My friend Wanda and I made these delicious and simple Prosciutto and Brie Empanadas. It's always fun cooking with Wanda and it had been a while, so it was a great day.
(She looks so pretty when she cooks, I of course probably had no makeup and was wearing jeans and a t-shirt. She always looks great like this. Perfectly put together, I need some lessons.)
While David and I were in Argentina, we went to a restaurant that had tons of different empanadas, so when we got home from our cruise, I, of course wanted to make some too. This week we have the Prosciutto and Brie Empanadas, next week I will give you a recipe for Beef Empanadas, and the following week I will share my Chorizo Empanadas. So I hope you are ready to go on a taste tour of Argentinian Empanadas.
Proscuitto and Brie Empanadas
2 cans Pillsbury Thin Crust Pizza Dough
8 slices Proscuitto
1 wedge brie cut into 8 pieces
fig preserves or jam
Preheat oven to 400 degrees and spray a baking sheet with non stick cooking spray.
Unroll your pizza dough on a large cutting board.
I used a small 5 1/2 to 6 inch saucepan lid to cut circles of dough for the empanadas I got 4 circles of dough from each pizza crust. (There is quite a bit of waste, you could probably rework the dough and get more circles)
Next put a slice of prosciutto, brie, and 1 TB fig preserves on 1 half of each circle of dough.
Then fold the other half of dough over the prosciutto and brie and roll the edges so that they are sealed. (Make sure they are sealed, the fig preserves will leak out, it's okay, but nicer if it doesn't)
Bake in oven for 10 to 12 minutes or until lightly browned.
Serve immediately or remove from pan and place on racks to cool
Makes 8 mid size empanadas.
I hope that you like these delicious Prosciutto and Brie Empanadas. They are so good and so easy to make. You could also cut smaller circles and serve them as appetizers. I always love hearing from you.
Have fun cooking.
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