Andean Amaranth Empanada Puffs

Ingredients

Dough

• 1 cup wheat flour
• 1/2 cup amaranth flour
• 1/4 cup cold butter, cubed
• 1 egg
• 1/4 cup cold water
• 1 tsp salt

Filling

• 1/2 cup cooked quinoa
• 1/4 cup diced sweet potato
• 2 tbsp chopped cilantro
• 1 small red chili, finely minced
• 2 tbsp goat cheese
• Salt and pepper to taste

Garnish

• Aji verde sauce
• Fresh cilantro leaves

Instructions

1. Prepare Dough Mix flours and salt, cut in cold butter until crumbly. Add egg and water, knead into a smooth dough. Rest for 30 minutes.

2. Make Filling Combine quinoa, sweet potato, cilantro, chili, and goat cheese. Season with salt and pepper.

3. Assemble Puffs Roll out dough, cut into circles. Place filling in center, fold, and crimp edges.

4. Bake Brush with egg wash, bake at 375°F for 20-25 minutes until golden brown.

5. Serve Garnish with aji verde sauce and fresh cilantro leaves. Enjoy warm.