Andean Quinoa Empanadas

Ingredients

Dough

• 2 cups all-purpose flour
• 1/2 cup cold butter, cubed
• 1 egg
• 1/4 cup cold water
• 1 tsp salt

Filling

• 1 cup cooked quinoa
• 1/2 cup roasted red peppers, diced
• 1/2 cup queso fresco, crumbled
• 2 tbsp aji amarillo paste
• 1 small red onion, finely chopped
• Fresh cilantro, chopped
• Salt and pepper to taste

Instructions

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

2. Make Filling Combine quinoa, peppers, cheese, aji amarillo paste, onion, and cilantro. Season with salt and pepper.

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

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

5. Serve Let cool slightly and serve warm with green salsa.