Rice Pudding Empanadas Recipe
My Mamita was more of a “cooking grandmother” than a “baking grandmother”, so many of my memories surrounding her food revolve around salty dishes, not so much desserts. She did have a list of very traditional Colombian sweets in her repertoire that she would make, but her focal point was always the main meal. Mamita’s
Ingredients
- 12 large or 20 small Empanada discs for baking
- 1 batch of rice pudding
- Sugar for garnish
Instructions
- 1
Place about 1 to 2 heaping tablespoons of arroz con leche (rice pudding) in the center of each dough circle.
- 2
Fold the empanada discs and seal the edges with a fork or your fingers. Brush the top of the empanadas with the rest of the beaten egg and sprinkle sugar on top. Chill the empanadas for about 20 minutes.
- 3
Pre-heat the oven to 400 F and bake for 12-15 minutes or until golden.
Cook it from the original
This recipe comes from mycolombianrecipes.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on mycolombianrecipes.com