This recipe is ideal to prepare when you have leftover puree, and if you still want to make it easier you can prepare it with instant puree.
Ingredients
2 cups of puree
2 medium onions
Salt and pepper to taste
2 beaten eggs
12 empanadas tapas
Oil required quantity
Manteca
Procedure
Chop and sauté the onion in oil, when it is transparent remove it, drain the oil and mix it with puree, season and mix 1 egg. Put the caps on the counter and place a portion of filling, moisten the edges with water and close them from the center to the tips, brush them with beaten egg.
Take the empanadas to the oven on a greased roasting pan and cook in a hot oven until the dough is golden brown, then let it warm and sprinkle with powdered sugar.