With the same puff pastry recipe plus some vegetables from my garden, I made an empanada. This is the first time I make an empanada with puff pastry, and I'm sure it will not be the last time!!
Puff pastry empanada
2 portions of home made puff pastry
Mix of vegetables:
2 carrots grated
1 zucchini grated
1 onion chopped
3 garlic cloves chopped
3 small potatoes
herbs: I used fresh oregano, thyme, and chives.
grated parmiggiano reggiano cheese, mozzarella in pieces, and havarti cheese in slices.
1 egg yolk with milk for brushing the empanada
Sautee your vegetables in olive oil, and season it with salt and herbs. Set aside.
With a rollin pin, flatten the dough until you have 2 mm thickness. Distribute the mozzarella, parmiggiano reggiano cheese, and havarti. Distribute the mix of vegetables, and cover with other piece of puff pastry. brush it with the egg yolk with milk, and bake it in a preheated oven at 365 F for 20-25 minutes or until golden brown. ENJOY!!