Leftover Cranberry Sauce and Cheese Empanadas
When you have leftover cranberry sauce from your holiday dinner and don’t know what to do with it, make these cranberry sauce and cheese empanadas. They’re sweet, savory, a little tart, and the perfect texture.
Servings: 12 servings
Calories: 64kcal
Ingredients
- ¾ cup to 1 cup Mexican Cranberry Sauce from my recipe
- 12 pieces of cheese vegan or vegetarian
- 12 empanada disks or puff pastry or pie dough
- ½ cup grated Piloncillo
- ¼ cup Soy Milk or dairy milk
Instructions
- Preheat oven to 375°F or 190°C and line a baking sheet with nonstick aluminum foil or parchment paper. Have all ingredients ready to use.
- Add about one tablespoon of the cranberry sauce to the empanada disk then add a large pinch of the grated piloncillo over the cranberry sauce.
- Place a piece of cheese on top of the cranberry sauce. Brush the edges with a little soy milk.
- Fold in half then press edges down and use a fork to fully seal the empanada pocket.
- Brush top of the empanada with milk then sprinkle a generous amount of grated piloncillo.
- Place in the center of the oven and bake for 8 to 10 minutes or until golden brown.
- Allow to come to cool slightly before serving – careful not to burn your hands or mouth. Serve with extra cranberry sauce for dipping, if desired.
Notes
Please notice that the calorie and nutritional information is not accurate. This will highly depend on the what cranberry sauce you use, what cheese and what brand of empanada dough or pie dough.
To make these vegetarian use puff pastry or pie dough made with butter and use Manchego cheese.
Nutrition
Serving: 10servings | Calories: 64kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 200mg | Fiber: 1g | Calcium: 14mg | Iron: 0.3mg
