My favorite Mexian would cringe but I LOVE them with puff pastry, rather than pie dough. Since I’m not the slightest bit Mexican, I don’t care. Puff pastry is so flaky and buttery that I can’t switch to pie dough no matter how much of an impostor it makes these.I had a craving for tacos and was loving the fact that these weren’t going to require too many ingredients other than what I had on hand.Again, work is nutty right now and will be for about 40-something more days so tacos were a fun & quick weeknight meal.Remember when I became a genius and started getting up an hour earlier each morning? I chopped my veggies for the empanadas and defrosted some of the other ingredients so I was a step ahead when I got home.
frozen puff pastry sheets, defrosted
1 zucchini, chopped
1 onion, chopped
1 tbs grilling rub, taco seasoning, or chili powder
Chop zucchini and onion and toss with spices of choice
Saute until slightly soft
Unfold puff pastry sheet and cut into 9-3 inch squares
Add zucchini and onion mixture into the center and fold into triangles to close
Bake 20 minutes at 375 until golden brown
These are so easy and a great side. Anything goes in empanadas but I think they make for the perfect warm side or appetizer and since I was serving them with tacos, I figured a veggie filling would be best. Puff pastry is flaky and puffs just how the name suggests so mine never seem to stay closed and I’m A-OK with that. This time I pinched the opposite corners together (making them less and less authentic all the time).
My tacos featured ground chicken, refried beans, lettuce, corn, cheese, and salsa in hard taco shells. I used some leftover ground chicken from my lasagna meat mix.