Are you guys exhausted of cocktail sized food yet? Sorry I’m not sorry. ‘Cause there’s more.
In college, I used to make these “empanadas.” I quote because they are naturally, nothing like empanadas except they are puff pastry pockets.
HOT POCKETS! You guys all know how I feel about hot pockets via the pride pocket escapade. One day, when I am a mom, I swear I am making these daily. Moving right along from my pipe dreams – Tomato Empanadas.
They’re a little southwest, a little south america (as in the region of the united states, where I come from, as opposed to the ACTUAL South America)
I find these to be a little on the heavy side for a wedding HD, but if my caterer can make them bite sized, I’m down. I imagine a bite sized version of this to be like a savory filled donut hole. Oh, sweet martha.
2 cups fresh diced tomatoes
1/3 cup diced green onions
Salt and Pepper
3 tablespoons chopped fresh basil
1/2 cup shredded pepper jack
1/4 cup mayonnaise
Sheets of puff pastry, or cresent rolls if you’re feeling lazy.
Chop the tomatoes, remove the seeds and drain in a colander. Mix together the drained tomatoes, green onions, salt, pepper, and basil together.
Mix shredded cheese and mayo into the tomato and green onions.
Cut the puff pastry in squares. On a lightly floured surface roll each piece to approximately 3 to 4 inches in diameter. Spoon about 1 tablespoon of tomato mixture in the center of the pastry. Press to seal the edges of the pastry.
Place on a greased baking sheet. Bake in a preheated 375 degree oven for 10-12 minutes or until golden brown.
I sort of like the idea of something a little more hearty for guests to munch on. Whatcha think?