Name: Queso Fresco Empenadas recipe by Alexis Robledo at BetterButter
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 10
Ingredients: 1 Packet - Empenada dough rounds (10 count); 2 tsp - Cilantro; 1 Cup - Queso fresco cheese; 1 tsp - Pepper; 1 tsp - Salt; 1 - Egg yolk; 2 tsp - Canola oil; 5 tbsp - Siracha sauce; 1 Cup - Heavy creme; 2 tbsp - Flour

Ingredients Serving: 10

1 Packet - Empenada dough rounds (10 count)
2 tsp - Cilantro
1 Cup - Queso fresco cheese
1 tsp - Pepper
1 tsp - Salt
1 - Egg yolk
2 tsp - Canola oil
5 tbsp - Siracha sauce
1 Cup - Heavy creme
2 tbsp - Flour

Instructions

Thaw empenada discs in the microwave for 25 seconds.
Set oven temp to 400F.
Mix the queso fresco, salt, and pepper in bowl and place 1 tbsp in the center of each empenada disc. Fold each disc in half. Use a fork and press into the edges to close the disc.
Mix the egg yolk and canola oil in a bowl. Brush this mixture on the top of each empenada.
Line them on a tray and put them in the oven for 15 minutes.
While they are baking, mix the sriracha, heavy creme, and flour in a pot and put on the stove. Stir repeatedly until it is mixed well and starts to boil. Pour into a gravy boat.
Once empenadas are finished, take them out of the oven and let them cool. Then dip them in the sauce or pour the sauce over them.

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