1
lata (8 oz) de castañas de agua rebanadas (water chestnuts) o enteras, escurridas y picadas
1
caja (9 oz) de espinacas congeladas Green Giant®, ya descongeladas y apretadas para escurrirlas
12
cebollitas de cambray (green onions) medianas, finamente rebanadas (aproximadamente 3/4 de taza)
2
cucharadas de salsa de soya
1
cucharadita de ajo granulado o en polvo
3/4
cucharadita de jengibre, molido
3/4
cucharadita de pimienta blanca o de pimienta negra
2
huevos Eggland's Best
2
latas (16.3 oz cada una) de bísquets refrigerados Pillsbury® Grands!® Flaky Layers (8 bísquets cada una)
1 1/2
tazas de salsa agridulce o de salsa de chile dulce y picante
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Instrucciones
1
Precalienta el horno a 350°F. En un tazón grande, mezcla todos los ingredientes, excepto los bísquets y la salsa agridulce.
2
Saca una lata de bísquets del refrigerador antes de rellenar (mantén refrigerada la lata de bísquets restante). Separa cada bísquet en 3 capas. Presiona cada capa para formar una rueda de 3 1/2 pulgadas, teniendo cuidado de no rasgar la pasta.
3
Sirve una cucharada copeteada del relleno de puerco en el centro de cada rueda de pasta. Coloca todos los lados de la pasta sobre el relleno, estirando con suavidad si es necesario y únelos en el centro sobre el relleno, para formar una empanada; presiona la pasta unida para sellarla. En una charola grande para horno, sin engrasar, coloca 24 empanadas, con 2 pulgadas de separación.*
4
Hornea de 17 a 27 minutos o hasta que al insertar un termómetro en el centro, éste marque 160°F** y los lados y la parte superior de las empanadas estén dorados. Repite el proceso con las empanadas restantes. Sírvelas calientes con salsa agridulce.
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Información Nutricional
Información Nutricional
Porción:1 Botana
Calorías derivadas de la grasa
30
Grasas trans
0g
% Valor Diario*:
Vitamina A
8%
8%
Intercambios:
Free
Selección de carbohidratos
1/2
*Valores diarios basados en una dieta de 2,000 calorías.
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