Ingredients
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Directions
- Heat cheeseburger dip to 140°F and cool on a sheet pan until ready to assemble.
- Thaw 2–3 puff pastry sheets at room temperature (covered) for approximately 15 minutes.
- Assemble the Empanada: Cut the puff pastry sheet into 12 equal size rounds (4 inches). Place ¼ cup (approximately 2 ounces) of cheeseburger dip in the center of the pastry round.
- Egg wash the outer edges and fold over (end to end) and press edges together.
- Flute the edges by crimping with the tines of a fork and brush with egg wash. Slice the top with a paring knife to create a vent and bake at 400°F oven until golden brown. Note: Cook time will be approximately 8–10 minutes.
- Prepare dipping sauce by mixing mayonnaise, ketchup, relish, minced capers, and minced onions. Keep chilled until ready to serve.
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