Friday, October 14, 2011

Cheese and Olive wontons

While I was making our vegetarian Spanish dinner, I thought of making olive and cheese wontons, a take on Spanish empanadas. I made 10 of these, but it was a quick thing to make, that I'm going to make these for a pot luck that I'm attending next week. 

Makes 20
  • 1/4 cup chopped pitted mixed olives 
  • 1/4 cup mozarella
  • 1/4 cup queso manchego
  • 1 clove garlic, minced
  • 1 tsp Spanish paprika
  • 1/2 tsp salt
  • 1 tsp black pepper
  • 20 wonton wrappers
  • Preheat the oven to 400F
  • In a large bowl mix together all the ingredients except for the wonton wrappers.
  • On a clean and dry working surface lay out as many wonton wrappers as fit on your work surface. Cover the remaining ones with a damp towel to prevent them from drying out. 
  • Put a little bit of the olive and cheese mixture off-center of each wrapper. With damp fingers fold over the wonton wrapper and seal the ends shut with a dab of water.
  • Transfer to a baking sheet sprayed with cooking spray. 
  • Cook for 10-15 minutes, or until crisp (the photo above shows that I didn't watch them well enough and they are over cooked!)
Serve with a Spanish mojo if you some on hand.

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