Empanadas de Aselgar

The Mango Sauce from the Stuffed Chicken recipe inspired these Empanadas de Aselgar. Since April, when I learned to make pie crust, I have made a point of keeping a zip-lock baggie in the refrigerator with enough crust for a full pie just in case of an emergency craving for something in crust. (Hasn’t that ever happened to you?). This was definitely such an occasion.

I still had the rest of the aselgar left over from making the stuffed chicken, so I steamed it and mixed it with a beaten egg and a lot of crumbled queso blanco (local fresh cheese which tastes a lot like feta).

I put a spoonful of the aslegar mixture on each round piece of pie crust and sealed the sides.

And baked them at 350 degrees for about 40 minutes.

The Mango Sauce embellished the flavors perfectly. Delicious!