4 Serves
35 Mins
Preheat your oven to 165°C and prepare a baking sheet by coating it with non-stick cooking spray.
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Vitamin E
1 mg / 15 mgVitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
30 µg / 400 µgCalcium
41 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
15 mg / 420 mgPhosphorus
94 mg / 1,250 mgPotassium
154 mg / 4,700 mgSodium
504 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
17 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
11 g / 20 gCholesterol
46 mg / 300 mgCaffeine
0 mgNet Carbs
19 gAlcohol
0 gCut the empanada dough into 3-inch squares using a sharp knife or pastry cutter.
In a small bowl, combine the cream cheese, walnuts, salt, and nutmeg. Place a teaspoon of this filling into the center of each dough square.
Fold the dough squares over the filling and press the edges firmly together to seal them, ensuring no filling leaks during baking.
Arrange the empanadas on the prepared baking sheet and bake for 15 minutes until golden brown.
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