Picnic Empanadas

• 1 ounce butter
• 1 onion, finely chopped
• 1 large sweet potato, peeled and finely diced
• 2 teaspoons ground paprika
• 2 tablespoons fresh parsley, finely chopped
• 1 lb puff pastry
• 1 medium egg, beaten

1. Preheat the oven to 400u0b0F
2. Melt the butter in a frying pan, then add the onion and cook over a low heat for about 10 minutes until golden and very soft.
3. Add the sweet potato and paprika then cook, stirring, over a medium heat for 2-3 minutes.
4. Season and stir in the parsley. Leave to cool for about 5-10 minutes.
5. Meanwhile, roll out the pastry to 1/4 in thickness, then cut out about 18 rounds, using a 3-4in cutter or upturned cup.
6. Spoon a little of the filling onto one side of each round and brush the edges with beaten egg. Fold over to form a crescent shape and pinch the edges together firmly.
7. Place on a non-stick baking sheet, brush with egg and cook for 10-15 minutes, or until well risen and golden. Allow to cool on a wire rack or wrap in baking parchment and a layer of foil to keep warm for the picnic.

butter, onion, sweet potato, ground paprika, fresh parsley, pastry, egg

Taken from www.food.com/recipe/picnic-empanadas-246678 (may not work)