Empanadas

From The Chew IRENE SANTANA's Grandmother's recipe

Empanadas
Empanadas

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Sofrito Sauce

  • 1/2

    red bell pepper

  • 1/2

    green bell pepper

  • 2

    cloves garlic

  • 1/2

    small onion

  • handful cilantro

  • handful culantro

  • handful parsley

  • Filling

  • 1/2

    pound ground pork

  • 1/2

    pound ground veal

  • 1/2

    pound ground beef

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon garlic powder

  • 1/2

    teaspoon onion powder

  • 1/2

    teaspoon cumin

  • 1/2

    teaspoon tumeric

  • 1/2

    teaspoon white pepper

  • 5

    tablespoons green Spanish olives stuffed with pimento (chopped)

  • 1/2

    cup low sodium chicken broth

  • 1

    tablespoon capers

  • 1/4

    cup red wine (merlot)

  • 8

    ounces tomato sauce

  • 1

    can chickpeas (drained & rinsed)

  • 1

    pack frozen empanada dough (4" circles, defrosted)

  • vegetable oil for frying

Directions

p-by-step directions Make the Sofrito Sauce: place all ingredients in a blender. Blend until a paste forms. Remove and set aside for later use. Empanada Filling: coat a large sauté pan with olive oil. Over medium-high heat, brown the meat, about 5-7 minutes. Once browned, add the spices. Next, add the chicken broth and 2 tablespoons of sofrito, mixing well to incorporate. Add the capers, olives, wine and chickpeas. Simmer until the mixture begins looking like a dry chili, about 15 minutes. Allow to cool. To Assemble: heat an inch of vegetable oil in a high-sided sauté pan over medium high heat. Place a large spoonful of filling into the center of your empanada dough, pulling the edges up so that the sauce doesn’t spill. Fold in half and secure edges with a fork. Fry each empanada about 2-3 minutes per side or until golden brown. Remove to a paper towel lined plate. Serve warm. Can freeze before cooking.

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