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Empanadas

By

From The Chew IRENE SANTANA's Grandmother's recipe

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Empanadas 0 Picture

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

Details

Preparation

Step 1

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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