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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