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Empanadas

Name: Empanadas
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 pack Empanada dough; 2 largeㅤ Egg wash; 2 lb. Ground pork; Chorizo Mix; 4 ea. Guajillo chile; 2 ea. California chile; 2 cup Hot water; 4 cloves Garlic; 2 tsp. Cumin; 1 tsp. Cinamon; 2 tbl Paprika; 1/2 tsp. Nutmeg; 2 tsp. Oregano; 2 tsp. Thyme; 1 tsp. Fresh nutmeg; 1/4 cup Vinegar, white; 2 tbsp. Chipotle, canned; 2 tbsp. Hot water; 1 tbsp. Olive oil; 1 tbl Butter; 3/4 ea. Red onion, small diced; 1 ea. Potato; 3 tsp. Salt, divided; 1/4 tsp. Pepper; 1/2 cup Piquillo pepper, chopped; 3 tbl Parsley, chopped; 2 oz. Sherry vinegar; 【Apple Salad】; 1 large Apple, sliced; 1/4 large Red onion, sliced

Chef Rigo Salas

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This recipe will show you how to make the best Empanadas ever. A perfect blend of savory ground pork and a homemade chorizo mix, these empanadas promise a burst of flavor with every bite. The crispy exterior encases a spicy and aromatic filling that’s been marinated to perfection. But that’s not all! Accompanying these delightful pockets of joy is a refreshing apple salad, adding a touch of sweetness and zest to balance out the robustness of the empanadas.

Recipe

PRE TIME: 30 min

COOKING TIME: 30 min

TOTAL TIME: 1 hr

4 SERVING

Ingredients:

2 pack Empanada dough
2 largeㅤ Egg wash
2 lb. Ground pork
Chorizo Mix
4 ea. Guajillo chile
2 ea. California chile
2 cup Hot water
4 cloves Garlic
2 tsp. Cumin
1 tsp. Cinamon
2 tbl Paprika
1/2 tsp. Nutmeg
2 tsp. Oregano
2 tsp. Thyme
1 tsp. Fresh nutmeg
1/4 cup Vinegar, white
2 tbsp. Chipotle, canned
2 tbsp. Hot water
1 tbsp. Olive oil
1 tbl Butter
3/4 ea. Red onion, small diced
1 ea. Potato
3 tsp. Salt, divided
1/4 tsp. Pepper
1/2 cup Piquillo pepper, chopped
3 tbl Parsley, chopped
2 oz. Sherry vinegar
【Apple Salad】
1 large Apple, sliced
1/4 large Red onion, sliced
1 ea. Lemon juice
1 tbsp. Mint, chopped
1 tbsp. Parsley, chopped
1 small Habanero, minced
1 tbnsp Oilve oil
1/4 tsp. Salt
1/4 tsp. Pepper
1 cup Arugula

Directions:

Step 1

On a heated skillet lightly toast the dried chillis. soak them in seasoned hot water for 5 minutes reserve liquid.

Step 2

In a blender, blend the boiled dry chilies with garlic, 1 tsp salt, cumin, cinnamon, paprika, nutmeg, oregano, thyme, grated fresh nutmeg, vinegar, chipotle, and hot water until well blended.

Step 3

In a large bowl, mix the [Chorizo] with the ground pork and arrow to marinade as long as possible (30min at least).

Step 4

In a large pan caramelize the chopped onions with oil and butter then add potato, 1 tsp salt, and pepper. Add the ground pork, breaking it down as it cooks. Add piquillo pepper, chopped parsley, deglaze with sherry.

Step 5

Place 1.5Tbl. of chorizo mix in the middle of each empanada disk. fold over and press sealed shut (brush with egg wash or water inside edges to seal. Fold in starting at one edge of the empanada crescent followed by folding in each following corner into each other and ending at the opposite edge of the empanada.

Step 6

Fry in 350°F/177°C oil (pot or pan) until light brown and crispy or brush with egg wash over top and bake at 350°F/177°Coven for about 15 minute or until golden brown on top of empanadas.

Step 7

In a small bowl toss together one julianned apple, 1/4 sliced red onion, 1 minced habaneto, 1Tbsp. chopped parsley and 3 cups of wild arugula with 1/2 lemon juice, and 1Tbsp EVOO (season).

Step 8

Enjoy!