Pork Empanaditas With Red Pepper Sauce
- Ready In:
- 1hr 40mins
- Ingredients:
- 15
- Serves:
-
30
ingredients
- 4 tablespoons extra-virgin olive oil
- 1⁄2 lb ground pork
- 1 (4 1/2 ounce) can chopped drained green chilies
- 1 cup finely chopped onion
- 3 teaspoons minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 3⁄4 teaspoon salt
- 3 tablespoons raisins
- 3 tablespoons pine nuts, toasted
- 1⁄4 cup finely chopped cilantro
- 1 (7 ounce) jar roasted red peppers, drained
- 2 teaspoons sherry wine or 2 teaspoons red wine vinegar
- 1 (16 ounce) package puff pastry sheets
- 1 egg, lightly beaten
directions
- Heat 1 tbsp oil in large nonstick skillet over moderately high heat until hot but not smoking.
- Cook pork with green chiles, 1/2 cup onion, 2 tsp garlic, cumin, chilip powder and salt, stirring and breaking up clumps until meat is no longer pink, about 5 minutes.
- Transfer pork filling to a bowl and stir in raisins, nuts and cilantro.
- Salt and pepper to taste and let cool.
- FOR RED PEPPER SAUCE.
- Clean skillet and heat remaining 3 tbsp oil over moderate heat until hot but not smoking.
- Cook remaining 1/2 cup onion, 1 tsp garlic and peppers, stirring until onion is tender, about 3 minutes. Puree pepper mixture in a food processor until almost smooth and transfer to a bowl. Stir in vinegar and salt and pepper to taste.
- Preheat oven to 425 degrees.
- Working with one sheet of pastry at a time, unroll onto lightly floured surface. Roll out with a flowered rolling pin to thin out pastry sheets. Use a 3 inch cookie cutter or glass to cut out as many rounds as possible from one sheet.
- Repeat with remaining pastry sheets until you have 30 rounds.
- Please a level teaspoon of filling in the center of pastry, brushing 1/2 of edge with egg, and fold pastry over filling, pinching edges of dough to seal, forming a half-moon. Brush tops with egg and prick with a fork.
- Bake empanaditas on a large cookie sheet lined with wax paper(to avoid sticking) 12-15 minutes.
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RECIPE SUBMITTED BY
Valerie in Florida
Stuart, Florida
I currently live in Stuart, Florida which is a great place to live. I moved here from Orlando many years ago to live the life of a beach bum and have gotten quite good at it. I am actually a Yankee, but becoming more Southern by the day. During the past several years I found an absolute love for cooking. The man in my life loves to eat so we make a good match. I absolutely love Recipezaar and can no longer live without it. I think it is great that I can see what other people think of the recipes before I try them. I have some favorite chefs and reviewers on this site and I know when I try their recipes I can never lose ! My passions are my family, my fiance', my cat (Tasha), the beach, and now cooking. My pet peeve is anyone that abuses animals. AND THIS IS A BIG PET PEEVE ! I am currently a Paralegal but can't see myself doing this forever. If I did not work, I would probably spend my time cooking and taking care of the 50-animals that I would most likely adopt.