Sweet and Spicy Empanadas

Submitted by Al Al

"These are more sweet than spicy and there are a few surprise ingredients that really make these little beef bites quite delicious! My husband is a "dipper" and created the tomato-based sauce that perfectly complements these non-traditional empanadas. The recipe makes 24 bite-sized appetizers, or you can make them twice as big and eat them for dinner. :)"

 

• Ready In: 45mins
• Ingredients: 24
• Serves: 24

ingredients

• Empanadas

• 1⁄2 lb ground beef
• 1 russet potato, peeled and diced
• 1⁄3 cup white onion, minced
• 1 1⁄2 tablespoons brown sugar
• 1 teaspoon cinnamon
• 1 teaspoon chili powder
• 1⁄2 teaspoon allspice
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1⁄2 cup milk
• 6 ounces cream cheese
• 1 (17 1/3 ounce) box puff pastry sheets, frozen

• Tomato Dipping Sauce

• 8 ounces tomato sauce (Trader Joe's is really good!)
• 1 tablespoon tomato paste
• 1 tablespoon hot chili sauce (Sriracha)
• 1⁄2 tablespoon red wine vinegar
• 1 -2 tablespoon brown sugar
• 1 tablespoon garam masala, spice blend
• 1⁄2 - 1 teaspoon cinnamon
• 1⁄2 - 1 teaspoon allspice
• 1⁄2 teaspoon chili powder
• 1⁄2 teaspoon black pepper
• 1⁄2 teaspoon sesame oil
• 1⁄2 tablespoon olive oil

directions

1. For the sauce:

2. Combine all ingredients and whisk till smooth.

3. For the empanadas:

4. Take the pastry sheets out of the freezer 40 minutes before your empanadas will be ready to be filled.
5. Preheat the oven to 400 degrees.
6. Peel the potatoes and dice them fairly small. Cover them with water and simmer for 10-15 minutes, or till tender.
7. Meanwhile, mince the onion and place in a large bowl with the beef, all the sugar and spices, and the milk. Knead with your hands until the mixture is very soft.
8. Cook the meat mixture in a skillet over medium heat until the beef is browned.
9. Drain the potatoes and mix them in with the meat. Drain any excess fat. (The potatoes should soak most of it up).
10. Cut the pastry into 24 equal rectangles and divide the mixture between them.
11. Divide the cream cheese into 24 portions as well and squish it on top of the meat so it evenly covers.
12. Fold the pastry over and seal the edges by folding or pinching.
13. Place on baking sheet and bake for 13-15 minutes, or until puffy and golden brown.
14. Remove from oven, place on serving plate, and dip in the sauce if you desire!

Reviews

[toohot4u]

This was a really great recipe. The dipping sauce set this over the top! I tried blending the cream cheese in with the filling as another reviewer suggested. I would not recommend this as it kind of gave the filling the appearance canned dog food. Next time I think I may try spreading the cream cheese first or LIGHLTY tossing with the filling at the last minute. Overall, this was a truly great and unique combo of flavors.

 

[Moonshadow22]

I made this for some friends, and everyone liked them very much. The clump of cheese was a little visually unattractive, but the sauce is killer! That was everyone's favorite part of this appetizer.

 

[mickeydownunder]

ABSOLUTELY Loved this, TRUE! Enjoy recipes that are a bit different too! Cream cheese in microwave for 10 seconds did the trick! DEFINATELY again this recipe I would PICK! OUTSTANDING!!!

 

[ncmysteryshopper]

Fabulous Empanadas! The cinnamon really stands out in this recipe and is balanced well with the chili powder and brown sugar. These are not overly sweet at all. The dipping sauce totally changes the flavors from sweet to spicy and takes it from empanada to a completely original tasting recipe - once I saw Sriracha I knew I would love the sauce! I made this recipe as part of our family RSC Pillow Recipe "Party." The guys preferred this one dipped in sour cream but I enjoyed the sauce (I like it hot - so thank your DH for me!) Good Luck Chef!

 

[Charmie777]

We enjoyed the heat of this, and my DH really enjoyed the dipping sauce. The piece of cream cheese bothered some in the family. Maybe if it was blended in with the meat mixture it would have worked better. Thanks for creating this recipe!