last week i was really in the mood for empanadas. couldn’t get the thought of a buttery, flaky pie dough stuffed with the meat out of my head.
these are far from a puerto rican traditional picadillo empanada. but these spicy, cheesy, savory hand pies will rock your world.
like sandwiches, your empanada filling is personal. you can and whatever veggies or meats you’d like. there really aren’t any rules, have fun and eat what you like.
ingredients
1 tsp olive oil
1 yellow onion, diced
1 red bell pepper, diced
1/4 c chopped cilantro
1/4 c sliced green onion
1/2 c diced potatoes
1 c frozen peas
⅓ c sofrito
1 tbs sazon seasoning
1 tbs adobo seasoning
1 12oz can of chipotle in adobo, peppers chopped
| yes, one whole can |
2 c shredded pork
| leftover from smoked porked | 🐖optional. 🐓or🐄 works|
2-3 c oaxaca cheese | or shredded mozzarella |
10 frozen empanada dough disc
instructions
to a large skillet on medium-high, add oil and saute onions, pepper and potato for 5-7 minutes. once onions become translucent, add sofrito, adobo and chipotles. sauté another minute before adding the pork.
cook for about 8 minutes or until the moisture is mostly evaporated. remove from heat and add in your peas, cilantro and green onion. set aside to cool.
while filling mixture cools, preheat oil to 350°.
at this point your empanada dough should be thawed and ready to fill.
lightly dust a clean surface with flour to avoid sticking.
add two spoons of filling and one spoon of cheese over half of each disc, fold the empty dough over top and pinch together with a fork.
fry empanadas 3-4 minutes on each side or until golden brown and crispy on the edges.
serve hot and enjoy! ☺️
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