Empanada Sauce Recipes

Steps:

• Place the lime juice, garlic, serrano, cilantro and 1/2 tablespoon salt in a blender. Blend until smooth. Add the heavy cream, sour cream and avocados. Blend all ingredients until smooth.

Steps:

• Make the filling: In a 12-inch skillet over medium-high, cook meat until no longer pink, breaking it up into small pieces, 5 to 7 minutes.
• Add onion and jalapenos; cook until soft, 5 minutes. Stir in chili powder and tomatoes. Cook over medium until mixture has thickened, 12 to 15 minutes. Season with salt and pepper. Fold in cilantro. Let cool.
• Make the dough: In a bowl, combine flour, baking powder, and salt. Using your fingers, cut in butter until mixture is crumbly. Add just enough cold water so dough comes together.
• Form empanadas. If desired, freeze on a baking sheet until firm, 2 hours. Wrap tightly in plastic; freeze in plastic bags.
• To bake fresh or frozen empanadas, preheat oven to 400 degrees. Place on parchment-lined baking sheets. Brush tops with egg wash, avoiding crimped edges. Bake until golden brown, rotating sheets halfway through, 30 to 40 minutes.

Steps:

• Preheat the oven to 400°F.
• In a saucepan over medium heat, sauté onion in olive oil.
• When translucent add potato, carrot, and squash. Mix well and add vegetable broth.
• Cook for about 10 minutes or until vegetables are tender and broth evaporated.
• Add peas and parley and let it cool down.
• While vegetable filling is cooling down, cut each puff pastry sheet into four 5"circles.
• Add 1 Tbs of filling in the center of every circle.
• Brush the edge of each ½ circle with a little water, fold in half and seal pressing with a fork.
• Place on a non-stick cookie sheet and bake for 25 minutes or until they are puffy and golden.
• Meanwhile make tomato sauce by sautéing, over medium heat, onion and garlic with the olive oil. After 5 minutes add tomatoes, wine and broth and bring to boil. Reduce heat and simmer for 15 minutes, stirring occasionally.
• Move off the heat and let it cool down a little. Pour carefully in a blender and blend until smooth.
• Pour onto a sauté pan, add tomato paste, basil and oregano and stir over medium heat until hot.
• Serve the empanadas with tomato sauce as a dip.

Steps:

• Heat oil in a large Dutch oven over medium heat. Add onions, scallions, and bell pepper. Cover and cook, stirring occasionally, until onions are translucent, 10 to 15 minutes.
• Add ground beef, oregano, salt, cayenne pepper, and cumin to the onion mixture. Cook and stir beef until no longer pink, 8 to 10 minutes. Remove from the heat and allow to cool slightly, then cover and place in the refrigerator until meat is completely cooled, about 1 hour.
• Remove filling from the refrigerator and transfer into a colander to drain. Return filling to the Dutch oven.
• Preheat the oven to 400 degrees F (200 degrees C). Liberally grease a baking sheet with butter.
• Place about 2 tablespoons filling into the center of an empanada disc. Fold empanada in half into a crescent shape, press the edges of the dough together with a fork or your fingers to seal, and place onto the prepared baking sheet. Repeat with remaining empanadas and filling. Brush tops with egg white.
• Bake in the preheated oven until golden brown, about 20 minutes.