These empanadas are delicious because they are made with ground sirloin, bell pepper, olives, and prunes. Serve them with chimichurri and mint jelly. Perfect for taking cold on a picnic day or sending in the kids' lunch.
2 tablespoons pitted green olive, filled with bell pepper
6 prunes, seedless, diced
1 tablespoon apple cider vinegar
1/2 cups tomato purée
1 onion, diced
1 teaspoon cumin, ground
1/3 cups dry white wine
salt, to taste
pepper, to taste
12 butter cooking spray, small ones or 6 large ones
chimichurri
Preparation
30 mins
0 mins
Medium
In a deep skillet, heat three tablespoons of Mazola Olive and Soy oil over high heat, sauté the bell pepper, add the onion, incorporate the meat and fry it. The skillet should be very hot; add the meat gradually so that the temperature of the skillet does not drop.
At the same time you fry the meat, pour the cup of Mazola Olive and Soy oil into another skillet and fry the potatoes. When they are golden brown, take them out and drain, reserving the oil.
When the meat is fried, add the tomato puree, lower the heat to medium, then season with salt, pepper, and cumin, and drizzle in the white wine.
Add the sliced olives and prunes, mix to incorporate all the ingredients. Cover, lower the heat, and let it cook for 10 minutes. Set aside.
Let the filling cool, fill the pastry discs, wet the edge, close, and seal with a fork.
Fry the empanaditas (until golden brown) in the same Mazola Olive and Soy oil that you used to fry the potatoes.
Drain and set aside.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?