Creole Empanadas

Name: Creole Empanadas
Prep time: 30 min
Yield: 4
Cuisine: Internacional
Ingredients: 200 grams ground meat, sirloin; 1 potato, large, diced; 1 cup ax callus; 3 tablespoons ax callus; 1/2 bell peppers; 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

Mazola

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.

Reviewed by Editorial Team of Kiwilimón

Published: 26-04-2012

Preparation

30 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.

Energy

164.3

kcal

8.22%

Carbohydrate, by difference

4.8

1.6%

Protein

7.7

15.4%

Total lipid (fat)

11.5

17.69%

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100

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Provided by

Tips

When you cut the potatoes into cubes, place them in a bowl of water to prevent oxidation. Take the pastry discs out of the refrigerator before cooking the filling so they are at room temperature, as they will break if they are too cold.

Creole Empanadas

Ingredients

Preparation

Nutritional information

Presentation

Tips

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