Who doesn’t like dough-filled pockets of deliciousness? Basically, an empanada is a savory turnover. Like filling a ravioli, or jiaozi, Chinese dumpling, or dare I say the American “hot pocket,” it’s a circle of rolled dough topped with a filling consisting of an unending combination of ingredients.
What possessed me to make empanadas? I was getting some frozen vegetables and caught the Goya shelves in the freezer section out of the corner of my eye. I knew I was grilling some bison and needed ideas for leftovers. I grabbed the achiote empanada disks.
These can be eaten hot or cold, so fry/bake up a batch. I did a combo cooking process – fried and finished in the oven.
What you need:
- 1/2 sm onion, diced
- 1 celery stalk, diced
- 1/4 c Brookford Farm Korean Carrots (sub with 1 carrot, diced)
- 1 garlic clove, minced
- 8 slices grilled bison steak, diced (Miner Family Farm)
- 1/4 c green olives, diced
- 1/4 c chopped roasted sweet red pepper
- Freshly ground sea salt and black pepper
- Canola oil
- prepared empanada dough (I used Goya’s achiote empanada disks)
What you do:
- Heat oil in sautépan.
- Add onions, celery, carrots and garlic.
- Sauté for 5 min.
- Add bison, olives and peppers.
- Season with salt and pepper.
- Allow to cool.
- Heat oven to 400⁰ and prepare baking sheet with parchment paper.
- Heat about 2″ canola oil in deep sautépan over med-high heat.
- On lightly floured surface, roll out disk slighly.
- Spoon a generous tbs of filling in center of disk.
- Brush outside edge of disk with water.
- Fold over, press down to seal with fork; flip and press down again.
- Cook in batches until golden brown, about 4 min turning halfway.
- Transfer to parchment lined baking sheet.
- Repeat with remaining disks.
- Place in oven for 5 min.