AuthorJulie PintozziCategoryDairy free, Gluten FreeDifficultyIntermediateEmpanadas are delicious little hand pies with endless possibilities. They are excellent for breakfast, lunch, or dinner, and are great on-the-go snacks! This recipe combines Asian flavors with sweet and savory goodness, and it can be made with chicken, beef, or pork. Many thanks to Chebe® for making a versatile baking mix that was perfect for this recipe!
In a large skillet, add soy sauce and sauté the meat on medium heat until slightly browned. Approximately 10 minutes. (Drain grease, if using beef or pork and add soy sauce afterward.)
Add the onion, garlic, potatoes and sauté for 10-15 minutes or until the potatoes are cooked but a tad firm.
Add the frozen peas/carrots, raisins, agave syrup, salt, pepper, and cook for another 5 minutes.
Add 1 or 2 tbsp of water if the mixture appears dry. Remove from heat.
Preheat the oven to 375°.
Pour Chebe® mix and sugar into a large bowl. Stir to blend.
Add the eggs, milk, and oil. Blend well with a fork.
Knead the mixture by hand until the dough is smooth and pull apart 12 evenly-sized pieces to make 12 empanada wrappers.
Roll each piece into a ball and use a rolling pin (or your hands) to form dough circles. The circles should be approximately 5" in diameter.
Put a heaping tbsp or so of filling into the middle of each dough circle. Press down on one side to form a half-circle. (Do not overfill, as you won't be able to neatly seal your empanada.) Using a fork, press along the outside edges of the empanadas to seal.
Brush egg wash on top of each empanada and place them on a greased or parchment-lined cookie sheet.
Bake for 15-18 minutes. Let cool for a few minutes before serving. Enjoy!
Ingredients
Directions
In a large skillet, add soy sauce and sauté the meat on medium heat until slightly browned. Approximately 10 minutes. (Drain grease, if using beef or pork and add soy sauce afterward.)
Add the onion, garlic, potatoes and sauté for 10-15 minutes or until the potatoes are cooked but a tad firm.
Add the frozen peas/carrots, raisins, agave syrup, salt, pepper, and cook for another 5 minutes.
Add 1 or 2 tbsp of water if the mixture appears dry. Remove from heat.
Preheat the oven to 375°.
Pour Chebe® mix and sugar into a large bowl. Stir to blend.
Add the eggs, milk, and oil. Blend well with a fork.
Knead the mixture by hand until the dough is smooth and pull apart 12 evenly-sized pieces to make 12 empanada wrappers.
Roll each piece into a ball and use a rolling pin (or your hands) to form dough circles. The circles should be approximately 5" in diameter.
Put a heaping tbsp or so of filling into the middle of each dough circle. Press down on one side to form a half-circle. (Do not overfill, as you won't be able to neatly seal your empanada.) Using a fork, press along the outside edges of the empanadas to seal.
Brush egg wash on top of each empanada and place them on a greased or parchment-lined cookie sheet.
Bake for 15-18 minutes. Let cool for a few minutes before serving. Enjoy!
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