Picadillo and Gouda Empanadas

Picadillo and Gouda Empanadas

prep time

minutes
cook time

minute
servings
8

Ingredients









Cooking Instructions

1

Heat oven to 425°F. In medium nonstick skillet over medium-high heat, sauté pork and sweet potato until pork is beginning to brown and potatoes are tender, about 5 minutes. Remove from heat and stir in raisins, allspice, and taco seasoning.


2

Unroll 1 pastry round on lightly floured surface and cut into 4 rounds. Place 1/4 cup of meat filling in center of each piece. Sprinkle each with 2 tablespoons of gouda. Brush edges of pastry with egg wash. Fold pastry over to form half-moon and press to seal. Use fork to crimp edges. Repeat with remaining pastry and filling. Brush each empañada with egg wash and cut 2 to 3 small slits on top. Bake 10 to 12 minutes until golden.


*Queso quesadilla, butterkäse, Monterey jack, muenster or brick may be substituted.


Ingredients









Cooking Instructions

1

Heat oven to 425°F. In medium nonstick skillet over medium-high heat, sauté pork and sweet potato until pork is beginning to brown and potatoes are tender, about 5 minutes. Remove from heat and stir in raisins, allspice, and taco seasoning.


2

Unroll 1 pastry round on lightly floured surface and cut into 4 rounds. Place 1/4 cup of meat filling in center of each piece. Sprinkle each with 2 tablespoons of gouda. Brush edges of pastry with egg wash. Fold pastry over to form half-moon and press to seal. Use fork to crimp edges. Repeat with remaining pastry and filling. Brush each empañada with egg wash and cut 2 to 3 small slits on top. Bake 10 to 12 minutes until golden.


*Queso quesadilla, butterkäse, Monterey jack, muenster or brick may be substituted.


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