Outdoor Grilling

Veggie Empanadas

Name: Veggie Empanadas
Yield: Makes 12 empanadas

Makes 12 empanadas

View Recipe

Veggie Empanadas

Makes 12 empanadas

Sweet or savory and stuffed with a variety of fillings, empanadas are traditional pastry turnovers that are baked or fried in oil. Originating in Spain, empanadas have become a global comfort food.

Ingredients

¼ cup Golden raisins
½ cup Hot water
3 tablespoons Vegetable oil
½ small Onion, finely chopped
1 teaspoon Cuisinart Roasted Garlic Chipotle Seasoning
½ teaspoon Kosher salt
¼ cup Diced tomato
2 Scallions, finely chopped
1 Fresh corn, cut off cob or ¼ cup frozen kernels
2 teaspoons chipotle adobo
1 can Black beans, drained and rinsed (15.5 oz can)
1 tablespoon Lime juice
¼ cup Chopped cilantro
2 ounces Queso fresco, crumbled
2 ounces Pepper jack cheese, cut into small cubes
1 package Empanada dough (12 discs)
1 Egg, whipped for egg wash

Preparation

Combine raisins and hot water and allow them to plump for 5 minutes. Drain and set aside.
Heat oil in medium pan. Soften onion with Roasted Garlic Chipotle Seasoning and salt.
Add diced tomato and cook until soft.
Add scallions, corn, adobo and cook for 5 minutes.
Add beans, lime juice and cilantro. Cook for another 5 minutes then set aside to cool.
In a medium bowl add cooled empanada mix and cheeses, toss to combine.
Lay out empanada discs and brush edges with egg wash. Add 1-2 tablespoons of stuffing to middle of disc. Fold disc on half, sealing edges and crimping with a fork. Brush tops of empanada with egg wash.
Set smoker to 325°F.
Bake empanadas, placing away from heat source, in smoker for 45 minutes or until golden brown and 155°F internal temperature is reached.