Outdoor Grilling
Veggie Empanadas
Makes 12 empanadas
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 cupGolden raisins
- ½ cupHot water
- 3 tablespoonsVegetable oil
- ½ smallOnion, finely chopped
- 1 teaspoon Cuisinart Roasted Garlic Chipotle Seasoning
- ½ teaspoonKosher salt
- ¼ cup Diced tomato
- 2 Scallions, finely chopped
- 1Fresh corn, cut off cob or ¼ cup frozen kernels
- 2 teaspoonschipotle adobo
- 1 canBlack beans, drained and rinsed (15.5oz can)
- 1 tablespoonLime juice
- ¼ cupChopped cilantro
- 2 ouncesQueso fresco, crumbled
- 2 ouncesPepper jack cheese, cut into small cubes
- 1 packageEmpanada 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 untilgolden brown and 155°F internal temperature is reached
