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 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.
