Pork Empanaditas with Red Pepper Sauce

Purchased crescent roll dough cuts the prep time for these pork, fruit, and nut stuffed appetizers.

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Pork Empanaditas with Red Pepper Sauce
Makes: 30  servings Prep 40 mins Start to Finish 1 hr

Ingredients

  • 4 tablespoons  extra-virgin olive oil
  • 1/2 pound  ground pork
  • 1 4 1/2ounce can chopped, drained green chilis
  • 1 cup  finely chopped onion
  • 3 teaspoons  minced garlic
  • 1 teaspoon  ground cumin
  • 1 teaspoon  chili powder
  • 3/4 teaspoon  coarse salt
  • 3 tablespoons  currants or raisins
  • 3 tablespoons  pine nuts, toasted
  • 1/4 cup  finely chopped cilantro
  • 1 7 ounce jar roasted red peppers, drained
  • 2 teaspoons  sherry or red wine vinegar
  • 2 8 ounce packages crescent roll dough
  • 1 large egg, lightly beaten

Directions

1. Heat 1 tablespoon oil in large nonstick skillet over moderately high heat until hot but not smoking. Cook pork with green chiles, 1/2 cup onion, 2 teaspoons garlic, cumin, chili powder, and salt, stirring and breaking up clumps until meat is no longer pink, about 5 minutes. Transfer pork filling to a bowl and stir in currants, nuts, and cilantro. Salt and pepper to taste and let cool.

For red pepper sauce::

2. Clean skillet and heat remaining 3 tablespoons oil over moderate heat until hot but not smoking. Cook remaining 1/2 cup onion, 1 teaspoon garlic, and peppers, stirring until onion is tender, about 3 minutes. Puree pepper mixture in a food processor until almost smooth and transfer to a bowl. Stir in vinegar and salt and pepper to taste.

3. Preheat oven to 425 degree F.

4. Working with one sheet of dough at a time, unroll dough onto a lightly floured surface, keeping sections intact (pinch together any seams that start to separate with your fingers) and roll out with a floured rolling pin to form a 17- by 13-inch rectangular sheet. With a floured 3-1/2-inch round cookie cutter, cut out as many rounds as possible from one sheet. Repeat with remaining dough until you have 30 rounds (you may have extra dough).

5. Place a level teaspoon of filling in center of dough, brushing 1/2 of edge with egg, and fold pastry over filling, pinching edges of dough to seal, forming a half-moon. Brush tops with egg.

6. Bake empanaditas on a large greased cookie sheet in middle of oven until golden brown, 8 to 10 minutes. Serve with red pepper sauce.

Nutrition Facts

  • Servings Per Recipe 30
  • cal.(kcal)100,
  • Fat, total(g)7,
  • chol.(mg)13,
  • sat. fat(g)2,
  • carb.(g)7,
  • pro.(g)3,
  • sodium(mg)165,
  • Percent Daily Values are based on a 2,000 calorie diet
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