Spicy Empanadas

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Spicy Empanadas

Spicy Empanadas
1/2 cup onion chopped
1 clove garlic minced
1/2 link Silva Hot Linguiça (from a 13- oz. package) casings removed and chopped
1/4 cup bell pepper chopped
3/4 tsp. McCormick Smoked Paprika
1 small yellow wax pepper seeded and minced
1 small tomato seeded and chopped
1 (15- oz.) package refrigerated pie crust
1 egg beaten

Prep: 20 minutes Cook: 35 to 40 minutes Makes: 28 empanadas

1. Sauté onion and garlic in a large skillet over medium heat for 10 minutes, stirring frequently. Add all remaining ingredients except pie crust and egg; cook over medium-high heat for 5 minutes more and set aside.
2. Unroll pie crust and cut into circles with a 3-inch cutter. Gather scraps, then reroll and cut into circles on a lightly floured board.
3. Preheat oven to 400°F and line 2 baking sheets with parchment paper. Place a small spoonful of meat mixture onto half of each dough circle. Moisten edges with water and fold over to enclose filling; pinch edges to seal.
4. Place on baking sheets and brush with beaten egg. Bake for 20 to 25 minutes or until golden brown.
Wine Suggestion
Wrongo Dongo - Made from Mourvedré, this easy-drinking Spanish wine bursts with berries and spice. Mourvedre is Spain's second most popular grape behind Grenache.

Red Guitar - Another smooth-sippin' Spanish red, this fruit-forward wine is a blend of Grenache and Spain's Tempranillo grape.
Nutritional Information:
90 calories, 2 g protein, 5 g total fat (2 g sat., 0 g trans), 8 g carbohydrate, 0 g fiber, 1 g sugar, 15 mg cholesterol, 95 mg sodium, 2 points


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