Empanadas with Carnitas
10 Empanada dough
1½oz. Carnitas
1 Cup Sofrito sauce
10oz. Chimmichurri sauce
1 Cup potato pellets
1 Cup French peas
1 Cup Parisian carrots
1 Tablespoon cumin
1/2 Cup cilantro
- 1. Sautee the carnita with sofrito.
- 2. Drain excess oil/fat & reserve.
- 3. Mix all ingredients in a bowl and season with salt and pepper.
- 4. When cool place 1.5oz. of filling in empanada disc & fold curling or crimping the edges.
- 5.Egg wash if you want a deeeper golden color.
- 6. Bake 400°F for 10-15 minutes.
- 7. Let them cool before serving.
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