Picnic Empanadas!

I have been pining for a hand held South American pastry treat for quite some time.  Being in the middle of nowhere in Northern California I have realized that if you want food that is not traditionally considered “American”  you probably have to make it yourself.  Thus these 2 empanadas were born.   One for the veggies and one for the porcine lovers.

Sweet Potato and Peppers Empanadas

3 sweet potatoes, cut into cubes and boiled til cooked

2 red peppers, roasted

2 jalapenos, cut into thin rounds

1 small red onion dicedsmall

zest of 1 lime


1.  Mash up the cooked sweet potato and dice the  roasted red pepper and mix together with lime zest, salt and jalapeno slices.  Set aside.

Corn, Cabbage, Ham and Cheese Empanadas

kernels from 2 ears of corn

1 quarter of a large purple cabbage, sliced thin

1 cup of cooked bone in ham, meat cut into cubes

1 cup of mozzarella cheese, shredded

1 small red onion, diced small

2 cayenne peppers, minced with seeds

1.  Mix all ingredients together well.  The only ingredient here that is already cooked is the ham.  Which I just happened to use because we had ham for breakfast and this was leftover.  I think this would also be good with pieces of roast chicken or pieces of bacon or pork.  I just wanted to provide a non-veggie alternative for the picnic.  And I got a request for ham and mozz.

You’ll need to make a pie crust to fill the empanadas.  I like to make about the amount that you would as if you were making about 3 pies.  So just multiple your current favorite savory crust recipe by three and you should be all set.

Roll out the dough pretty thin and cut it into a circle as big as you would like the empanadas to be.  Fold the dough over and press the edges in with a fork to seal.  Place empanadas on a sheet tray.  I brushed an egg wash onto them but you don’t have to.  Bake in the oven at 350 degrees for about 30 – 40 minutes until the outside is lightly browned.

Spicy Chipotle Empanada Sauce

5 – 6 dried chipotles

2 tablespoons dijon mustard

2 tablespoons honey

1 cup sour cream

juice of 1 lime


1.  Place the chipotles in a small saucepan covered with water and bring to a boil.  Turn off the heat and let them soak for 30 minutes.

2. Drain the chipotles and place them in a food processor with other ingredients.  Mix til well combined.  Salt to taste.

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