A walnut picadillo filling is tucked inside of flaky pastry and served with a walnut chimichurri sauce.
1 tablespoon vegetable oil
1/2 cup diced onion
1/2 cup diced green peppers
1 teaspoon minced garlic
2 cups chopped California walnuts
1/2 cup tomato sauce
1/4 cup white wine
1/4 cup golden raisins
1/4 cup green olives, sliced
1 tablespoon capers
1 teaspoon cumin
24 small or 12 large empanada skins
Egg wash
Heat oil in a large skillet over medium heat. Add onion, peppers and garlic and sauté for 3 minutes.
Add walnuts, tomato sauce, wine, raisins, olives, capers and cumin and cook for 4 minutes. Set aside and cool slightly.
Preheat oven to 400°F and line a baking sheet with parchment paper. Fill small empanada skins with 2 tablespoons of filling or larger skins with 1/4 cup. Fold over to enclose and pinch the edges decoratively to seal. Place on baking sheet and brush with egg wash.
Bake for 15 to 20 minutes or until golden brown. Serve warm with California Walnut Chimichurri.
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