Picadillo-Style California Walnut Meat Empanadas with Chimichurri
Description
A walnut picadillo filling is tucked inside of flaky pastry and served with a walnut chimichurri sauce.
Ingredients
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1 tablespoon vegetable oil
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1/2 cup diced onion
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1/2 cup diced green peppers
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1 teaspoon minced garlic
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2 cups chopped California walnuts
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1/2 cup tomato sauce
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1/4 cup white wine
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1/4 cup golden raisins
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1/4 cup green olives, sliced
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1 tablespoon capers
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1 teaspoon cumin
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24 small or 12 large empanada skins
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Egg wash
PREPARATION
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Heat oil in a large skillet over medium heat. Add onion, peppers and garlic and sauté for 3 minutes.
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Add walnuts, tomato sauce, wine, raisins, olives, capers and cumin and cook for 4 minutes. Set aside and cool slightly.
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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.
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Bake for 15 to 20 minutes or until golden brown. Serve warm with California Walnut Chimichurri.
NUTRITION
- Calories: 370 cal
- Total Fat: 22 g
- Saturated Fat: 3.5 g
- Polyunsaturated Fat: 9.907 g
- Monounsaturated Fat: 2.991 g
- Cholesterol: 15 mg
- Sodium: 410 mg
- Carbohydrates: 33 g
- Dietary Fiber: 2 g
- Total Sugars: 3 g
- Added Sugars: 0 g
- Protein: 0 g
- Vitamin D: 0 mcg
- Calcium: 60 mg
- Iron: 4 mg
- Potassium: 220 mg