Picadillo-Style California Walnut Meat Empanadas with Chimichurri
Total Time
1 Hr
Serves
12
Serving Size
2 small or 1 large empanada + 1 tablespoon chimichurri
Meal
Course
DESCRIPTION
A walnut picadillo filling is tucked inside of flaky pastry and served with a walnut chimichurri sauce.
Total Time
Prep Time
40 Mins
Cook Time
20 Mins
Total Time
1 Hr
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
Ingredients
- 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
Preparation
- 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.