Picadillo-Style California Walnut Meat Empanadas with Chimichurri

By California Walnuts
Total Time
1 Hr
Serves
12
Serving Size
2 small or 1 large empanada + 1 tablespoon chimichurri
Meal
Dinner
Course
Appetizers Main

DESCRIPTION

A walnut picadillo filling is tucked inside of flaky pastry and served with a walnut chimichurri sauce.

Prep Time
40 Mins
Cook Time
20 Mins
Total Time
1 Hr
Calories
370
Total Fat
22
Saturated Fat
3.5
Polyunsaturated Fat
9.907
Monounsaturated Fat
2.991
Cholesterol
15
Sodium
410
Carbohydrates
33
Dietary Fiber
2
Total Sugars
3
Added Sugars
0
Protein
0
Vitamin D
0
Calcium
60
Iron
4
Potassium
220

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

  1. Heat oil in a large skillet over medium heat. Add onion, peppers and garlic and sauté for 3 minutes.
  2. Add walnuts, tomato sauce, wine, raisins, olives, capers and cumin and cook for 4 minutes. Set aside and cool slightly.
  3. 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.
  4. Bake for 15 to 20 minutes or until golden brown. Serve warm with California Walnut Chimichurri.