CUBAN PICADILLO EMPANADA AND CILANTRO CREAM SAUCE
Provided by Tyler Florence
Categories appetizer
Time 2h25m
Yield 20 servings
Number Of Ingredients 29
Steps:
- For the filling: Heat the oil in a large saute pan set over medium-high heat. Add the turkey and sprinkle with salt and pepper. Cook, stirring to break up the turkey, until browned and cooked through, about 5 minutes. Using a slotted spoon, transfer the turkey to a bowl and keep the fat in the pan. Add the chili powder, coriander, cumin, garlic, onions and bell peppers, and cook until soft and fragrant, 7 to 8 minutes. Add the meat back to the pan and stir to incorporate. Add the tomato puree, raisins, capers, olives, thyme and bay leaf, and cook until all of the flavors come together and the liquid is absorbed, about 10 minutes. Season with the lime juice, salt and pepper. Cool the filling completely.
- For the dough: In a large bowl, sift together the flour, masa harina, baking powder and salt. Stir in the melted butter. Gradually add 1/2 cup to 3/4 cup water, and work it in with your hands to incorporate; the dough should be easy to handle and not sticky. Form the dough into a ball, wrap it in plastic, and refrigerate for 30 minutes.
- Lightly flour a rolling pin and a clean surface. Divide the dough in half. Refrigerate half of the dough and roll out the other half of the dough to 1/8-inch thick. Using a 4-inch cookie or biscuit cutter, cut out 10 circles of dough. Repeat with the remaining dough.
- In a small bowl, beat the egg with 1 tablespoon water. Spoon 2 generous tablespoons of filling into the center of each pastry circle, leaving a 1/2-inch border. Brush the edges with the egg wash and then fold the dough to enclose the filling and form a semi-circle. Tightly seal the edges by crimping with the tines of a fork. Chill for at least 30 minutes.
- For the sauce: In a small mixing bowl, add the crema, cilantro and lime juice. Mix thoroughly and season with salt and pepper.
- Preheat the oven to 375 degrees F. Grease a baking sheet.
- Place the empanadas on the prepared baking sheet and brush the tops with some egg wash. Using a fork, prick a few holes in the tops of the empanadas for the steam to escape. Bake until the empanadas are golden brown, 30 minutes.
SPICY DUCK SAUCE
Steps:
- Mix 1/2 cup duck sauce, 3 tablespoons horseradish, 1 tablespoon apricot preserves, 2 teaspoons rice vinegar, 1/2 teaspoon sesame oil, and salt to taste.
More about "spicy duck empanadas with fire sauce and cilantro cream recipes"
SPICY DUCK EMPANADAS WITH FIRE SAUCE AND CILANTRO …
Preheat the oven to 375 degrees. For the dough: In a mixing bowl combine the masa harina, flour, cornmeal, baking powder, southwest seasoning, salt and pepper and mix thoroughly. Cream …
From bigoven.com
Reviews 1Servings 1Cuisine AmericanCategory Main Dish
From bigoven.com
Reviews 1Servings 1Cuisine AmericanCategory Main Dish
COST SPICY DUCK EMPANADAS WITH FIRE SAUCE AND CILANTRO CREAM …
Home » Recipes » Spicy Duck Empanadas With Fire Sauce And Cilantro Cream Suggestions? Spicy Duck Empanadas With Fire Sauce And Cilantro Cream - Recipe Cost. …
From cookeatshare.com
From cookeatshare.com
SPICY BEEF EMPANADAS WITH FIRE SAUCE AND CILANTRO CREAM
Prepare the Empanada dough through Step 2. While the dough is chilling, sprinkle the meat with 2 teaspoons Southwest Seasoning, and use your hands to coat it thoroughly. Heat the oil in a …
From emerils.com
From emerils.com
SPICY DUCK EMPANADAS WITH FIRE SAUCE AND CILANTRO CREAM
For cilantro cream. In a small mixing bowl, combine the sour cream, lemon juice and fresh chopped cilantro together. Mix thoroughly. Season with salt and pepper. Remove the …
From astray.com
From astray.com
SPICY DUCK EMPANADAS WITH FIRE SAUCE AND CILANTRO CREAM RECIPES
Cut 3 small slits in each empanada. Brush each of the 8 pastries with the egg. Place the empanadas on a baking a sheet and bake 20 to 22 minutes or until golden brown.
From tfrecipes.com
From tfrecipes.com
SPICY DUCK EMPANADAS WITH FIRE SAUCE AND CILANTRO CREAM RECIPE
1/2 lb Duck breast shredded; 1 Tbsp. Southwest Spice; 1 Tbsp. Extra virgin olive oil; 1/2 c. Fresh sweet corn kernels; 1/4 c. Seeded and minced poblano, new mexican; Â Â green or possibly …
From cookeatshare.com
From cookeatshare.com
SPICY DUCK EMPANADAS WITH CILANTRO CREAM | EMERILS.COM
Stir in the egg mixture and knead the dough in the bowl until smooth. Form into a ball, cover tightly with plastic wrap, and refrigerate for 1 hour. Meanwhile, make the filling: Heat the oil in …
From emerils.com
From emerils.com
SPICY DUCK EMPANADAS WITH FIRE SAUCE & CILANTRO CREAM - ASTRAY
Brush the tops of the empanadas with more egg wash, place them on the parchment-lined baking sheet. Bake for 35 minutes, or until golden-brown. For cilantro cream: In a small mixing bowl, …
From astray.com
From astray.com
SPICY DUCK EMPANADAS WITH FIRE SAUCE AND CILANTRO CREAM
2016-03-17 Season the duck meat with 1 teaspoon of the Southwest Seasoning. When the pan is smoking hot, add the duck and stir-fry for 1 1/2 minutes. Stir in the corn, peppers, salt, red …
From recipenet.org
From recipenet.org
SPICY DUCK EMPANADAS WITH FIRE SAUCE AND CILANTRO CREAM
Brush the tops of the empanadas with more egg wash, place them on the parchment lined baking sheet. Bake for 35 minutes or until golden brown. For cilantro cream. In a small mixing bowl, …
From emerils.com
From emerils.com
SPICY DUCK EMPANADAS WITH FIRE SAUCE AND CILANTRO CREAM
When the pan is smoking hot, add the duck and stir-fry for 1 1/2 minutes. Stir in the corn, peppers, salt, red pepper flakes, black pepper and the remaining 1 teaspoon of Essence. …
From emerils.com
From emerils.com
You'll also love