SWEET AND SPICY EMPANADAS

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Sweet and Spicy Empanadas image

These are more sweet than spicy and there are a few surprise ingredients that really make these little beef bites quite delicious! My husband is a "dipper" and created the tomato-based sauce that perfectly complements these non-traditional empanadas. The recipe makes 24 bite-sized appetizers, or you can make them twice as big and eat them for dinner. :)

Provided by Al Al

Categories     Vegetable

Time 45m

Yield 24 serving(s)

Number Of Ingredients 24

1/2 lb ground beef
1 russet potato, peeled and diced
1/3 cup white onion, minced
1 1/2 tablespoons brown sugar
1 teaspoon cinnamon
1 teaspoon chili powder
1/2 teaspoon allspice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup milk
6 ounces cream cheese
1 (17 1/3 ounce) box puff pastry sheets, frozen
8 ounces tomato sauce (Trader Joe's is really good!)
1 tablespoon tomato paste
1 tablespoon hot chili sauce (Sriracha)
1/2 tablespoon red wine vinegar
1 -2 tablespoon brown sugar
1 tablespoon garam masala, spice blend
1/2-1 teaspoon cinnamon
1/2-1 teaspoon allspice
1/2 teaspoon chili powder
1/2 teaspoon black pepper
1/2 teaspoon sesame oil
1/2 tablespoon olive oil

Steps:

  • For the sauce:
  • Combine all ingredients and whisk till smooth.
  • For the empanadas:.
  • Take the pastry sheets out of the freezer 40 minutes before your empanadas will be ready to be filled.
  • Preheat the oven to 400 degrees.
  • Peel the potatoes and dice them fairly small. Cover them with water and simmer for 10-15 minutes, or till tender.
  • Meanwhile, mince the onion and place in a large bowl with the beef, all the sugar and spices, and the milk. Knead with your hands until the mixture is very soft.
  • Cook the meat mixture in a skillet over medium heat until the beef is browned.
  • Drain the potatoes and mix them in with the meat. Drain any excess fat. (The potatoes should soak most of it up).
  • Cut the pastry into 24 equal rectangles and divide the mixture between them.
  • Divide the cream cheese into 24 portions as well and squish it on top of the meat so it evenly covers.
  • Fold the pastry over and seal the edges by folding or pinching.
  • Place on baking sheet and bake for 13-15 minutes, or until puffy and golden brown.
  • Remove from oven, place on serving plate, and dip in the sauce if you desire!

Nutrition Facts : Calories 181.6, Fat 12.3, SaturatedFat 4.1, Cholesterol 14.9, Sodium 205.7, Carbohydrate 13.9, Fiber 0.9, Sugar 2.5, Protein 4.2

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