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Brie and Mango Empanadas
Introduce
Chef :
2 Cancerians cook, Libra eatsBrie and Mango Empanadas
Made famous by Las Iguanas in London. Served with Chimichurri sauce in the US
Ingredient
Food ration :
6 servingsCooking time :
1 hr
1 c
water
4 cups
flour
3/4 tsp
Sea salt
1/2 c
butter melted
100 gm
brie, cubed
1/4
red onion, diced
3 tbsp
cilantro, chopped
1 pinch
salt
Cooking instructions
* Step 1
Make empanada dough. Mix dry ingredients. Add wet ingredients. Stir until well combined and dough starts to form.
* Step 2
Knead dough and adjust by adding water a tbsp at a time or flour as needed.
* Step 3
Refrigerate covered for 30 mins.
* Step 4
Make filling by combining all ingredients. Freeze brie for 10 minutes or dredge in flour as you cube it to keep pieces separate.
* Step 5
Roll out empanada dough into round circles on a floured board. For large dinner empanadas, roll out 6" circles.
* Step 6
Fill dough with a heaping tbsp of filling, about 1/4 cup.
* Step 7
Seal empanadas by moistening edges with water and crimping closed.
* Step 8
Pan fry in sunflower seeds oil on medium heat for 6 minutes on each side.
* Step 9
Serve 2 each with Trader Joe's Chimichurri sauce on the side.
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