Products used in this recipe
Couscous Empanadas
Yield: 10 Servings (2 Empanadas)
Yield: 10 Servings (2 Empanadas)
How about some finger food at its finest? Flaky, tender empanadas filled with couscous and vegetables, braised pork and goat cheese—served with a tangy-sweet poblano and mango chutney dipping sauce.
| Ingredient | Weight | Measure |
|---|---|---|
| Mango jam or jelly | 12 oz. | 1 1/2 cups |
| Lime juice | 3 fl. oz. | 1/3 cup |
| Poblano peppers, seeded, minced | 1 oz. | 1/4 cup |
| Simplot Simple Goodness™: Mango Cubes 2/5lb | 1 cup | |
| Empanada dough, discs, 5 1/2" diameter | 20 oz. | 20 each |
| Simplot Good Grains™: Couscous, Red Quinoa and Vegetable Blend 6/2.5lb | 20 oz. | 2 cups |
| Pork, braised, Carnitas-style, shredded | 20 oz. | 2 cups |
| Goat cheese, crumbled | 10 oz. | 1 cup |
| Egg | 2 oz. | 1 each |
| Water | 1 Tbsp. |
Preparation Instructions:
- Step 1
- Preheat oven to 350˚F.
- Step 2
- To prepare the mango chutney; In a saucepan over medium-high heat, add mango jam or jelly, lime juice and poblano peppers, stir to combine. Bring to a high simmer. Reduce heat to a very low simmer. Cook down until proper viscosity is reached and peppers are soft. Add frozen mango and cool mixture. Store chilled for service.
- Step 3
- Place empanada discs on a clean work surface. Combine grains, pork and cheese in a medium mixing bowl. Fill each dough disc with 2 ½ oz. of filling. Lightly brush outside dough circle with water. Fold over and seal with fingers or fork. Repeat process with remaining dough discs.
- Step 4
- Place empanadas on a parchment-lined sheet pan and refrigerate for at least one hour. Whisk together egg and water. Brush tops of empanadas with egg wash and bake in oven for 20-25 minutes or until golden brown and cooked through. Serve alongside mango chutney for dipping.
