Check out the new Clay Coyote Flameware Skillets in our Made at the Coyote Shop.
I made mini empanadas for our Cuban themed Christmas party. My secret is using wonton wrappers. Those little babies make easy work of everything from gnocchi to pot stickers. They are a bit putsy, but worth the effort! Served with a cilantro sour cream, they didn’t last long!
Cilantro Sour Cream
Cilantro (a bunch finely chopped)
Lemon Juice (1/2 lemon)
Sour Cream 16oz.
2 cloves Garlic minced
1/2 pound ground beef
1/2 pound spicy sausage
Diced tomatoes (I used a jar I canned this summer)
Salt and Pepper
Preheat Oven to 350 degrees. In your Flameware Skillet saute onions until translucent. Add beef and sausage and brown. Season with salt, pepper, and cumin to taste. Add tomatoes without juice. Simmer for 15 minutes.
The secret to the wrappers is to keep them moist. A wet paper towel for your empanadas will keep them moist until they are ready. Lay out 5 wrappers, moisten the surface of each with water. Place about a tablespoon of mixture in center and fold in half. Be careful not to push too hard or the filling will tear the wrapper. Use a pastry crimper to cut off the square corners. Place under wet towel until ready. Brush oil on baking grate before the empanadas. Brush oil on the empanadas and bake for 20 minutes or until golden brown on edges. Remove, let cool, and serve with sour cream!