Savory Mango Empanadas
Ingredients
- 2 Tbsp Olive Oil
- 2 Cloves Garlic
- 2 Tbsp Tomato Paste
- ½ Tsp Cinnamon
- 1 (14.5 oz) Can Diced Tomatoes
- ½ Cup Shredded Monterey Jack Cheese
- 2 Packages Store Bought Pie Dough, Such as Pillbury Ready Roll Pie Crust
- 1 Tbsp Water
- 1 Small Onion
- ¾ lb Ground Beef
- ½ Tsp Cumin
- ¼ Tsp Cayenne
- ¼ Cup Pimento Stuffed Green Olives
- 2 Large Mangos (About 2 lbs)
- 1 Egg
FOR THE MANGO CHIMICHURRI:
- 1 Cup Fresh Flat-Leaf Parsley
- ½ Large Mango
- 3 Tbsp Extra Virgin Olive Oil
- Salt and Pepper
- ¼ Cup Fresh Cilantro
- 3 Tbsp Red Wine Vinegar
- 1 Clove Garlic
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Instructions
FOR THE MANGO EMPANADAS:
- Preheat oven to 450 degrees.
- In a large non-stick skillet heat olive oil over medium heat, add onion and cook for about 6 minutes, until softened.
- Add garlic and cook until fragrant, about 30 seconds.
- Add ground beef and cook until no longer pink, about 8 minutes.
- Add tomato paste, cumin, cinnamon, cayenne and canned tomatoes, simmer for about 10 minutes until thickened.
- Transfer beef mixture to large bowl. Gently mix in olives, cheese and diced mango.
- Unwrap and unroll each piece of pie dough, divide each into 4 sections.
- Place approximately ¼ cup filling on bottom third of each piece.
- Fold dough over filling and crimp edges closed using fingers or fork.
- Whisk egg and 1 tablespoon water in small bowl, brush egg wash over top of each empanada.
- Pierce top of empanadas with fork to allow steam to escape.
- Bake for about 40 minutes until golden brown.
- Serve warm or at room temperature with mango chimichurri.
FOR THE MANGO CHIMICHURRI:
- Combine all ingredients in a blender or food processor.
- Pulse until combined.
- Add salt and pepper to taste.
Categories: Lunch & Dinner
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