Spiced, savory pork empanadas with a kick of fire roasted hatch chiles and a fresh herb sauce! Easier than you think to make! Delicious!
Course Main Course, Snack
Prep Time 30minutes
Cook Time 30minutes
Total Time 1hour
1cuproasted hatch chilesor other mild pepper - like Anaheim, peeled and seeded first, diced
1cupcheddaror monterey jack cheese, shredded
20empanada wrappersavailable in the frozen foods section or see recipe on this site
For the herb sauce
1/8teaspoonred pepper flakes
Adjust the oven racks so that they are in the top third and bottom third of the oven. Preheat the oven to 400°. Line two baking sheets with parchment paper and set aside.
In a large skillet, heat the olive oil over medium high heat, add the onions and garlic and saute until softened and slightly translucent. Add the cumin, paprika, oregano, salt, pepper, red pepper flakes, stir to combine and continue to cook until the spices are fragrant, about one minute. Add the pork and break it up in the pan with the back of a spoon, cook until browned. Stir in the chopped hatch chiles. Set aside.
In a small bowl combine the egg and water and whisk with a fork until well combined.
Lay an empanada wrapper on a work surface and use a pastry brush to brush the egg wash around the edge of the empanada wrapper. Fill the center of the wrapper with 1-2 tablespoons of the pork filling. Sprinkle with cheese and fold the empanada wrapper in half, pressing out any air pockets. Use the tines of a fork to press the edges firmly together. Continue in this method with the remainder of the empanadas. Brush the empanadas with the remaining egg wash.
Place one tray of empanadas on the top rack and the other on the bottom. Bake for 12 minutes, then switch the top tray to the bottom rack and vice versa. Bake for an additional 12 minutes.
Meanwhile, while the empanadas are baking, combine the parsley, cilantro, lime juice, garlic, salt, pepper and red pepper flakes in a blender and blend to chop up the herbs. Drizzle in the olive oil slowly and continue to blend until emulsified and thick. Check for seasonings.
Serve the empanadas with the dipping sauce on the side.