Picadillo & Gouda Empanadas
Photo and Recipe courtesy of Wisconsin Milk Marketing Board, Inc..
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- Prep
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- Total
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- Serving
- 8
Ingredients
- 1/2 Pound ground pork
- 1/2 Cup sweet potato, peeled and diced into 1/4” cubes
- 1/4 Cup golden raisins
- 1/4 Teaspoon ground allspice
- 1 Teaspoon taco seasoning mix
- 1 Package (2 sheets) refrigerated pie crust pastry, at room temperature
- 1 Cup (4 oz.) Gouda cheese, shredded
- 1 egg beaten with 1 tbsp. water
Directions
- Preheat oven to 425°F. In medium nonstick skillet over medium-high heat, sauté pork and sweet potato until pork is beginning to brown and potatoes are tender, about 5 minutes. Remove from heat and stir in raisins, allspice, and taco seasoning.
- Unroll 1 pastry round on lightly floured surface and cut into 4 rounds. Place 1/4 cup of meat filling in center of each piece. Sprinkle each with 2 tablespoons of Gouda. Brush edges of pastry with egg wash. Fold pastry over to form half-moon and press to seal. Use fork to crimp edges. Repeat with remaining pastry and filling. Brush each empañada with egg wash and cut 2 to 3 small slits on top. Bake 10 to 12 minutes until golden.
