Brie and Mango Empanadas

Name: Brie and Mango Empanadas
Total time: 3600 s
Yield: 6 servings
Cuisine: American
Ingredients: 4 egg yolks; 1 c water; 4 cups flour; 3/4 tsp Sea salt; 1/2 c butter melted; 1 mango, peeled and diced; 100 gm brie, cubed; 1/2 c extra sharp cheddar, shredded; 1/2 c crumbly aged cheddar, shredded; 3/4 serrano chili, sliced thin; 1/4 red onion, diced; 3 tbsp cilantro, chopped; grind of black pepper; 1 pinch salt

2 Cancerians cook, Libra eats @lynnD

Santa Fe, NM

Made famous by Las Iguanas in London. Served with Chimichurri sauce in the US

Brie and Mango Empanadas

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2 Cancerians cook, Libra eats @lynnD

Santa Fe, NM

Made famous by Las Iguanas in London. Served with Chimichurri sauce in the US

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Ingredients

1 hr

6 servings

Empanada dough:
4egg yolks
1 cwater
4 cupsflour
3/4 tspSea salt
1/2 cbutter melted
Filling:
1mango, peeled and diced
100 gmbrie, cubed
1/2 cextra sharp cheddar, shredded
1/2 ccrumbly aged cheddar, shredded
3/4serrano chili, sliced thin
1/4red onion, diced
3 tbspcilantro, chopped
grind of black pepper
1 pinchsalt

Cooking Instructions

1 hr

1

Make empanada dough. Mix dry ingredients. Add wet ingredients. Stir until well combined and dough starts to form.
2

Knead dough and adjust by adding water a tbsp at a time or flour as needed.
3

Refrigerate covered for 30 mins.
4

Make filling by combining all ingredients. Freeze brie for 10 minutes or dredge in flour as you cube it to keep pieces separate.
5

Roll out empanada dough into round circles on a floured board. For large dinner empanadas, roll out 6" circles.
6

Fill dough with a heaping tbsp of filling, about 1/4 cup.
7

Seal empanadas by moistening edges with water and crimping closed.
8

Pan fry in sunflower seeds oil on medium heat for 6 minutes on each side.
9

Serve 2 each with Trader Joe's Chimichurri sauce on the side.
May make mini empanadas as an appetizer.

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2 Cancerians cook, Libra eats @lynnD

on July 19, 2023 07:50

Santa Fe, NM

A family of cooks, sharing our food adventures and skills. The eaters take it all in. sometimes surprising will their secret skills.#1) I'm a busy professional and mom. I made my first cake from scratch for my father's birthday when I was 10. It's been a great adventure cooking, making and eating ever since. Vegetarian for 30+ years. Exploring the challenges of baking at high altitude. Stretching into vegan techniques. Always ready to learn about new approaches, fresh and healthy ingredients. I appreciate keeping it simple. Sometimes in food, as in life, less is more.

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Brie and Mango Empanadas

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