Spanish-Style Picadillo Empanada with Cashew-Olive Aioli
← All Recipes
Spanish-Style Picadillo Empanada with Cashew-Olive Aioli
Prep Time 35 Minutes
Total Time 45 Minutes
Serving Size 2 Empanadas with 2oz Aioli
Yield 48 oz. filling (approx. 75 empanadas), 20 oz. aioli
Meal Type Appetizers, Entrees, Sauces, Sides, Vegetarian
Description
This vegetarian, Spanish-style Picadillo uses Pecans instead of ground beef for a flavorful filling. Filling can be served over rice as an entrée or side.
Spanish-Style Picadillo Empanada
Ingredients
Preparation
- Toast nuts in a dry pan for 4-6 minutes, stirring frequently. Remove and reserve.
- Heat oil in pan over medium heat. Cook onion and peppers for 3-4 minutes. Add garlic and spices. Sauté for an additional 1-2 minutes. Add tomato paste and cook 1-3 minutes.
- Add reserved nuts to pan along with potatoes and broth. Bring to a simmer and cook, stirring occasionally, until potato is tender and broth is absorbed (about 10-20 minutes).
- Off heat, stir in raisins and parsley. Season with salt to taste. Reserve and let cool.
- Gently roll out dough on a lightly floured surface.
- Place 0.6-0.7oz of cooled filling in center of dough. Fold and seal by hand or using an empanada press. Dust with flour to prevent sticking.
- Fry fully submerged at 350º F for 2-3 minutes or until golden brown.
- Let rest and serve warm with Cashew-Olive Aioli.
Always practice safe food handling procedures
- Wash hands with soap and water before handling any food and after handling raw meat, poultry, seafood or eggs.
- Gently rub produce under cold running water. Scrub firm produce with a clean vegetable brush under running water.
- Wash all surfaces that come in contact with raw meat, poultry, seafood and eggs to avoid cross contamination.
Cashew-Olive Aioli
Ingredients
Preparation
- Soak cashews in 3-4 cups of boiling water for 30 minutes, making sure cashews are fully submerged. Drain.
- Add cashews and all ingredients EXCEPT olive oil to blender carafe and begin blending.
- While blending, slowly add olive oil in a steady stream until sauce is smooth. If consistency is too thick, slowly add water and continue to blend until desired consistency is achieved.
- Taste and season as needed. Transfer sauce to squeeze bottle and reserve for service.
Always practice safe food handling procedures
- Wash hands with soap and water before handling any food and after handling raw meat, poultry, seafood or eggs.
- Gently rub produce under cold running water. Scrub firm produce with a clean vegetable brush under running water.
- Wash all surfaces that come in contact with raw meat, poultry, seafood and eggs to avoid cross contamination.
