This Cajun Empanada Recipe Proves Homemade Is Better
"Continuing with more recipes from the Tabasutra cooking series – the Tabañero Hot Sauce X FOODBEAST cookbook – we instituted the help of well-known foodie Instagrammer and blogger, Kylie Mazon. With more than 57K followers on her Cooking With Cocktail Rings Instagram page, Kylie brought a Cajun flare to her empanada recipe, and it looks and tastes amazing. These buttery, crumbly little meat pies are filled with Cajun-seasoned crawfish, diced pancetta, green bell peppers, and, of course, Tabañero Hot Sauce. Still, it wouldn’t be Tabasutra without an exotic bottle grip, and Kylie’s grip may be the most majestic of all."
- 1 pound diced pancetta
- 1 cup diced yellow onion
- 1 cup diced green bell pepper
- 1 cup diced celery
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon freshly ground black pepper
- 1 tablespoon all-purpose flour
Heat a large sauté pan over medium heat, add the pancetta and cook until the fat has rendered and the pancetta turns golden brown. Remove the pancetta to a bowl, leaving as much fat in the pan as possible and return to heat. Add the onion, pepper and celery and sauté, stirring occasionally until the onion is translucent, about 6 minutes. Add the paprika, garlic powder, oregano, thyme, and flour, cooking for an additional 30 seconds.
Add the crawfish and cooked pancetta, stirring to combine. Let cook for 2 minutes, stirring occasionally then stir in hot sauce and cream.
In a bowl, combine the flour, baking soda and salt. Cut in the butter using your hands so the mixture is crumbly. Add just enough cold water until the dough comes together – about 1 cup.
Divide dough into 2-inch balls and roll out each piece into a 4 ½-inch circle. Lay on a lightly-floured baking sheet.
Heat oven to 375º. Working one at a time, moisten the outer edge of round dough with water, then put about 2 tablespoons of filling in the middle. Wrap the dough around the filling to form an empanada, pressing the edges together. Fold the edges back and finish by pinching little pleats.
Place empanadas on a baking sheet lined with parchment paper and brush with egg. Bake until golden brown, about 25 minutes.