Empanadas De Conejo Recipe
roasted plantain empanadas, stewed rabbit, raisins, almonds, mole coloradito, spring salad
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Ingredients
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Filling and Dough
Method
Preparation
- 1
Make the Dough
In a mixing bowl, combine all-purpose flour and salt. Add butter and mix until crumbly. Gradually add warm water until a dough forms. Knead for about 5 minutes, cover, and let rest for 30 minutes.
- 2
Prepare the Filling
In a large bowl, combine shredded rabbit, raisins, chopped almonds, mashed roasted plantains, and mole coloradito. Mix well until fully combined.
- 3
Assemble the Empanadas
Preheat the oven to 375°F (190°C). Roll out the dough on a floured surface to about 1/8 inch thick. Cut into circles (about 4 inches in diameter). Place a tablespoon of filling in the center of each circle. Fold the dough over and seal the edges with a fork.
- 4
Bake the Empanadas
Place the empanadas on a baking sheet lined with parchment paper. Bake for 25-30 minutes or until golden brown.
- 5
- 6
Serve
Serve the empanadas warm with the spring salad on the side.