Piquillo Pepper Empanadas Recipe
queso, onions, parsley, ancho aioli (v)
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Ingredients
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Filling and Dough
Method
Preparation and Assembly
- 1
Prepare the Filling
In a skillet over medium heat, sauté the finely chopped onion until translucent. Add the diced piquillo peppers and cook for an additional 2-3 minutes. Remove from heat and let cool slightly. In a mixing bowl, combine the sautéed onion and piquillo pepper mixture with cream cheese and chopped parsley. Mix well until all ingredients are incorporated.
- 2
Assemble the Empanadas
Take one empanada dough disc and place a spoonful of the filling in the center. Fold the dough over to create a half-moon shape and press the edges to seal. Use a fork to crimp the edges for a decorative touch. Repeat with the remaining dough and filling.
- 3
Cook the Empanadas
Preheat the oven to 375°F (190°C). Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with a little olive oil for a golden finish. Bake in the preheated oven for 20-25 minutes or until they are golden brown.
- 4
Prepare Ancho Aioli
In a small bowl, combine 1/2 cup of mayonnaise, 1 tablespoon of ancho chili powder, 1 teaspoon of garlic powder, and a pinch of salt. Mix until smooth and adjust seasoning to taste.
- 5
Serve
Serve the empanadas hot with a side of ancho aioli for dipping.