Three Caribbean Beef Empanaditas Recipe
ground beef peppadew filling, spicy chipotle cream, onion chestnut chutney
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Filling and Sauces
Method
Preparation and Cooking
- 1
Prepare the Beef Filling
In a large skillet, heat olive oil over medium heat. Add onions and garlic, sauté until translucent.
- 2
Cook the Beef
Add ground beef to the skillet, cook until browned. Stir in diced peppadew peppers, cumin, paprika, salt, and pepper. Cook for another 5 minutes. Remove from heat and let it cool slightly.
- 3
Make Chipotle Cream
In a bowl, mix cream cheese, minced chipotle pepper, and lime juice until smooth. Set aside.
- 4
Prepare the Chestnut Chutney
In a small saucepan, combine roasted chestnuts, brown sugar, and apple cider vinegar. Cook over medium heat for 5 minutes, stirring occasionally. Remove from heat.
- 5
Assemble Empanaditas
Preheat the oven to 400°F (200°C). On a clean surface, take an empanada dough disc, place a spoonful of the beef filling in the center, add a dollop of chipotle cream and a little chutney on top. Fold the dough over to create a half-moon shape, sealing the edges with a fork.
- 6
Bake the Empanaditas
Place the assembled empanaditas on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until golden brown.
- 7
Serve
Allow empanaditas to cool slightly before serving. Enjoy with extra chipotle cream and chutney.