Best 6 Sweet And Spicy Empanadas Recipes

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Are you in the mood for a delicious and flavorful dish that combines sweet and spicy flavors perfectly? If so, then look no further than sweet and spicy empanadas! These delectable pastries are a treat for the senses, offering a crispy and flaky crust filled with a tantalizing combination of sweet and savory fillings. From classic recipes to innovative twists, there's an empanada out there to suit every palate. So, get ready to embark on a culinary adventure as we explore the best recipes for sweet and spicy empanadas that will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

SPICY SWEET POTATO EMPANADAS



Spicy Sweet Potato Empanadas image

Provided by Ina Garten

Categories     main-dish

Time 2h10m

Yield 8 servings

Number Of Ingredients 12

1 pound sweet potatoes, scrubbed (2 potatoes)
Good olive oil
1/4 cup sour cream
1 1/2 tablespoons unsalted butter, diced
1 1/2 tablespoons pure Grade A maple syrup
1/2 teaspoon chipotle chile powder
1/2 teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice
Kosher salt and freshly ground black pepper
2 sheets (1 box) frozen puff pastry, such as Pepperidge Farm, defrosted in the refrigerator
1 egg beaten with 1 tablespoon of water, for egg wash
Flaked sea salt, such as Maldon

Steps:

  • Preheat the oven to 425 degrees. Line one sheet pan with aluminum foil and another with parchment paper.
  • Rub the sweet potatoes with olive oil and prick them all over with the tines of a fork. Place the potatoes on the foil-lined sheet pan. Bake for about 1 hour, until very tender when pierced with a knife. Lower the oven to 375 degrees.
  • Allow the potatoes to cool enough to handle, then peel and discard the skins, placing the potatoes in the bowl of an electric mixer fitted with the paddle attachment. Add the sour cream, butter, maple syrup, chile powder, orange zest, orange juice, 1 1/2 teaspoons kosher salt, and 3/4 teaspoon black pepper and mix well. Set aside.
  • Unfold one sheet of the cold puff pastry on a floured cutting board. Roll the sheet into a 12-inch square with a rolling pin. With a sharp paring knife, cut four 5-inch circles from the pastry, using a dish as a guide and discarding the scraps. Place a heaping soup spoon of filling on each circle, leaving a 1-inch border. Brush the edges of the circles with the egg wash and fold over, making half circles. Crimp the edges together with the tines of a fork. Repeat with the second sheet of puff pastry. Place on the parchment-lined sheet pan. Chill for 15 minutes.
  • Brush with the egg wash and sprinkle with the sea salt and pepper. Make 2 small slits in each empanada to allow steam to escape. Bake for 25 to 30 minutes, until puffed and browned. Serve hot.

SWEET AND SAVORY EMPANADAS RECIPE - (4/5)



Sweet and Savory Empanadas Recipe - (4/5) image

Provided by flour_arrangements

Number Of Ingredients 32

Savory Empanada Dough Ingredients(makes 11):
3 TBSP vegan butter
1 1/2 TBSP olive oil
1/2 cup lukewarm water
1/2 tsp salt
2 cups flour
Savory Empanada Filling Ingredients:
1/3 cup chopped sweet onion
13 grape tomatoes
2 small chopped purple garlic cloves
1 medium portabella, chopped
1-2 TBSP olive oil
1 TBSP butter
2 TBSP dehydrated veggie soup mix
pinch of salt and pepper
1 TBSP white wine
Sweet Empanada Dough Ingredients (makes 11):
3 TBSP vegan butter
1 1/2 TBSP canola oil
1/2 cup lukewarm water
1/2 tsp salt
3 TBSP sugar
2 cups flour
Sweet Empanada Filling Ingredients (yields leftovers!):
3/4 lb sweet potato (steamed for 20-25 minutes in steamer)
2 TBSP honey
1/2 cup brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
(top with cinnamon and sugar)
1 TBSP melted butter, to cover all of the empanadas with.

Steps:

  • For the dough: Mix all ingredients together in large bowl, shape into a ball. Cover ball of dough with saran wrap and stick in freezer for about 15 minutes. Cooking Instructions for Filling: Sautee all the ingredients together (except for the wine) on high for about 1 minute. Lower flame to a low setting, cook covered for about 8-10 minutes. After dough is cooled, roll out between two sheets of wax or parchment paper; should be about 1/4 inch. Cut dough with a mason jar lid, or large, round cookie cutter. To assemble empanadas: Lightly flatten out each cut out piece of dough, so that it's a slightly larger circle. Fill with about 1 tsp worth of filling. Fold in half, pinch edges together with thumb and index finger. Brush melted butter on top. (Sprinkles cinnamon and sugar on top of the sweet ones.) Use savory filling leftovers to make omelets for breakfast the next morning :)! For the Sweet Dough: Follow steps from savory dough using 'sweet dough'ingredients. For the Sweet filling: Mash sweet potatoes with the spices in a bowl using a large spoon or potato masher. Slightly puree with hand mixer until smooth but still thick. To assemble sweet empanadas: Follow instructions from above Bake both sets of empanadas at 350 for about 18 minutes

SWEET AND SPICY EMPANADAS



Sweet and Spicy Empanadas image

These are more sweet than spicy and there are a few surprise ingredients that really make these little beef bites quite delicious! My husband is a "dipper" and created the tomato-based sauce that perfectly complements these non-traditional empanadas. The recipe makes 24 bite-sized appetizers, or you can make them twice as big and eat them for dinner. :)

Provided by Al Al

Categories     Vegetable

Time 45m

Yield 24 serving(s)

Number Of Ingredients 24

1/2 lb ground beef
1 russet potato, peeled and diced
1/3 cup white onion, minced
1 1/2 tablespoons brown sugar
1 teaspoon cinnamon
1 teaspoon chili powder
1/2 teaspoon allspice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup milk
6 ounces cream cheese
1 (17 1/3 ounce) box puff pastry sheets, frozen
8 ounces tomato sauce (Trader Joe's is really good!)
1 tablespoon tomato paste
1 tablespoon hot chili sauce (Sriracha)
1/2 tablespoon red wine vinegar
1 -2 tablespoon brown sugar
1 tablespoon garam masala, spice blend
1/2-1 teaspoon cinnamon
1/2-1 teaspoon allspice
1/2 teaspoon chili powder
1/2 teaspoon black pepper
1/2 teaspoon sesame oil
1/2 tablespoon olive oil

Steps:

  • For the sauce:
  • Combine all ingredients and whisk till smooth.
  • For the empanadas:.
  • Take the pastry sheets out of the freezer 40 minutes before your empanadas will be ready to be filled.
  • Preheat the oven to 400 degrees.
  • Peel the potatoes and dice them fairly small. Cover them with water and simmer for 10-15 minutes, or till tender.
  • Meanwhile, mince the onion and place in a large bowl with the beef, all the sugar and spices, and the milk. Knead with your hands until the mixture is very soft.
  • Cook the meat mixture in a skillet over medium heat until the beef is browned.
  • Drain the potatoes and mix them in with the meat. Drain any excess fat. (The potatoes should soak most of it up).
  • Cut the pastry into 24 equal rectangles and divide the mixture between them.
  • Divide the cream cheese into 24 portions as well and squish it on top of the meat so it evenly covers.
  • Fold the pastry over and seal the edges by folding or pinching.
  • Place on baking sheet and bake for 13-15 minutes, or until puffy and golden brown.
  • Remove from oven, place on serving plate, and dip in the sauce if you desire!

Nutrition Facts : Calories 181.6, Fat 12.3, SaturatedFat 4.1, Cholesterol 14.9, Sodium 205.7, Carbohydrate 13.9, Fiber 0.9, Sugar 2.5, Protein 4.2

EMPANADAS WITH SPICY PORK



Empanadas with Spicy Pork image

These bite-sized empenadas and pork are a delicious hors d'oeuvre that can be served with a salsa verde.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes 60

Number Of Ingredients 18

1 tablespoon black peppercorns
1 teaspoon dried oregano
1 teaspoon cumin seeds
1/2 teaspoon whole cloves
1 small cinnamon stick
2 cloves garlic, minced
1 5-pound pork butt
1 tablespoon vegetable oil
2 small onions, finely diced
Salsa Verde for Empanadas
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1/2 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
8 cups all-purpose flour
1 cup vegetable shortening
2 tablespoons baking powder
2 1/2 cups warm water (100° to 110°)
1/2 cup unsalted butter, melted

Steps:

  • Toast spices in small, heavy skillet over medium-high heat, shaking pan often, 2 to 3 minutes. Be careful not to scorch spices. Let cool, finely grind, and combine with garlic.
  • Heat oven to 425 degrees. Bring pork to room temperature; rub with spice mixture. Roast in a heavy roasting pan until pork is very well done and falling off the bone, about 2 1/2 hours. Let stand until cool enough to handle. Trim fat and remove pork from bone. Dice into small pieces, cover, and set aside.
  • Heat oil in large skillet over medium heat. Add onions; saute, stirring, until soft, about 5 minutes. Add pork, 2 cups salsa verde, 1 1/2 teaspoons salt, pepper, and stock. Simmer until liquid starts to thicken, 5 to 8 minutes.
  • Whisk together flour, shortening, remaining 1/2 teaspoon salt, and baking powder in bowl. Add 2 1/2 cups warm water; knead dough until smooth. Cover; let stand 10 minutes. Divide into 60 1 1/2-inch balls; cover with plastic.
  • Lightly flour work surface; roll out each dough ball to 3 1/2-inch disk. Place 1 heaping tablespoon pork filling in center of each; fold dough to enclose filling and form a half moon. Seal edges by crimping with fork.
  • Preheat oven to 425 degrees. Arrange empanadas on parchment-lined baking sheets; generously brush with butter. Bake 2 pans (meanwhile, refrigerate others) until light brown, 20 to 25 minutes; rotate pans between racks halfway through. Let cool slightly; bake remaining pans. Serve with remaining salsa verde.

SPICY-SWEET BEEF EMPANADAS (MEXICO)



Spicy-Sweet Beef Empanadas (Mexico) image

Who doesn't love a warm empanada?!?! These savory turnovers make great appetizers because you can prep them ahead of time and freeze for up to a month....and they still taste fantastic!

Provided by FolkDiva

Categories     Meat

Time 35m

Yield 8 empanadas, 8 serving(s)

Number Of Ingredients 17

12 ounces puff pastry, ready made
all-purpose flour, for dusting
1 egg yolk, beaten with 1-2 tbsp water
1 lb fresh ground beef
1 onion, very finely chopped
2 -3 garlic cloves, very finely chopped
1/4 cup sherry wine (dry or sweet)
1 pinch ground cinnamon
1 pinch ground cloves
1 pinch ground cumin
14 ounces chopped tomatoes
1 -3 teaspoon sugar
1 tablespoon vinegar
3 tablespoons fresh cilantro, chopped
2 -3 tablespoons toasted almonds, coarsely chopped
salt, to taste
pepper, to taste

Steps:

  • Preheat oven to 375°F In a skillet over medium heat, brown the meat and onion. Pour off excess fat, then add garlic and sherry. Boil down until the liquid is almost completely evaporated.
  • Add cinnamon, cloves, cumin and salt/pepper. Stir in the tomatoes, sugar and vinegar and cook over medium heat until the tomatoes have reduced to a thick sauce. Stir in the cilantro and almonds and set aside.
  • Roll out puff pastry into a thin layer on a lightly floured counter. Cut the pastries into 8 six inch circles. Place a tablespoon or two of the filling in the middle of one circle. Brush the edge of the pastry with beaten egg, then fold in half and press the edges together to seal.
  • Press the tines of a fork along the sealed edges of the pastry to make the seal more secure. Prick the top of the empanada with the fork, then place on a baking sheet. Brush with beaten egg. Repeat with the remaining pastry circles and filling.
  • Bake for 15-25 minutes, or until light golden brown on the outside and hot in the center. Serve immediately with your choice of garnishes! Enjoy!

SPICY BEEF AND PORK EMPANADAS RECIPE BY TASTY



Spicy Beef And Pork Empanadas Recipe by Tasty image

Here's what you need: cashews, goat cheese, cream, milk, sugar, salt, onion, garlic, ground pork, ground beef, salt, pepper, tomatoes, pear, apple, peach, plantain, raisin, almond, pine nuts, poblano chiles, flour, salt, butter, milk, egg, egg wash, fresh cilantro, pomegrante

Provided by Cyrus Kowsari

Categories     Dinner

Yield 6 servings

Number Of Ingredients 29

¾ cup cashews
6 oz goat cheese
½ cup cream
1 cup milk
4 tablespoons sugar
1 teaspoon salt
½ onion, diced
4 cloves garlic, minced
½ lb ground pork
½ lb ground beef
salt, to taste
pepper, to taste
2 tomatoes, diced
1 pear, diced
1 apple, diced
1 peach, diced
½ plantain, diced
½ cup raisin
½ cup almond, sliced
¼ cup pine nuts
3 poblano chiles
1 cup flour
1 tablespoon salt
½ cup butter
½ cup milk
1 egg, beaten
egg wash
fresh cilantro
pomegrante

Steps:

  • Blend all the cashew cream ingredients in a blender until smooth. Set aside.
  • Fry onion and garlic for a few minutes, then add the ground pork and the ground beef, seasoned with salt and pepper. Continue stirring and browning the meat until cooked through, about 3-5 minutes.
  • Add all the fruit, raisins, almonds, and pine nuts, stir to combine, then remove from heat and chill.
  • Poach the poblano pepper, remove the skin. Open and remove the seeds and veins, then cut into strips. Set aside.
  • Preheat oven to 500˚F (250˚C) (or as high as your oven will go).
  • For the empanada dough, mix flour, butter, salt and milk, kneading into a dough. Add egg, then knead until firm.
  • Pinch off a bit of dough and flatten into a circle, adding two strips of chile poblano and the meat filling.
  • Put a bit of water on your finger and wet the edge of half the empanada. Close the empanada and use a fork to seal the edges.
  • Brush with an egg wash before putting on a baking sheet.
  • Bake 20-25 minutes or until golden brown.
  • Top the empanadas with cashew cream and garnish with pomegranate and cilantro.
  • Enjoy!

Nutrition Facts : Calories 961 calories, Carbohydrate 67 grams, Fat 63 grams, Fiber 6 grams, Protein 38 grams, Sugar 32 grams

Tips:

  • Use a variety of meats and vegetables. This will give your empanadas a more complex flavor and texture.
  • Don't overfill the empanadas. They should be able to close easily without the filling spilling out.
  • Crimp the edges of the empanadas well. This will prevent the filling from leaking out during cooking.
  • Cook the empanadas until they are golden brown. This will ensure that they are cooked through and have a crispy exterior.
  • Serve the empanadas with your favorite dipping sauce. This could be a spicy tomato sauce, a creamy avocado sauce, or a simple salsa.

Conclusion:

Empanadas are a delicious and versatile dish that can be enjoyed by people of all ages. With so many different filling options, there is sure to be an empanada that everyone will love. So next time you are looking for a quick and easy meal, give empanadas a try. You won't be disappointed!

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