Picadillo-Style California Walnut Meat Empanadas with Chimichurri

Name: Picadillo-Style California Walnut Meat Empanadas with Chimichurri
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Cuisine: American, Latin American
Ingredients: 1 tablespoon vegetable oil; 1/2 cup diced onion; 1/2 cup diced green peppers; 1 teaspoon minced garlic; 2 cups chopped California walnuts; 1/2 cup tomato sauce; 1/4 cup white wine; 1/4 cup golden raisins; 1/4 cup green olives, sliced; 1 tablespoon capers; 1 teaspoon cumin; 24 small or 12 large empanada skins; Egg wash

4 steps

Prep:40minCook:20min

A walnut picadillo filling is tucked inside of flaky pastry and served with a walnut chimichurri sauce.

Updated at: Thu, 17 Aug 2023 05:00:38 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories437.5 kcal (22%)

Total Fat21.4 g (31%)

Carbs48 g (18%)

Sugars9.5 g (11%)

Protein9.8 g (20%)

Sodium325 mg (16%)

Fiber2 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

1 tablespoonvegetable oil

½ cupdiced onion

½ cupgreen peppers

diced

1 teaspoonminced garlic

2 cupswalnuts

chopped, california

½ cuptomato sauce

¼ cupwhite wine

¼ cupgolden raisins

¼ cupgreen olives

sliced

1 tablespooncapers

1 teaspooncumin

24empanada skins

small, or 12 large

egg wash

Instructions

Step 1

Heat oil in a large skillet over medium heat. Add onion, peppers and garlic and sauté for 3 minutes.

CooktopHeat

Step 2

Add walnuts, tomato sauce, wine, raisins, olives, capers and cumin and cook for 4 minutes. Set aside and cool slightly.

CooktopHeat

Step 3

Preheat oven to 400°F and line a baking sheet with parchment paper. Fill small empanada skins with 2 tablespoons of filling or larger skins with 1/4 cup. Fold over to enclose and pinch the edges decoratively to seal. Place on baking sheet and brush with egg wash.