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Empanadas

Name: Empanadas
Prep time: 4560 s
Total time: 4560 s
Yield: 20
Cuisine: Mexican
Ingredients: 3 bell peppers (green yellow or red); 1 tablespoon olive oil; 1/2 cup chopped white onion; 2 cloves garlic chopped; 1 roma tomato chopped; 1 cup frozen or canned yellow corn; 7.6 ounces Nestle Milkpak Cream; 1 1/4 teaspoons salt; 1/2 teaspoon ground black pepper; 800 grams Wonton wrappers (includes egg roll wrappers); 1 large egg beaten

76'

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These vegetable-filled empanadas make a great appetizer to serve at your next gathering. Also perfect if looking for a meatless dinner option.

Nestle Kitchens

Not included in this recipe

Treenut

Peanuts

Fish

Crustaceans

Mexican

Treenut-Free

Peanuts-Free

Ingredients

Servings

- 20 Portions +

Peppers, sweet, green, raw

3 bell peppers (green, yellow or red)

Oil, olive, salad or cooking

1 tablespoon olive oil

Onions, raw

1/2 cup chopped white onion

Garlic, raw

2 cloves garlic, chopped

Tomatoes, red, ripe, raw, year round average

1 roma tomato, chopped

Corn, sweet, yellow, frozen, kernels cut off cob, unprepared

1 cup frozen or canned yellow corn

Nestle Milkpak Cream

7.6 ounces Nestle Milkpak Cream

Salt, table

1 1/4 teaspoons salt

Spices, pepper, black

1/2 teaspoon ground black pepper

Wonton wrappers (includes egg roll wrappers)

800 grams Wonton wrappers (includes egg roll wrappers)

Egg, whole, raw, fresh

1 large egg, beaten

Average price

Empanadas

Nutri value

Go to instructions

Instructions

5 Steps

76'

Total

76'

Preparation

Cooking

Waiting

Step by step

1 of 5

15'

Step 1

Roast peppers over an open flame, turning frequently with tongs for 5 minutes or until charred on all sides. Place in plastic bag; set aside to allow to steam for 10 minutes. Using your hands, carefully rub and remove the charred skin. Slice peppers open lengthwise. With a spoon, remove seeds and veins; slice them in strips.

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2 of 5

10'

Step 2

Heat oil in a large skillet over medium heat. Add onion and garlic; cook, stirring frequently, for about 2 minutes or until onion begins to soften. Reduce heat to medium-low. Add tomato; cook for 3 minutes. Add pepper strips and corn; cook, stirring frequently, for 5 minutes. Add cream, salt and pepper. Cook, stirring frequently, for 10 minutes until gently boiling. Remove from heat; set aside to cool.

Check

4 of 5

10'

Step 4

Lay out dough discs on a large working surface. Place 1 heaping tablespoon of pepper mixture on the center of each disc. Brush edges with egg; fold in half and crimp edges with fork to seal. Place empanadas on a large baking sheet; brush with egg and prick tops with fork.

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