Superfood Skillet Empanadas

Serving Size 6

Prep Time 15 mins

Cook Time 30 mins

Difficulty Easy

Ingredients

Inspired by: Bon Appetit

1 ½ Tbsp. extra-virgin olive oil, divided

1 package Nasoya Mexican Superfood Skillet

1 medium onion, chopped

1 small red bell pepper, seeded, chopped

Kosher salt, freshly ground pepper

1 ½ Tbsp. ground cumin

1 Tbsp. sweet paprika

½ Tbsp. dried oregano

¼ tsp. cayenne pepper

¾ cups low-sodium vegetable stock

1 tsp. sugar

¼ cup raisins

2 packages (12 each) Puff Pastry Dough for Turnovers/Empanadas

Sriracha mayo

Preparation

  1. Heat 2 Tbsp. oil in a large pot over high. Cook Mexican Superfood Skillet until warmed.
  2. Reduce heat to medium and add more oil. Cook onions and red bell peppers until tender but not browned, season with salt and black pepper. Add cumin, oregano, paprika, and cayenne, and cook, stirring, until fragrant. Add stock and reserved Superfood Skillet. Stir in sugar, salt, and black pepper. Bring to a simmer and cook, stirring and scraping up any brown bits, until most of the liquid is evaporated, 15–20 minutes; taste and season with salt and black pepper, if needed. Stir in raisins. Transfer to a medium bowl, cover, and chill at least 3 hours.
  3. Preheat oven to 375°. Let Puff Pastry Dough sit at room temperature 15 minutes to temper. Remove 6 rounds from package, keeping plastic divider underneath, and arrange on a work surface. Place 2 Tbsp. filling in the center of each round.
  4. Brush water around half of outer edge of each round.
  5. Using plastic divider to help you, fold round over filling and pinch edges to seal.
  6. Using a fork, crimp edges. Remove plastic and transfer empanada to a parchment-lined sheet tray, spacing 1" apart. Repeat with remaining rounds.
  7. Bake empanadas, rotating tray halfway through, until golden brown and slightly darker around the edges, 25–35 minutes. Serve on a bed of sriracha mayo.

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