INGREDIENTS/
› 24 pieces of premade empanada dough
› 1 tbs of butter or olive oil
› ½ white chopped onion
› 2.2 Lbs. of SAN FRANCISCO DS ARGENTINIAN SAUSAGE
› ½ tbs of ground achiote
› 3 cups of grated Oaxaca cheese
› 1 cup of crumbled fresh cheese
› Jalapeno slices
*To use as a glaze on the empanadas before getting them into the oven:
› 1 egg yolk and 1 tbs of water
INSTRUCTIONS
1. Heat the butter in a skillet over medium to low heat, add chopped onion
and cook for a few minutes.
2. Cut the ARGENTINIAN SAUSAGE into pieces and add it to the skillet along with the onion. Cook the ARGENTINIAN SAUSAGE over medium heat until it is completely
cooked, stir it and crush it to shred. Add the achiote. Remove from heat and let it cool.
3. Mix the Oaxaca cheese with the fresh cheese.
4. To make the empanadas put a tbs of the mix and a tbs of ARGENTINIAN SAUSAGE in the center of the premade
dough and add the
jalapeno slices.
5. Fold the empanada premade dough and seal them by rolling the edges with your fingers.
6. Let the empanadas rest in the fridge
for at least an hour.
7. Preheat the oven to 392°F
8. With the help of a pastry brush, glaze lightly each empanada with the egg yolk mix.
9. Bake the empanadas for 20 -25 min or until they’re golden brown.
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