Ingredients
6
6 servings
- •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
Instructions
- 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!
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