Bake in the center of the oven for 10 to 12 minutes or until golden brown. Add remaining ingredients and whisk until smooth. Serve at room temperature. Serve with the empanadas. They are traditionally from the southern hemisphere and can vary in size, taste, texture and spiciness. Using a 3-inch round cutter, cut out 15 circles. Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Allow the chile peppers to sweat in the plastic bag for about 10 to 15 minutes. The Best Sour Cream Sauce For Empanadas Recipes on Yummly | Pork Chops In Dill-sour Cream Sauce, Sour Cream Sauce, Baked Turkey Cutlets With Sour Cream Sauce Stir in the raisins, ketchup, cinnamon, ½ teaspoon salt, and ¼ teaspoon pepper. Filled with a tasty ground beef mix and served with a dipping sauce, these empanadas will have everyone saying "Gracias" and "Uno más, por favor" Watch carefully so they do not burn. If chilled, return to room temperature before serving. When you remove them from the bag they will be easy to peel. 15.3 g Heat oven to 375º F. Heat the oil in a large skillet over medium heat. 5 %, store-bought refrigerated rolled pie crusts, Beef Empanadas With Black Bean Dipping Sauce. Brush each of the 8 pastries with the egg. Sometimes it's a nice addition to have a dipping sauce for empanadas. Fold over to make half-moons and pinch the edges to seal. Total Carbohydrate All rights reserved. Put the sour cream in a small bowl and sprinkle with the lime zest. Place vegetables in a bowl, and stir in the lime juice, cumin, and vinegar. Make a well in the center of the crumbs and add the water and vinegar. Place the empanadas 1-inch apart on a large ungreased cookie sheet. Makes one cup. Finely chop the parsley, fresh oregano, and garlic (or process in a food processor several pulses). There are three that we love - Chimichurri, a very typical Argentine sauce, a Tamarind Ginger, and an Aji Sauce for some roasted pepper flavor! Using a 2½-inch round cookie cutter, cut out circles from the piecrusts. Store aji in an airtight container in the refrigerator. Mix the chicken, cheese, chiles, adobo sauce, taco sauce and chopped cilantro in medium bowl. Heat the oven to 425 degrees. Tamarind Ginger Sauce - 1 tsp tamarind concentrate - 1 1/2 Tbsp fresh lime juice - 2/3 c. mayonnaise or sour cream - 2 tsp Dijon mustard - 1 tsp finely grated, peeled fresh ginger - 1/4 tsp salt; Whisk tamarind into lime juice until dissolved. Tasty, meat-filled turnovers from Latin America get a low-carb twist. Bake until golden, 20 to 25 minutes. Season with salt and pepper to taste. Can keep for a day or two, and in fact the flavors intensify a bit if you let it sit for a few hours or overnight before serving. Add the onion and cook, stirring occasionally, until soft, 5 to 6 minutes. Heat oven to 375º F. Heat the oil in a large skillet over medium heat. Dulce de leche is a decadent South American caramel, rich, creamy and delicious addition to a number of desserts. The name empanada literally means "wrapped in bread" but here the wrapping is made of keto-friendly almond flour, eggs, and ricotta cheese. Roast the peppers for about 4-5 minutes until the skins blister. Add the onion and cook, stirring occasionally, until soft, 5 to 6 minutes. Preheat your oven to 450�F (232�C) Spread the peppers evenly on a cookie sheet, in a single layer. Mix the sour cream and garlic powder in small bowl. Prick the tops with a fork and brush with the egg. On a lightly floured work surface, roll out one pie crust to a 12-inch circle. Add the beef and cook, breaking it up with a spoon, until no longer pink, 3 to 4 minutes. Cut 3 small slits in each empanada. Move the oven rack to the center position. Using half the chicken mixture, place 1 slightly rounded teaspoon mixture in center of each circle.