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Couscous Empanadas

Couscous Empanadas Recipe
Yield: 10 Servings (2 Empanadas)

Yield: 10 Servings (2 Empanadas)

How about some finger food at its finest? Flaky, tender empanadas filled with couscous and vegetables, braised pork and goat cheese—served with a tangy-sweet poblano and mango chutney dipping sauce.

Ingredient Weight Measure
Mango jam or jelly 12 oz. 1 1/2 cups
Lime juice 3 fl. oz. 1/3 cup
Poblano peppers, seeded, minced 1 oz. 1/4 cup
Simplot Simple Goodness™: Mango Cubes 2/5lb 1 cup
Empanada dough, discs, 5 1/2" diameter 20 oz. 20 each
Simplot Good Grains™: Couscous, Red Quinoa and Vegetable Blend 6/2.5lb 20 oz. 2 cups
Pork, braised, Carnitas-style, shredded 20 oz. 2 cups
Goat cheese, crumbled 10 oz. 1 cup
Egg 2 oz. 1 each
Water 1 Tbsp.
Preparation Instructions:
Step 1
Preheat oven to 350˚F.
Step 2
To prepare the mango chutney; In a saucepan over medium-high heat, add mango jam or jelly, lime juice and poblano peppers, stir to combine. Bring to a high simmer. Reduce heat to a very low simmer. Cook down until proper viscosity is reached and peppers are soft. Add frozen mango and cool mixture. Store chilled for service.
Step 3
Place empanada discs on a clean work surface. Combine grains, pork and cheese in a medium mixing bowl. Fill each dough disc with 2 ½ oz. of filling. Lightly brush outside dough circle with water. Fold over and seal with fingers or fork. Repeat process with remaining dough discs.
Step 4
Place empanadas on a parchment-lined sheet pan and refrigerate for at least one hour. Whisk together egg and water. Brush tops of empanadas with egg wash and bake in oven for 20-25 minutes or until golden brown and cooked through. Serve alongside mango chutney for dipping.
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