Spicy Empanadas with Cilantro Cream
- 2 ¼ cup all-purpose flour
- 1 ½ teaspoon kosher salt
- 4 oz (1 stick) butter, cold
- 1 egg
- ⅓ cup ice water
- 1 tablespoon vinegar (light in flavor such as cider or champagne)
- 3 strips bacon, cut in ¼ inch pieces
- ½ cup onion, diced (about 1 small – medium onion)
- 1 red pepper, diced
- 2 teaspoons cumin
- ¼ teaspoon cayenne
- ½ teaspoon coriander
- 1 teaspoon chili powder
- 1 medium potato, cut in ½ inch cubes
- 1 medium shallot, finely diced
- 2 large garlic cloves, minced
- ½ cup green lentils
- 1 ¼ cups water
- ¼ cup cilantro stems
- 1 serrano (or jalapeno) finely diced
- salt
- ¼ cup cilantro
- ¼ cup sour cream
- 2 tablespoons olive oil
- 1 teaspoon Cholula
- 1 garlic clove
- salt
- Produce
- Cilantro, stems (1/4 cup)
- Coriander (12 1/2 teaspoon)
- Cumin (2 teaspoons)
- Green lentils (1/2 cup)
- Onion (1/2 cup)
- Potato, medium (1)
- Serrano (1)
- Shallot, medium (1)
- Meat
- Bacon (3 strips)
- Condiments
- Vinegar (1 tablespoon)
- Cooking & Baking
- All-purpose flour (2 1/4 cup)
- Cayenne (1/4 teaspoon)
- Chili powder (1 teaspoon)
- Garlic clove (1)
- Garlic cloves, large (2)
- Kosher salt (1 1/2 teaspoon)
- Olive oil (2 tablespoons)
- Red pepper (1)
- Salt (2)
- Drinks
- Ice water (1/3 cup)
- Water (1 1/4 cups)
- Dairy
- Butter (4 oz)
- Sour cream (1/4 cup)
- Refrigerated
- Egg (1)
- Other
- 1 teaspoon Cholula
Preparation
Read recipe preparation on notwithoutsalt.com
Social Stats
48.8Rating
1-100
1-100
8Tweets
36Facebook
Shares
Shares
1StumbleUpon
Views
Views
182PinterestPins
Recipe Stats
Published May 25, 2011 (1 year ago).
11 people saved this recipe.
