Remaking a Latin classic: Empanadas

Viva the empanada! This classic Latin dish can be filled with just about anything, as long as it's not too wet. Here, Food Network chef Daisy Martinez, host of "Viva Daisy!", makes two scrumptious fillings: blue cheese with caramelized onions and bacon shrimp. These fillings are so good that you might tempted to eat them alone.

Blue cheese and caramelized onion empanadas
Servings:

8 empanadas

Ingredients

    • 3 large yellow onions (about 3 pounds), cut in half through the core, then crosswise into 1/4-inch-wide slices
    • 2 tablespoons olive oil
    • 1 teaspoon sherry vinegar or cider vinegar
    • 2 ounces Valdeón cheese or Cabrales, or the blue cheese of your choice, crumbled (about 2/3 cup)
    • 2 tablespoons chopped fresh flat-leaf parsley
    • One 10-ounce package large (about 6-inch) empanada wrappers, defrosted if necessary
    • Kosher or fine sea salt and freshly ground pepper

Preparation

Baking Directions:

Tips:

Bacon-shrimp empanadas
Servings:

10 empanadas

Ingredients

    • 12 ounces slab bacon, skin removed (if any), bacon cut into 1/2-inch cubes
    • 1 tablespoon olive oil
    • 2 cloves garlic, finely chopped
    • 1 pound very small shrimp (about 100 per pound), peeled and deveined
    • 1 plum tomato, peeled, seeded (see page 38), and cut into 1/2-inch dice
    • Kosher or fine sea salt and freshly ground pepper
    • 2 scallions, trimmed and thinly sliced (about 1/4 cup)
    • Large pinch of crushed red pepper flakes
    • One 10-ounce package large (about 6-inch) empanada wrappers, defrosted if necessary

Preparation

Baking Directions:

Tips:

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