Cajun Empanadas

September 08, 2017

Learn how to make these buttery and flaky CAJUN EMPANADAS with crawfish and pancetta.

For the filling
½ lb diced pancetta
1 c diced yellow onion
½ c diced green bell pepper
½ cup diced celery
½ tsp paprika
¼ tsp garlic powder
¼ tsp dried oregano
¼ tsp dried thyme
¼ tsp freshly ground black pepper
1 tbsp all-purpose flour
¾ lb frozen cooked crawfish bodies, thawed and chopped
1 tbsp Tabanero hot sauce
2 tbsp heavy cream

For the dough
3 c all-purpose flour
2 tsp baking powder
1½ tsp kosher salt
½ c unsalted butter, cut into ½” pieces

For assembly
1 egg, beaten
Hot sauce, as needed, for dipping

Heat a large sauté pan over medium heat, add the pancetta and cook until the fat has rendered and the pancetta turns golden brown. Remove the pancetta to a bowl, leaving as much fat in the pan as possible...
See the full directions on my site

Nutritions

Calories
319

Sodium
379mg
15% DV

Fat
13g
20% DV

Protein
7g
14% DV

Carbs
38g
13% DV

Fiber
2g
8% DV

Lunch Baked