Fried Pancetta Empanadas
It is time to dive into these Fried Pancetta Empanadas. Fried them up, paired with Citrus Herb Chimichurri & we are ready to go!
Ingredients
Instructions
Preheat your fire to a high heat (around 400F) for direct cooking. Add a cast iron skillet to preheat 2 minutes before cooking.
Add into your skillet the diced pancetta. Let that cook for about 3 minutes until browned, caramelized and melting. Add to the pancetta the diced jalapeno, diced onion and minced garlic. Let that cook for another 2 minutes, then pull it off the fire and add the hot fillings into a bowl to cool for 3-4 minutes. Wipe out your cast iron skillet and set aside for later.
Add to your hot fillings bowl all the cold fillings. Mix thoroughly. Set out one empanada disc and place a spoonful of the filling at the center of one side of the disc. Carefully fold over the opposite side so that you have a half-moon shape. Using your fingers, gently press down the outside layer of the discs so that the empanada is sealed. Now, you can either additionally seal the empanada by pressing the edge of a fork down along the outside layer; or, you can fold the outside layer using a twisting technique. Repeat all this until all the empanadas are done. Once done, place in the fridge for 5 minutes to set.
In a bowl, mix all the ingredients for the Citrus Herb Chimchurri.
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