1 Package Pure Farmland Simply Seasoned Protein Starters
3 oranges (juiced)
2 limes (juiced)
7 cloves of garlic
1 ½ tbsp cumin
½ tsp salt (or to taste)
½ tsp black pepper
INGREDIENTS FOR SOFRITO
1 orange or red pepper
3 cloves of garlic
1/2 cup cilantro
¼ tsp salt and pepper
INGREDIENTS FOR EMPANADA DOUGH
4 ½ cup flour
3 tsp salt
1 cup of butter (2 sticks- chilled)
2/3 cup of water
2 tbsp white vinegar
2 large eggs
DIRECTIONS FOR EMPANADA DOUGH
Sift flour and salt into a bowl
Cut chilled butter into cubes. Add to flour.
Crumble together flour mix and butter until well combined (little lumps are normal)
Whisk together egg, vinegar and water in a separate bowl.
Add wet ingredients to butter flour mixture, using your fingers or a fork to combine.
Knead the dough (push with your palms and then fold in half) four times
Break dough into two balls and wrap each in plastic wrap
Refrigerate dough for at least 30 minutes to chill (will be easier to roll out, but if you are in a rush, you can use dough right away).
DIRECTIONS FOR SOFRITO
Combine all ingredients in a food processor.
Pulse a few times for a rough chop until pepper and cilantro is chopped up, but not a paste.
Add sofrito to cooked protein starters, mixing in a ½ cup of the reduced mojo sauce juices too.
Allow protein starter to sit and soak up all the new flavors for at least 30 minutes
MAKING YOUR MOJO EMPANADAS
Preheat your oven to 400F degrees
Break dough into even sized balls (about 3 tbsps in size)
On a flour surface, roll your dough balls into circles (about 5 inches in diameter) using a rolling pin. Rounds will be uneven, which is OK.
Separate each flat empanada with parchment paper if you want to make all discs at once.
Add the protein starter mixture on one half of each empanada (leaving a bit of lip on the edge)
Whisk an egg white to use as “glue” on the lip of each empanada (basically, grab a pastry brush or use your finger to dip into the egg white and run along the inside edge of the empanada wrapper.)
Fold empanada wrapper in half, pressing the two sides together.
Curl the edge to seal (or you can use a fork to pinch it shut)
Whisk an egg yolk with 2 tsp of water to create an egg wash
Brush top of empanada with egg wash
Bake for 20 minutes or until tops are golden brown
Serve warm with mojito sauce (or chimichurri!)
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