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Collard Green Empanadas

  • Prep 20 min
  • Total 50 min
  • Ingredients 14
  • Servings 8
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Ingredients

For the filling

3
tablespoons oil
4
oz chopped ham
1
clove minced garlic
3
tablespoons onion chopped into small cubes
1/2
red pepper, diced
2
cups collard greens, stems removed, steamed, drained and finely chopped
Salt and pepper, to taste
2
tablespoons raisins
1
egg
1/2
cup Parmesan cheese

For assembly

1
package Pillsbury™ Refrigerated Pie Crust
1
egg yolk beaten with 1 tablespoon milk

To serve

Lemon cut into quarters, to taste
Chili sauce, to taste (optional)

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
225.0
% Daily Value
Total Fat
15.5g
24%
Saturated Fat
4.8g
24%
Cholesterol
62.0mg
21%
Sodium
418.9mg
18%
Total Carbohydrate
15.9g
5%
Dietary Fiber
0.6g
2%
Sugars
2.0g
Protein
6.3g
% Daily Value*:
Vitamin C
21.90%
22%
Calcium
10.10%
10%
Iron
3.40%
3%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Expert Tips

You can use pastry puff sheets for the empanadas.

Use bacon instead of ham.

You can make the empanadas bite-sized.

This filling can also be used to create a larger pastry. Just bake longer and serve in squares.

Directions

  • 1 For the filling: Heat the oil in a pan over medium heat and sauté the ham.
  • 2 Add the garlic, onion and pepper and cook until soft. Add the collard greens, salt and pepper to taste, and then the raisins. Remove from the heat and add the egg and cheese, and mix well. Cool the mixture at room temperature.
  • 3 To prepare: Preheat the oven at 350°F.
  • 4 Stretch the dough and cut out 4-inch circles. Add 2 or 3 tablespoons of the cooled mixture, seal the borders and, if you like, create a cute border. Or you can use a fork or use your fingertips. Place on a baking dish lined with wax paper or a silicone baking-sheet. Paint the empanadas in the milk and egg mixture.
  • 5 Bake for 30 minutes or until its nice and golden brown.
  • 6 To serve: Serve with lime and ají.

How many empanada fillings do you know? I love how many fillings we can use to prepare something as simple as these pastries, baked or fried. This time we will use a traditional recipe for chard, except we’ll use collard greens. They're so delicious! You won't even have to make the dough because you can use Pillsbury™ pie dough, you just need to prepare the filling, create the empanadas and bake them. Then just cut them in half and add a few drops of lime to the filling before eating. I added a bit of ají to make them even tastier. It's so simple!

Rate and Comment

Morena Cuadra Morena Cuadra
September 9, 2015

How many empanada fillings do you know? I love how many fillings we can use to prepare something as simple as these pastries, baked or fried. This time we will use a traditional recipe for chard, except we’ll use collard greens. They're so delicious! You won't even have to make the dough because you can use Pillsbury™ pie dough, you just need to prepare the filling, create the empanadas and bake them. Then just cut them in half and add a few drops of lime to the filling before eating. I added a bit of ají to make them even tastier. It's so simple!