Every week I visit a little shop on Carrer Torrent de l'Olla to pick up my favorite items from different parts of Latin America. From hot sauces to sweet spreads, you can find rare items nostalgic of your childhood if you grew up in a LatinX community. It is also a great place to discover new items and flavors to spice up your meals or impress party guests.
Upon one of my visits to Manjares del Mundo, I spotted an array of sausages after heading to the little butcher towards the back of the store. I got a chance to select three types of sausages, a mix of chorizo, butifarra, and one other unknown that I chose at random. These mixes of Argentinean sausages will be the main filling for this recipe.
Now it is not unusual to find empanada skins in a local grocery store in Spain, but you will most likely find one generic brand. I find these special made empanada skins from Manjares are perfect for frying. A nice flaky and buttery texture that is crispy on the outside and soft within.
For this recipe, I am spicing these empanadas up using my own homemade hot sauce, Slow Burn, made with scorpion peppers from my garden. It is a simple recipe that takes less than 30 minutes to make and only five minutes to enjoy!
| Prep Time | Cook Time | Total Time |
| 15 MINUTES | 15 MINUTES | 30 MINUTES |
Ingredients:
6 sausages
6 mushrooms
1 onion
3 twigs of thyme
1-2 teaspoons of Slow Burn Hot Sauce
1 teaspoon of salt
1 tablespoon of oregano
1 teaspoon of paprika
1 teaspoon of Chinese five spice
1 tablespoon of garlic powder
1 tablespoon of olive oil
Empanada skins for frying
Instructions:
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Remove all the skins from the sausages and put into a bowl on the side.
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Chop the onion and mushrooms separately and place into individual bowls.
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Take a medium size pan or pot and heat on medium-high heat adding the olive oil and thyme.
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Once the oil starts to heat up, add the onions and mushrooms. Sautee until the onions are transparent.
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Add the flesh of the sausages and continue stirring with the mushroom and onion mixture. Add all the seasonings mixing and breaking apart the meat into little pieces. Cook for the next 10 to 15 minutes.
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Once all the meat is cooked, take the pan off the stove, and set aside to cool. In the meantime, prepare your empanada skins making sure they are at room temperature.
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Once the meat is cool enough, place less than a tablespoon full of meat in the center of the empanada skin. Wet your fingers and fold the skin over to close into a crescent shape pressing your fingers on the ends to seal them.
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Once you have sealed all your empanadas, in a large pan, place enough oil to fry on medium heat. Fry until empanadas are golden brown on each side.
*You have the option to oven bake your empanadas. Just coat them with egg wash for a glossy finish.
Once your empanadas are finished frying, set them to the side to cool and then serve to your guests or do like I did, spend your day eating them while catching up on Emily in Paris.
If you liked this recipe and want to propose a different filling, leave your comments below!
