Ingredients: |
Ingredients: 12 teal breasts (or 8 Mallard breasts)
4 Tbsp., plus 2 Tbsp., olive oil
2 Tbsp. unsalted butter
2 medium yellow onions, finely diced
2 tsp. sugar
2 8-oz. packages of soft goat cheese
Puff pastry sheets
1 cup hoisin sauce*
1/4 cup sweet chili sauce*
1/8 cup soy sauce
Salt and pepper to taste
*Available in the Asian section of most grocery stores
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Directions: |
Directions:(1) Heat 4 Tbsp. olive oil and the butter in a large sauté pan, add the onions. Season with sugar and a pinch of salt and pepper. Cook, storing frequently, until the onions caramelize, about 25 minutes. Transfer the onions to a mixing bowl to cool at room temperature. Add the cheese but don't mix just yet.
(2) Add 2 Tbsp. olive oil to the same pan, raise the heat to high. Working in batches, sear the breasts, about 3 to 4 min. per side. Transfer the breasts to a cutting board. Thinly slice the breasts across the grain, then run the knife through them for a nice mince. Add the meat to the onions and cheese, mix all together with your hands. Add salt and pepper to taste.
(3) Flour your countertop. Take one sheet of puff pastry from the freezer and cut rounds with a 3-in. cookie cutter. Holding a round in one hand, place a spoonful of the filling in the center, fold over, pinch the seam shut, then crimp it with a fork. Stick each batch in the freezer before moving on to a new sheet of pastry.
(4) No need to thaw the empanadas before cooking. Just drop six at a time into a 360-degree fryer or dutch oven with fresh peanut oil. They take about 7 to 9 min. for everything to be oozy and gooey inside. Whisk together the hoisin sauce, chili sauce, and soy sauce for a killer dip. |
This recipe for Teal Empanadas is from