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Mini Empanadas with a Trio of Dipping Sauces


PRODUCTS USED IN RECIPE

8" Pressed Mazina
Mini Empanadas with a Trio of Dipping Sauces

Scale Your Recipe

Original Recipe Serves 12
Prep Time 30 min
Cooking Time 45 min

INGREDIENTS

12 each  8" Pressed Mazina™ Tortillas (08043) , cut into (3) 4” rounds using ring cutter  
2 1/4 cups  Chicken Mezcal and Lime Chicken, see related recipe  
3/4 cup Chihuahua cheese, shredded   
Approx. ¼ cup Egg white, beaten 
3 cups  Chimichurri Sauce  
3 cups  Aji Amarillo sauce 
3 cups  Salsa rosado 

DIRECTIONS

1.) Using a 4" round pastry cutter, cut each Mazina® Tortilla into 3 rounds.

2.) To create one empanada place 1 tbsp. of Mezcal and Lime Chicken and 1 tsp. cheese in the center of a mini round tortilla. Brush the inside edges of the tortilla with egg white and press into a half moon shape. Crimp to keep shape if needed.

3.) Deep fry at 350°F for approx. 2 min. until golden and reads an internal temperature of 165°F.

4.) Serve 3 per order with a ¼ cup ramekin of each sauce on the side for dipping.

Recipe Using Same Product(s)

RELATED RECIPE

Mezcal and Lime Chicken

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