Ingredients
Ingredients for 10 portions:
- 500 gr Ardo sweet potato puree
- 250 g Ardo roasted corn alla Mexicana
- 75 g grated cheddar
- Peru herb mix
Dough
- 400 g flour
- 100 ml water
- 4 egg yolks
- 10 g salt
- 100 g butter
Salsa
- 0.5 dl passata
- 250 g Ardo Mediterranea Brunoise
- 125 gr Ardo herb mix alla Mexicana
- 50 g sugar
- Salt
- Cumin
- Lemon juice
Allergens
Gluten
Egg
Milk
Preparation
Prepping
- Mix flour en salt
- Add water, egg yolks & melted butter
- Kneed till nice dough
- Let it rest in the fridge for at least 30’
- Heet up the sweet potato puree, add the roasted corn Mexicana and season with the Peru herbs.
- Let it cool down and mingle then the cheddar under the puree.
- Roll out the dough and cut round shapes, fill with the sweet potato filling, close well and fry or ovenbake the empanadas
- Bring all ingredients for the salsa to boil, let simmer for 5 minutes, season & serve with the empanadas
Ardo products used in this recipe
