Cajun Empanadas Recipe | Pockets of Happiness
We absolutely LOVE empanadas. Those little pockets of happiness bring warmth to our souls every time. We also have a love for Cajun food, so this is a food marriage made in Heaven!
Things to know:
What are the ingredients of empanada?
Empanada ingredients vary widely but generally include a simple dough (flour, fat, water, salt) and a savory or sweet filling, often featuring ground meat (beef, pork, chicken), vegetables (onion, peppers, potatoes, peas), spices (cumin, paprika, garlic, oregano), and sometimes additions like olives, raisins, or cheese, with regional twists making them unique…like a Cajun empanada…
What is the most popular empanada filling?
Popular fillings include ground beef, ham and cheese, potato, eggs and bacon, chicken, tuna, and vegetable. You could even make dessert empanadas with apple pie filling, sprinkled with cinnamon and sugar on the outside.
What are the common mistakes when making empanadas?
Common empanada mistakes include using warm ingredients for dough, not resting it, rolling it too thin, overfilling, using a wet or hot filling, and failing to seal edges properly, all leading to soggy, burst, or tough pastries; the key is cold dough, dry/cool filling, and a tight seal for flaky, perfect pockets.
What is tasso ham made of?
Tasso ham is made from the pork shoulder (butt), not the hind leg, which is heavily seasoned with a spicy Cajun blend (cayenne, paprika, garlic, thyme, etc.), cured with salt/sugar, and then smoked, resulting in a lean, intensely flavored, salty meat used primarily as a flavoring agent in dishes like gumbo, beans, and rice.
What does tasso ham taste like?
Tasso ham tastes intensely spicy, smoky, and salty, with a bold, savory pork flavor, due to heavy seasoning with Cajun spices (like cayenne, pepper, garlic) and hot smoking. It’s firm but tender, meant to be used as a powerful seasoning meat in dishes like gumbo, jambalaya, or beans, rather than eaten alone in large quantities.
Ingredients:
1 sweet onion, diced
6 stalks of celery, diced
1 red bell pepper, diced
1 lb. smoked sausage (we used Andouille)
1 lb diced Tasso ham
2 T butter
1 t salt
1 t pepper
1 T Cajun seasoning (we used Cattleman’s Grill Cajun Fusion)
2 T minced garlic
1 block of smoked cream cheese (see the note below)
Empanada wrappers (we love Goya brand)
1. In a large skillet over medium heat, melt the butter.
2. Add the Tasso ham and cook for 5-7 minutes to crisp it up.
3. Remove the Tasso with a slotted spoon from the skillet and set aside, leaving the rendered fat behind.
4. Add the sausage and cook for 5-7 minutes to crisp it up.
5. Remove the sausage with a slotted spoon from the skillet and set aside, leaving the rendered fat behind.
6. Add the Trinity (onions, peppers, celery), a pinch of salt and pepper and the Cajun seasoning and cook for about 10 minutes until the veggie soften and the onions begin to turn translucent. Add the garlic during the last minute of cooking.
7. Add the cream cheese and stir until fully incorporated.
8. Return the sausage and ham (along with any drippings) to the skillet and stir to mix.
9. Remove the skillet from the heat and slow to cool.
10. Place about a 1/4 cup of the filling onto an empanada wrapper, moisten the edges of the wrapper with water to assist in sealing, then seal.
11. Fire up your deep fryer to 375F.
12. Add 3 empanadas at a time and fry for 5-6 minutes, until the wrapper is golden brown.
13. Remove the empanadas and allow to cool on a wire rack.
14. Serve and ENJOY!
NOTE: To make the smoked cream cheese, fire up your smoker to 180F and fire up a smoking tube. Place a block of cream cheese on a wire rack. Add the cream cheese to the smoker and leave it there for 1 hour. Remove the cream cheese from the smoker, place in a ziplock bag and chuck it into the fridge until ready to use.
Equipment used:
Lodge 13.25” Cast Iron Skillet
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