Empanada Fillings that will BLOW YOUR MIND! | Party Empanadas
Want to become a legend because of the incredible food you served for your Big Game Party? You came to the right place. Today we present to you 2 fantastic, non-traditional empanadas to add to your party food arsenal!
Ingredients:
4 of your favorite flavored bratwursts (We use our homemade Hatch Green Chile Brats)
3 bottles of your favorite beer (We used Dos Equis Amber)
6 oz. Cream Cheese, softened Muenster cheese
Empanada wrappers (After tons of research, Goya brand is the best)
Note: Steps 1-7 can be done the day before to save time on the day of the party.
1. Set out a 6 oz package of cream cheese and allow to come to room temperature (about 2-3 hours)
2. Pre-heat smoker to 225F.
3. Place the cream cheese in a glass bowl and place it on the top shelf of the smoker. Smoke the cream cheese for 1 to 1 1/2 hours. It will be a light khaki color when done.
4. Place your bratwursts in a sauce pan and add enough beer to cover.
5. Set your stove to medium heat and bring the beer to a simmer.
6. Allow to simmer for about 20 minutes. Remove brats from the saucepan and discard the beer.
7. When the cream cheese is done, raise your smoker temperature to 400F. Place your brats on the grill and cook until the casing is crisped up.
8. If steps 1-7 are being performed the day before, package up the cream cheese and bratwursts up and place into refrigerator.
9. Slice the brats into 1/4 inch thick discs.
10. Add 1-2 T of the cream cheese to one side of the empanada wrapper. Be sure to leave room at the edge of the empanada wrapper to allow for sealing. Top with 4-5 brat discs. Top with a slice of muenster.
Note: you will have to cut the piece of munster to cover the cream cheese and brats, again leaving enough exposed empanada wrapper to allow for sealing.
11. Dampen the edges of the empanada wrapper with water then fold the wrapper over and seal. If you are skilled in the ways of empanada sealing, the “fold the corner over repeatedly” method will yield you a very sexy empanada. If you are less artistic, pressing the edges together with a folk will yield a slightly less sexy result.
12. Place the empanada in the deep fryer and fry until golden brown (4-5 minutes).
13. Remove from fryer and allow to cool for 10 minutes on a cooling rack. Serve and ENJOY!
Equipment used:
Yoder YS640S Smoker
DISCLOSURE: When we link to products and services, those links may be customized affiliate links. If you click on any of those affiliate links and make a purchase within a certain time frame, We’ll earn a small commission. The commission is paid by the retailers.
Here’s an example: If we link to our favorite vegetable peeler, and you click on that link and complete a purchase within the next 24 hours, we may receive a commission somewhere between 1 to 10 percent of your total order.
We are careful to link to products and retailers that we use ourselves and recommend. These affiliate programs use cookies to track visits for the purposes of assigning commission on these sales. Money earned keeps Galley of the Sun running and allows us to do what we love.
Thank you for your support.
SELECT AFFILIATE PROGRAM DETAILS: We are currently members of affiliate programs with Amazon and Dalstrong. We are eligible to earn from qualifying purchases.