For me, dinner isn't over until I've had something sweet. Dessert is not an option, but a requirement. Combine that desire with a super-easy recipe and I'm a happy man! If you're human (and not allergic to any of the ingredients), you're going to like these!
This recipe was created by Omni Hotels & Resorts in conjunction with Wines of Chile’s partner chef for Omni’s annual “Flavors of the World” culinary series. This year’s theme is ¡Destinación Chile! and throughout December 31, 2015 guests will be able to taste authentic Chilean cuisine and wine at Omni properties throughout the US.
“Inspired by my Cuban-Dominican grandmother, Livia, I’ve been making empanadas for years. She makes hers with a ground beef mixture, known as picadillo, and then fries the little babies up in oil. To lighten up her recipe, remix these by filling them with citrus-braised pork (a nod to the Cubano sandwich) and bake them. You still get a flaky, delicious crust, but you don’t get all the grease and heaviness that comes with frying.” — Angie Martinez, co-author of Healthy Latin Eating, Our Favorite Family Recipes Remixed
You really can’t go wrong with stuffing fresh, fall pumpkin into a crisped pastry shell, which is probably why people in the Southwest are likely to serve pumpkin empanadas at their Thanksgiving feast.
Turn extra pizza dough into something more south-of-the-border. Baking (instead of frying) cuts calories and fat — and doesn't take too much extra time. This flaky and flavorful treat spends only 10 minutes in the oven.