Cajun Empanadas Recipe | Pockets of Happiness

andouille sausage

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage reduces fat while maintaining flavor.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories without sacrificing taste.

Melt 1/2 stick of butter in a Lodge 13-inch cast iron skillet over medium heat.

Add sliced tosso ham to the skillet and brown for 3-5 minutes on one side, then stir and brown for another 3 minutes.

Remove the browned tosso ham from the skillet using a slotted spoon, leaving the juices behind.

Add andouille sausage to the skillet and brown for 3 minutes on one side, then stir and brown for another 3 minutes before removing from the skillet.

Add the diced onion, bell pepper, and celery (the trinity) to the skillet with a pinch of salt and pepper, and a good amount of Cajun seasoning. Sauté for about 10 minutes.

Add minced garlic to the trinity and sauté for an additional minute until aromatic.

Add 2 blocks of smoked cream cheese to the skillet and mix with the trinity and garlic.

Return the browned meats and any drippings back to the skillet and mix everything together. Turn off the heat and let it cool slightly.

Take an empanada wrapper and place about 1/4 cup of filling in the center.

Moisten the edges of the empanada wrapper with water, fold it over, and press down to seal.

Use a fork to crimp the edges of the empanada for sealing and aesthetic purposes.

Set up an assembly line to make the remaining empanadas.

Fry the empanadas until golden brown and crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens