Empanada sauce | RecipeTin Eats

That is an empanada sauce created particularly for serving with the home made empanadas I shared as we speak. Loosely based mostly on a conventional Colombian sauce known as hogao, it has a wickedly good smokey flavour from char-roasting tomatoes within the oven. Use leftovers as a dip!

I’m a agency believer than empanadas needs to be so nice, you wish to seize them straight out of the oven and eat them plain. Make the beef empanadas – and you’ll! Sizzling and crispy on the surface, juicy and flavourful on the within, it’s all the things an empanada needs to be!

But it surely is good to have one thing moist to dip empanadas into as a result of the truth is that there’s solely so juicy you can also make the empanada filling with out compromising the crispiness of the bottom. Empanadas usually are not like, say, Aussie meat pies which have molten gravy fillings.

Whereas the beef empanada recipe consists of varied easy sauce choices, this empanada sauce was created particularly and is by far the very best!

Substances in empanada sauce

This empanada sauce relies on a conventional Colombian sauce known as hogao and is made with tomato that’s roasted till charred for stunning smoky flavour.

• Tomatoes – 2 medium ones, about 125g/4oz every.

• Garlic cloves – Peel the pores and skin off however hold them entire.

• Spices – cumin for flavour and cayenne pepper for a heat buzz.

• Sugar – only a tiny quantity, to stability the flavour

• Lime juice – for freshness/bitter. Substitute with lemon or a vinegar (it’s solely a small quantity so substitutions are versatile)

• Inexperienced onion – for a little bit of freshness and good bits of inexperienced within the sauce

Methods to make Empanada sauce

Two easy steps:

1. Roast the tomato and garlic till you get good charred edges which provides the sauce its particular smokey flavour; then

2. Blitz!

Serve with recent, home made empanadas.

Weep with pleasure.

No recipe video for this one as a result of it’s an additional recipe for the beef empanadas and comparatively straight ahead. Although I can by no means resist if there’s demand, so depart your request under in case you’d like a recipe video! – Nagi x

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Empanada dipping sauce

Writer: Nagi

Sauce

South American

This can be a dipping sauce to accompany the beef empanadas that I revealed as we speak, although it may be used for any sort of empanadas – or used as a dip for corn chips, veggie sticks and so on! Loosely based mostly on a conventional Colombian sauce known as hogao. Makes sufficient for 1 batch beef empanadas.

Directions

• Preheat the oven to 220°C/425°F (200°C fan).

• Roast tomato 20 min – Toss the tomatoes and garlic with the olive oil in a bowl. Place the tomatoes on the tray, lower facet up, then roast for 20 minutes.

• Roast garlic 15 min – Add garlic to the tray and roast for one more quarter-hour till the sides of the tomato are browned. Take away from oven and funky on tray.

• Blitz – Switch to a container that simply matches the pinnacle of a stick blender. Add all remaining elements besides the inexperienced onion. Blitz till clean – about 5 seconds. Add the inexperienced onion and blitz till it is finely chopped.

• Serve with empanadas – or corn chips, vegetable sticks, bread!

Recipe Notes:

Leftovers will hold for five days within the fridge. or freezer for 3 months.
Vitamin for entire batch.

Vitamin Info:

Energy: 182cal (9%)Carbohydrates: 13g (4%)Protein: 3g (6%)Fats: 15g (23%)Saturated Fats: 2g (13%)Polyunsaturated Fats: 2gMonounsaturated Fats: 10gSodium: 596mg (26%)Potassium: 621mg (18%)Fiber: 3g (13%)Sugar: 7g (8%)Vitamin A: 2057IU (41%)Vitamin C: 38mg (46%)Calcium: 39mg (4%)Iron: 1mg (6%)

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Lifetime of Dozer

He doesn’t realise this sauce comes with beefy empanadas. You snooze, you lose Dozer!