Smoky Duck Confit Empanadas
A twist on traditional empanadas, filled with smoky duck confit.
Ingredients
- ●1 cup, shredded Smoked Duck ConfitStore-bought or homemade
- ●1 package (2 disks) Empanada DoughHomemade or store-bought
- ●1 medium, diced Onion
- ●2 cloves, minced Garlic
- ●1/4 cup, chopped Cilantro
- ●2 tablespoons Lime Juice
- ●to taste Salt
- ●to taste Black Pepper
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Roll out the empanada dough to a thickness of 1/8 inch (3 mm).
- 3
Cut out circles of dough using a cookie cutter or the rim of a glass.
- 4
In a bowl, mix together the smoked duck confit, onion, garlic, cilantro, lime juice, salt, and black pepper.
- 5
Place a tablespoon of the duck mixture in the center of each dough circle.
- 6
Brush the edges of the dough with a little water, then fold the dough over the filling to form a half-moon shape.
- 7
Press the edges to seal the empanada, then use a fork to crimp the edges.
- 8
Place the empanadas on a baking sheet lined with parchment paper.
- 9
Brush the tops of the empanadas with a little oil, then bake for 20-25 minutes, or until golden brown.
- 10
Serve warm, garnished with additional cilantro if desired.