DuckFilledEmpanaditas

California Raisin and Duck-filled Peruvian Potato Empanaditas with California Golden Raisin Salsa (Aji Amarillo) and California Raisin Vinaigrette (Aji Rocoto)

Serve tasty duck-filled empanaditas with spicy sauces for a hit at any party.
  • Yields 30 empanaditas
  • Details

    • Serving Size: about 2 tablespoons salsa, 2 tablespoons sauce for each empanada

    INGREDIENTS

      Aji Amarillo Salsa (makes 3 1/2 cups)

      • 3/4 cup (4 ounces) California golden raisins
      • 1/2 cup (4 ounces) Peruvian Pisco*
      • 1/4 cup (2 ounces) aji amarillo chile purée
      • 1 yellow tomato (about 4 ounces); peeled, seeded and cut into 1/4-inch dice
      • 1/4 cup canned roasted red peppers; rinsed and cut into 1/4-inch dice
      • 1/4 cup green onions, sliced thin
      • 1/2 tablespoon huacatay* or fresh mint, chopped
      • 2 tablespoons fresh cilantro, chopped
      • 2 tablespoons mild olive oil
      • 1 tablespoon lime juice
      • Sea salt, to taste
      • 2 tablespoons agave nectar or honey
      • 1/2 cup (4 ounces) passion fruit purée*

      Aji Rocoto (makes 3 1/3 cups)

      • 2 tablespoons roasted garlic purée
      • 1 tablespoon aji rocoto chile purée
      • 2 cups California raisin juice concentrate* or molasses
      • 2 tablespoons grated orange zest
      • 1/2 cup canola oil
      • 2 tablespoons lime juice
      • Sea salt, to taste
      • 2 tablespoons agave nectar or honey
      • 4 tablespoons (2 ounces) frozen orange juice concentrate, thawed

      Raisin and Duck-filled Peruvian Potato Empanaditas

      • 1 1/4 pounds boneless, skinless duck breasts, ground
      • 3/4 teaspoon ground cumin
      • 3/4 teaspoon dried Mexican oregano leaves
      • 3/4 teaspoon garlic powder
      • 3/4 teaspoon onion powder
      • 2 tablespoons water
      • 2 tablespoons tomato paste
      • 6 tablespoons ripe olives, diced fine
      • 6 tablespoons California golden raisins
      • 6 tablespoons California natural raisins
      • 1 1/2 teaspoons aji amarillo chile purée
      • 3 3/4 pounds purple Peruvian potatoes; cooked, mashed and chilled
      • 30 discs, cut 4-inches in diameter from prepared or frozen empanada pastry*
      • Beaten egg; for wash
      • canola oil; for frying

      PROCEDURE

      Aji Amarillo

      Measure raisins into shallow bowl; warm Pisco to 140°F and pour over raisins. Cover with plastic wrap; allow to stand for 30 minutes until raisins are plumped.

      Meanwhile, combine chile and passion fruit purées, tomato, peppers, onions, huacatay and cilantro in another mixing bowl. Slowly whisk in olive oil. Drain raisins, discarding any remaining marinade, and fold into pepper mixture. Add lime juice, salt and agave nectar to taste. Serve at room temperature. Store unused portion in refrigerator.

      Aji Rocoto

      Measure garlic and chile purées, raisin juice concentrate and orange zest into blender container. With motor running on low speed, slowly add oil in a steady stream and process until emulsified. Stir in lime juice, salt, nectar and orange juice concentrate, to taste. Serve at room temperature. Store unused portion in refrigerator.

      Raisin and Duck-filled Peruvian Potato Empanaditas

      Heat a large skillet or straight-sided sautépan over medium heat. Add ground duck and seasonings; stir well and brown over medium heat. Then, stir in water and tomato paste; cook until liquid is all evaporated. Add olives, raisins and chile purée; mix well. Remove from heat; transfer to shallow pan and cool completely in refrigerator.

      To Assemble:
      Divide potatoes into 30 oval-shaped, 1/4-cup (2-ounce) portions and arrange on nonstick or Silpat-lined trays about 1 inch apart. Spoon duck mixture into pastry bag without tip and pipe about 1 tablespoon of filling into center of each portion of potato. Gently fold potato around filling and seal edges. Freeze until firm enough to handle easily.

      Arrange empanada dough discs onto sheet trays in single layer. Brush discs with beaten egg. Place one frozen filling portion on each disk. Wrap dough around, sealing edges tightly with a fork. Reserve in freezer until needed.

      To Serve:
      Heat oil in deep fryer to 350°F. Fry frozen empanaditas in small batches, until heated through and golden. Drain on paper towels, handling very gently. If necessary, empanaditas may be finished off in oven at 350°F for about 10 minutes or until hot clear through. Serve with Aji Amarillo and Aji Rocoto for dipping.

      Notes:

      1. Pisco is a grape brandy made from Muscat wine pomace and aged in paraffin-coated containers rather than oak to avoid absorption of flavors and color. If unavailable, substitute with same amount of equal parts brandy and dry sherry.
      2. Goya brand passion fruit purée and empanada pastry are preferred and are available at most Hispanic markets.
      3. Huacatay, sometimes called black mint, is an herb of the marigold family (genus Tagetes) with a pungent flavor. It is available from Chefs Garden (phone 800-289-4644) or substitute 2 parts spearmint plus 1 part fresh basil.
      4. Commercially prepared California raisin juice concentrate is available from foodservice and industrial suppliers.

      Nutrition Facts Per Serving

      Calories 360 (36% from fat); Total Fat 15g (sat 3g, mono 8g, poly 3g, trans 0g ); Cholesterol 15mg; Protein 5g; Carbohydrate 55g; (Dietary Fiber 2g; Sugars 38g; ); Iron 3mg; Sodium 65mg; Calcium 34mg; Potassium 402mg

      This recipe is found in the following categories:

      Comment on the Recipe

      Comments may be moderated. If you don't see your comment, please be patient. It may be posted soon. Do not post your comment a second time. Thank you.