Finocchiona Empanadas with Mojo Verde
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Finocchiona Empanadas with Mojo Verde


Finocchiona Empanadas with Mojo Verde


For Empanada Dough:
2 cups All Purpose Flour
½ tsp. Baking Powder
3 Tbsp. Sugar
¾ cup Unsalted Butter (cut into small cubes)
½ cup Heavy Cream

For Empanada Filling:
1 cup Columbus Finocchiona Salame (diced to same size as corn)
1 cup Corn (roasted and shucked)
1 cup Oaxaca Cheese (grated)
1 cup Pasilla Peppers (roasted, peeled and diced)
1 Tbsp. Ground Cumin
1 Tbsp. Ground Coriander
½ cup Fresh Cilantro (chopped)
Zest of 2 Limes
1 Egg (for wash)

For Mojo Verde Sauce:
1 bunch Cilantro
1 Jalapeño (roasted)
Zest and Juice of 2 Limes
1 Tbsp. Ground Cumin
½ cup Olive Oil
Salt and Pepper to taste



For Empanada Dough:
Whisk flour, baking powder, sugar and salt in a bowl. Using a pastry cutter, cut the butter into the flour until it resembles coarse meal. Add the cream and mix until just combined.

Turn out onto a very lightly floured work surface and knead for a couple of minutes. Flatten into a disc, wrap and chill for at least 30 minutes.

Roll out dough until ⅛” thick and cut out with a round cookie cutter to desired size. The scraps can be re-rolled. This dough is very pliable and the finished results are surprisingly flaky.

Empanada Filling and Assembly:
Mix together all empanada filling ingredients. Brush each dough rounds with egg wash. Fill each with filling while leaving enough room to seal the empanadas together.

Press the sides of the dough together to create half moon shaped empanadas and seal with a fork.

Fry empanadas in a 320° F fryer until golden brown.

For Mojo Verde Sauce:
Blend all Mojo Verde sauce ingredients together in a blender and serve with empanadas.

Makes 10 empanadas

Recipe Credit:
Many thanks to Rebecca Jean Catering for this delicious recipe!