2 c. flour
¼ t. salt
8 oz cream cheese
1 c. butter
1/3 c. grated Parmesan Cheese
1 T Suan’s® Scotch Bonnet Flavor Sauce
Fresh herbs, if desired
Mix flour, salt and cheese well. Cut in butter and cream cheese. Add chopped herbs, if desired. Divide into 4 equal balls. Wrap in waxed paper and chill 2 hours or overnight.
1 lb. ground sirloin
1 medium onion, diced
2 cloves garlic, minced
½ c. Suan’s® Scotch Bonnet Sweet Tomato Jam
1 to 2 T. Dijon mustard
1 T. Suan’s® Scotch Bonnet Flavor Sauce
Brown meat and onions. Add garlic at end of cooking. Add Suan’s® Scotch Bonnet Sweet Tomato Jam and mustard. Simmer for 10 minutes. Adjust flavoring to taste.
While meat simmers, roll out dough. Cut into desired rounds (small for cocktail size, larger for entree size.) Place small amount of meat mixture in the middle of crust, fold over and press edges with fork to seal. Bake on ungreased pan for 20 to 25 minutes in 350-degree oven.
Tasteful tip: These freeze very well and are great to have on hand for entertaining, a quick snack or meal! After assembling empanadas, layer in resealable plastic bag (use wax paper to separate layers) and freeze for later use. Can be thawed and baked or baked from frozen state.
Also try this recipe for Suan’s® Mango Chicken Empanadas.