Main dishes · CRESPO KITCHEN

Beef and Mango Empanadas

Golden pastry encloses beef, mango and olives, with mango chimichurri alongside.

70 min approx.16 servingsFresh mango

Dish photograph: Beef and Mango Empanadas. National Mango Board · National Mango Board — permission for industry use. Original. Photography credits.

Ingredients

2 Tbsp Olive Oil
2 Cloves Garlic
2 Tbsp Tomato Paste
½ Tsp Cinnamon
1 (14.5 oz) Can Diced Tomatoes
½ Cup Shredded Monterey Jack Cheese
2 Packages Store Bought Pie Dough, Such as Pillbury Ready Roll Pie Crust
1 Tbsp Water
1 Small Onion
¾ lb Ground Beef
½ Tsp Cumin
¼ Tsp Cayenne
¼ Cup Pimento Stuffed Green Olives
2 Large Mangos (About 2 lbs)
1 Egg
1 Cup Fresh Flat-Leaf Parsley
½ Large Mango
3 Tbsp Extra Virgin Olive Oil
Salt and Pepper
¼ Cup Fresh Cilantro
3 Tbsp Red Wine Vinegar
1 Clove Garlic

Method

Heat the oven to 450°F. Chop onion and garlic. Soften onion in the 2 tablespoons oil for about 6 minutes, then add garlic for 30 seconds. Add beef and cook to 160°F.
Stir in tomato paste, cumin, cinnamon, cayenne and canned tomatoes. Simmer about 10 minutes to thicken, then remove from heat and fold in olives, cheese and the 2 diced mangos.
Quarter each pastry round. Add about ¼ cup filling to each piece, fold and seal. Brush with egg beaten with water and prick the tops with a fork.
Bake until golden; the source suggests about 40 minutes, so watch the pastry as it cooks.
Process parsley, the remaining half-mango, extra-virgin oil, cilantro, vinegar and the final garlic clove into chimichurri. Season to taste and serve alongside.

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Research sources

Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:

mango.org

Recipe credit: National Mango Board