Skip to Content
Ver en Español
Menu

Collard Green Empanadas

  • Save Recipe
  • Prep 20 min
  • Total 50 min
  • Ingredients 14
  • Servings 8
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to make?
  • Save
  • Share
  • Keep Screen On
How many empanada fillings do you know? I love how many fillings we can use to prepare something as simple as these pastries, baked or fried. This time we will use a traditional recipe for chard, except we’ll use collard greens. They're so delicious! You won't even have to make the dough because you can use Pillsbury™ Pie Crusts; you just need to prepare the filling, create the empanadas and bake them. Then just cut them in half and add a few drops of lime to the filling before eating. I added a bit of ají to make them even tastier. It's so simple!
by Morena Cuadra
Updated May 4, 2021
  • Save
  • Share
  • Keep Screen On

Ingredients

For the filling

  • 3 tablespoons oil
  • 4 oz chopped ham
  • 1 clove minced garlic
  • 3 tablespoons onion chopped into small cubes
  • 1/2 red pepper, diced
  • 2 cups collard greens, stems removed, steamed, drained and finely chopped
  • Salt and pepper, to taste
  • 2 tablespoons raisins
  • 1 egg
  • 1/2 cup Parmesan cheese

For assembly

  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
  • 1 egg yolk beaten with 1 tablespoon milk

To serve

  • Lemon cut into quarters, to taste
  • Chili sauce, to taste (optional)

Directions

  •  
    1
    For the filling: Heat the oil in a pan over medium heat and sauté the ham.
  •  
    2
    Add the garlic, onion and pepper and cook until soft. Add the collard greens, salt and pepper to taste, and then the raisins. Remove from the heat and add the egg and cheese, and mix well. Cool the mixture at room temperature.
  •  
    3
    To prepare: Preheat the oven at 350°F.
  •  
    4
    Stretch the dough and cut out 4-inch circles. Add 2 or 3 tablespoons of the cooled mixture, seal the borders and, if you like, create a cute border. Or you can use a fork or use your fingertips. Place on a baking dish lined with cooking parchment paper or a silicone baking-sheet. Paint the empanadas in the milk and egg mixture.
  •  
    5
    Bake for 30 minutes or until its nice and golden brown.
  •  
    6
    To serve: Serve with lime and ají.

Expert Tips

  • tip 1
    You can use pastry puff sheets for the empanadas.
  • tip 2
    Use bacon instead of ham.
  • tip 3
    You can make the empanadas bite-sized.
  • tip 4
    This filling can also be used to create a larger pastry. Just bake longer and serve in squares.

Nutrition Information

No nutrition information available for this recipe
© 2024 ®/TM General Mills All Rights Reserved