Name: Pork & Green Chile Empanadas with Broccoli Rabe
Yield: Serves 4
Ingredients: Kosher salt and freshly ground pepper; 1 sheet frozen puff pastry (half of a 17.3-oz/490-g package), thawed; 1 bunch broccoli rabe, thick stems trimmed; 1 tablespoon ground cumin; All-purpose flour, for dusting; 1 large egg beaten with 1 tablespoon water; 2 cloves garlic, finely chopped; 3 tablespoons canned green chiles, drained then measured; 2 tablespoons olive oil; 1 lb (500 g) ground pork

Preparation info

Serves
4

Difficulty
Easy

Appears in

Sheet Pan

By Kate McMillan

Published 2017

About

This recipe calls for using half a box of puff pastry. But do yourself a favor and double the recipe, then freeze half of the unbaked empanadas for a future meal (they freeze beautifully). Just before baking, brush the frozen empanadas with the egg mixture and increase the baking time by 5 to 6 minutes.

Ingredients

1 bunch broccoli rabe, thick stems trimmed
2 tablespoons olive oil
Kosher salt and freshly groun

Main course

Method

Preheat the oven to 425°F (220°C). Line two sheet pans with parchment paper.
In a bowl, toss together the broccoli rabe and oil, and season with salt and pepper. Place the broccoli rabe in a single layer on one of the prepared pans and set aside.

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Pork & Green Chile Empanadas with Broccoli Rabe

Ingredients

Method

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