Tzimmes Empanadas

Filipino empanadas are usually a tasty mix of savory and sweet: root vegetables with raisins and chicken or beef. Tzimmes is a Jewish stew also made with root vegetables and various dried fruit—most traditionally, prunes. Here I take a little bit of both dishes and combine them to make something delicious to start off Rosh Hashanah dinner. This is also the perfect make ahead freezer appetizer; bake and let cool before freezing.

Ingredients

  • 1 medium onion, diced

  • 5 total cups of any combination of root vegetables, diced (i.e., potatoes and/or sweet potatoes and/or parsnips and/or carrots)

  • ½ cup dried prunes

  • 1 cup golden raisins

  • Frozen empanada dough, thawed

  • Kosher salt

  • Schmaltz

Preparation 

  1. Preheat oven to 350 degrees.

  2. In a deep pan on medium heat, sauté onions in schmaltz until caramelized.

  3. Add vegetables, prunes, and raisins to the pan and cook until vegetables are fork tender. Salt to taste. Remove from heat and let cool.

  4. Prepare the empanadas. Add about a heaping tablespoon of the filling to a one disc of the empanada dough. Fold over to a half moon and seal by crimping the edges with a fork.

  5. Place empanadas on a baking sheet and brush with schmaltz. 

  6. Bake for 15-20 minutes or until golden brown.

  7. Enjoy!

Abby