If you’re looking for a great appetizer that is sure to leave your friends and family speechless, then you should definitely check out this recipe for Boudin Empanadas. Buttery flaky puff pastry filled with spicy and savory boudin and baked to a golden perfection. Can it get any better? Not really! This recipe calls for a dipping sauce of queso, but another option is to forego the queso and instead add some pepper jack cheese to the stuffing mixture and let it melt into the Boudin Empanadas.
You could also serve these with a Creole aioli if you’re not a big queso fan. Either way, these Cajun boudin pies will have you doing the Zydeco two-step and finding your way to eat every last one!
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Boudin Empanadas
Course: AppetizersCuisine: CajunDifficulty: Easy4
servings30
minutes40
minutesIngredients
1 pkg 1 frozen puff pastry, thawed
1 lb 1 smoked boudin, casing removed
1 1 egg
queso, for dipping
Directions
- Preheat oven to temperature recommended on the puff pastry box. On a floured surface, roll the thawed pastry out to thin it out. Using a bowl, cut out round shapes, whatever size you want. Fill halfway with boudin, then fold one half over the other and seal. You may need to rub a little water on the dough to make it seal properly. Take a fork and crimp the edges. Place on a baking sheet and repeat with the remaining ingredients. Before baking, whisk egg and a little water together and lightly brush on top of each empanada. Bake until golden brown and flaky. Serve warm with warmed queso to dip it in.
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