Empanadas of blood sausage with nectarine sauce

Empanadas of blood sausage with nectarine sauce

Servings: 8
Preparation Time: 1 hour and 30 minutes (including resting time)

Ingredients:
For the empanadas:

• 1 package of empanada dough
• 300 g blood sausage (prieta)
• 1 small onion, finely chopped
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 egg, beaten (for brushing)
• Salt and pepper to taste
• 1 teaspoon cumin (optional)
• 1 teaspoon sweet paprika (optional)

For the nectarine sauce:

• 4 nectarines, pitted and diced
• 2 tablespoons sugar (adjust to taste)
• 1/4 cup balsamic vinegar
• 1/4 cup water
• 1/2 teaspoon fresh ginger, grated (optional)
• 1 sprig fresh rosemary (optional)
• Salt to taste

Instructions:
For the empanadas:

1. Preheat the oven to 200°C (400°F).
2. Heat olive oil in a large skillet over medium heat.
3. Add the onion, red bell pepper, and garlic. Cook until softened and fragrant, about 5 minutes.
4. Crumble the blood sausage into the skillet and cook, stirring, until well browned and cooked through, about 10 minutes. Season with salt, pepper, cumin, and sweet paprika if using.
5. Allow the mixture to cool slightly before assembling the empanadas.
6. On a lightly floured surface, roll out the empanada dough.
7. Place a tablespoon of the blood sausage mixture in the center of each dough round.
8. Fold the dough in half and seal the edges by pressing with a fork or crimping with your fingers.
9. Place the empanadas on a baking sheet lined with parchment paper and brush with the beaten egg.
10. Bake for 20-25 minutes, or until the empanadas are golden and crispy.

For the nectarine sauce:

1. In a medium saucepan, combine the nectarines, sugar, balsamic vinegar, and water.
2. Cook over medium heat, stirring occasionally, until the nectarines soften and the sauce thickens, about 15-20 minutes.
3. If desired, add grated ginger and the rosemary sprig for extra flavor. Remove the rosemary before serving.
4. Adjust the taste with additional salt or sugar if necessary. Let the sauce cool slightly.

To serve:
Serve the empanadas warm, accompanied by the nectarine sauce. The sauce can be used as a dip or drizzled over the empanadas.