The perfect sweet and savoury filling for your empanadas.
2 tbsp vegetable oil
1⁄2 cup finely diced onion
1 tbsp Cinco Pepper Blend
2 tsp Louisiana Hot & Spicy Dip Mix
2 tbsp tomato paste
3 cups diced sweet potato
2 tbsp chopped raisins
3 tbsp finely chopped green olives (pitted or stuffed)
1 cup water
- Heat oil in frying pan. Stir in onion, Cinco Pepper Blend and Louisiana Hot & Spicy Dip Mix. Cook until onions are softened.
- Stir in remaining ingredients. Cover and simmer for 10 minutes. Using a fork, coarsely mash mixture.
- Cool to room temperature before filling empanada dough.