We really do not go out to eat often. There was a time when we did, but now with a child, a mortgage, tuition…well there are just more important things to spend money on! When we do go out to eat we like to go somewhere GOOD. A local restaurant serves food made from local ingredients, and we love going there. Not only is it delicious and a fun night out, but we also like supporting local businesses.
As food nerds, we like to try to figure out how they make things and try to recreate them at home. One thing we did that with recently was the Cajun empanadas. It was one of those meals that just made you go “mmmmm” with your first bite. They were made of puff pastry filled with smoked boudin, and you dipped it in buffalo queso. I never would have thought to combine those things but oh my, was it amazing! We bought two different boudins from Guillory’s, the regular smoked and jalapeno smoked. The regular smoked were just kind of plain tasting, but the jalapeno ones were just right, without being too spicy. These would be fantastic if you made them smaller as an appetizer I think. Here is what we created:
1 pkg. frozen puff pastry, thawed
1 lb. GOOD smoked boudin (the best locally is the jalapeno smoked boudin at Guillory’s in Pineville), removed from casing
queso for dipping
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.