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This Cajun Empanada Recipe Proves Homemade Is Better

Since the beginning of time, Spanish empanadas have been synonymous with Latin cuisine. These small, stuffed meat pastries are perfect for snacking, and best of all, this timeless cajun empanada recipe can be modified to fit your culinary preferences.

Continuing with more recipes from the Tabasutra cooking seriesthe Tabañero Hot Sauce X FOODBEAST cookbook – we instituted the help of well-known foodie Instagrammer and blogger, Kylie Mazon.

With more than 57K followers on her Cooking With Cocktail Rings Instagram page, Kylie brought a Cajun flare to her empanada recipe, and it looks and tastes amazing.  

empanada recipe

These buttery, crumbly little meat pies are filled with Cajun-seasoned crawfish, diced pancetta, green bell peppers, and, of course, Tabañero Hot Sauce. Still, it wouldn’t be Tabasutra without an exotic bottle grip, and Kylie’s grip may be the most majestic of all.  

The Reverse Unicorn requires precision, class, and finesse, and should really only appear in mythology. However, Kylie showed us that unicorns definitely still exist.

While the Reverse Unicorn Tabasutra bottle grip may be difficult to master, Kylie’s Cajun empanada recipe is super simple and will come in handy during your next soiree. Here’s the recipe, enjoy!    


For the filling

½ lb diced pancetta

1 c diced yellow onion

½ c diced green bell pepper

½ cup diced celery

½ tsp paprika

¼ tsp garlic powder

¼ tsp dried oregano

¼ tsp dried thyme

¼ tsp freshly ground black pepper

1 tbsp all-purpose flour

¾ lb frozen cooked crawfish bodies, thawed and chopped

1 tbsp Tabañero hot sauce

2 tbsp heavy cream

For the dough

3 c all-purpose flour

2 tsp baking powder

1½ tsp kosher salt

½ c unsalted butter, cut into ½” pieces

For assembly

1 egg, beaten

Hot sauce, as needed, for dipping

Step 1

Heat a large sauté pan over medium heat, add the pancetta and cook until the fat has rendered and the pancetta turns golden brown. Remove the pancetta to a bowl, leaving as much fat in the pan as possible and return to heat. Add the onion, pepper and celery and sauté, stirring occasionally until the onion is translucent, about 6 minutes. Add the paprika, garlic powder, oregano, thyme, and flour, cooking for an additional 30 seconds.

Step 2

Add the crawfish and cooked pancetta, stirring to combine. Let cook for 2 minutes, stirring occasionally then stir in hot sauce and cream.

Step 3

In a bowl, combine the flour, baking soda and salt. Cut in the butter using your hands so the mixture is crumbly. Add just enough cold water until the dough comes together – about 1 cup.

Step 4

Divide dough into 2-inch balls and roll out each piece into a 4 ½-inch circle. Lay on a lightly-floured baking sheet.

Step 5

Heat oven to 375º. Working one at a time, moisten the outer edge of round dough with water, then put about 2 tablespoons of filling in the middle. Wrap the dough around the filling to form an empanada, pressing the edges together. Fold the edges back and finish by pinching little pleats.

Step 6

Place empanadas on a baking sheet lined with parchment paper and brush with egg. Bake until golden brown, about 25 minutes.

Photos by Peter Pham

Created in partnership with Tabañero Hot Sauce

FOODBEAST Hit-Or-Miss Humor News Now Trending

Mother Admits To Using Breast Milk In School’s Bake Sale Brownies

I think this time around, there might be reason to cry over spilled milk, because feeding breast milk to people other than your baby could potentially be hazardous, and putting them in brownies without telling anyone is downright foolish.

An anonymous mom looking for baking advice on Facebook, posted that she “didn’t have time to run to the store,” and felt that using her own breast milk would the a perfect substitute for her child’s bake sale brownies.

The post went viral and comments came flooding in on this mom’s lack of judgement—some were jokes, but some were justifiably irate by the situation.

My favorite:

They say breast milk has a lot of redeeming vitamins and nutrients, right? While that may be true, it is technically not safe to consume breast milk that has not been properly screened. The FDA warns that unscreened breast milk puts individuals at risk for exposure to infectious diseases, and chemical contaminants.

Anytime we eat anything labeled as “homemade,” we run the risk of being exposed to these dangers, so it might be a good idea to ask questions about what’s being used to make those delicious brownies you bought at the farmer’s market.


TV Chef Sandra Lee Just Revealed She Has Breast Cancer


Sandra Lee is probably best known for her television series Semi-Homemade Cooking with Sandra Lee. During a recent photo shoot, the 46-year-old chef discovered that she had been diagnosed with breast cancer.

Lee had just walked off the set when she received the phone call from her doctor, Just Jared reports.

In her show, the Food Network celebrity chef takes fresh ingredients and combines them with store-bought foods and creates meals that taste like they’re made-from-scratch. These include anything from single dishes, desserts, or even entire meals.

According to Lee, her doctors stronger urged her to pursue a double mastectomy. She strongly advises women in their 20s and 30s to get their mammograms before its too late.

Photo: Facebook


Yes, this is a Homemade Twinkie Machine


Last year, the internet nearly rioted when word got out that Twinkies were going extinct. A few months later, they were back and we couldn’t have been happier. Ignoring the fact that most of us have never actually eaten this indestructible cream-filled cake (seriously, they never die), here’s another reason to get excited about this timeless pastry: homemade Twinkie machines exist.

Imagine the endless possibilities, folks: Twinkies stuffed with creamy ganache or juicy bacon soaked in maple syrup or onion rings. Wait what? Ignore the last one, but seriously, this is the most impractical and useless gadget we’ve seen yet — and we want it.

This non-stick mold fits 6 Twinkie-shaped cakes and cranks them out within 7 minutes. Unfortunately, we can’t guarantee they’ll last 36 years.

Hostess Electric Twinkie Maker, $30 @amazon

H/T Huffpo


Nutella-Stuffed, Vanilla-Bean, Chocolate-Covered Marshmallow Mustaches, For Schmoozing Like a Sir

As if nutella and homemade marshmallows needed to be any more delectable, Rosie from Sweetapolita has just combined them into the ultimate holiday suck-up tool.


The Nutella Tax Got You Down? Make This Homemade Nutella Recipe for Cheap

If you live in France, or are deeply invested in the foreign affairs of Nutella, you may have heard that a recent bill was passed that would heavily tax palm oil. As a result, this would increase the cost of Nutella (as it is made up of 20% palm oil) for our French friends. Luckily for the U.S., this doesn’t really affect sales here … but you never know what could happen.

So, if you want to avoid a future Nutellapocalypse- check out this tasty recipe to make your own chocolate hazelnut spread at home, and avoid the pricy cost of the pre-made stuff.

All that’s required are some hazelnuts (ah duh), chocolate, vegetable oil, cocoa powder, confectioner’s sugar, vanilla extract, and a lot of time on your hands.

Bake and chop the hazelnuts, melt some chocolate, combine together with the other ingredients- and voila! It’s a lot easier than you think, so start stocking up on jars, or just get a little weird and smear it all over yourself at your leisure.

Want to get crackin’? Check out the full recipe here.


Merci HuffPo



Homemade Cookie Stamper



Sometimes when cookies are just too delicious, people don’t believe it’s homemade. The problem is over with this Homemade Cookie Stamper. Betcha yo grandma don’t use these when baking. The wood handled, rubber stamper stands 4 inches tall and 3 inches wide in diameter. If people can’t get the message then, I don’t think they’re worthy of a stamp of approvale or homemade cookies. ($14.99 @ Perpetual Kid)


Homemade Twix Bars

Homemade Twix Bars

Just in case you wanted to take Mars Inc. on with your own home-baked Twix Bars, here’s your chance to do so. This recipe from Mele Cotte makes 16 bars. 16 for you, none for me. Check out the recipe below!

Homemade Twix Bars

Shortbread Base

1 ¼ all purpose flour
½ cup unsalted butter
¼ cup castor (fine) sugar*
2 tsp. vanilla bean paste or vanilla extract

Caramel Filling

¾ cup unsalted butter
½ cup sugar
¼ cup dark corn syrup
1 14- oz. can sweetened condensed milk


10 oz. bittersweet chocolate** (like Scharffen Berger)

Preheat oven to 350°F. Grease/Spray and line the bottom of an 8-inch square pan.

Combine butter, flour, sugar and vanilla in a large mixing bowl.  Beat for 1 minute on medium speed until the batter starts to come together. Do not overbeat.  While together, but still crumbly, transfer dough into the prepared pan and press evenly to make the base.  Bake for 20-25 minutes, or until golden.

Meanwhile, make the filling.  Place the butter, sugar, dark corn syrup, and condensed milk in a medium saucepan over medium-low heat.  Stir frequently. Once the sugar dissolves, increase heat and bring milk mixture to a boil, then reduce heat back to medium-low heat.  Cook, stirring frequently,  for 8-10 minutes until the mixture becomes thick and begins to pull away from the sides of the pan.

Pour over the baked shortbread base and let cool for 15-30 minutes. Place in the refrigerator to cool, and firm, completely.

Once firm, melt the chocolate in a heat-proof bowl, over a saucepan of simmering water.  Heat the chocolate, stirring frequently, until melted. Cool slightly.  Carefully pour over the caramel. Use an off-set spatula to even the layer and make any desired “wave” or pattern.

Chill to set. Cut into desired bars.  Store in an airtight container for up to a week. Makes about 16, 4-inch sticks.

*If you can’t find fine sugar, place the sugar in the food processor and pulse to make it fine.  Then, measure accordingly.

**semi-sweet works as well