Gourmet recipes with Max Mariola

Chicken and beef empanadas with Jalapeño sauce



60 min


second course


4 people

Passata di Pomodoro Bio al Jalapeno Petti - Il Piccanto
Il piccanto
product details


In a pan with high sides fry the onion, carrots, peas, spices, fresh chili (you can remove the seeds so that the recipe is not too spicy) and olives in oil. Then add both the minced meats, deglaze with white wine and mix. When the wine has evaporated, add about 100 g of Organic Datterini Passata with Jalapeño “Il piccanto” and cook for about 20 minutes. Prepare the sauce separately: proceed again with a sauté made with onions, add the remaining Datterini Passata “Il Piccanto”, salt and cook for about 20 minutes. Meanwhile cook hard-boiled eggs, once they are cold peel them and cut them into slices. Shape discs with the pastry (you can help yourself with a glass, so that they are regular), ll with meat and a slice of egg. Close the empanadas forming a half moon, taking care to seal the edges well and fry in hot oil at 170°. Drain, season with salt and pepper and absorb the oil in excess on paper straw.
Serve sprinkled with sweet paprika, with the Jalapeño sauce next to them.


250 g of minced chicken
250 g ground beef
350 g of Organic Datterini Passata with Jalapeño “Il piccanto”
2 eggs
1 roll of ready puff pastry
30 g of green olives
100 g of peas
2 carrots
1 fresh red pepper
1 spring onion
1⁄2 teaspoon cumin powder
1⁄2 teaspoon sweet paprika powder
1 dl dry white wine
Seed oil for frying
Extra virgin olive oil