Smokey Maple Empanadas

Makes 36 pieces

2 tablespoons olive oil mixed with 1/4 teaspoon chili powder
1 pound ground turkey, chicken or lean beef
1-1/4 cups Silver Palate Smokey Maple Barbecue Sauce
1 tablespoon prepared white horseradish, optional
1 small pickled jalapeno, seeded and minced, optional
1 (1-pound) package wonton wrappers
2 teaspoons Silver Palate Dijon Mustard
Cherry tomatoes and parsley, for garnish


Preheat oven to 350° F. Lightly brush a baking sheet with olive oil. In a nonstick skillet over medium-high heat, saute turkey/chicken or beef until cooked through. Drain. Stir in 3/4 cup Smokey Maple Barbecue Sauce, horseradish and jalapeno pepper. Reduce until sauce coats meat. Brush 2 connecting edges of a wonton wrapper with water. Spoon 2 teaspoons of meat on side of wonton with moistened edges. Fold wonton in half forming a triangle, gently press edges to seal. Place on baking sheet. Brush with olive oil. Continue until all filling has been used. Bake until lightly browned and crisp, 15 minutes. Remove and blot on paper towels. Let stand a few minutes before serving.Combine remaining 1/2 cup of Silver Palate Smokey Maple Barbecue Sauce with Silver Palate Dijon Mustard in a small bowl. Serve empanadas on a platter with dipping sauce. Garnish with cherry tomatoes and parsley sprigs.

Silver Palate Products used in this recipe: