Spanish-Style Picadillo Empanada with Cashew-Olive Aioli | Fisher Foodservice

Ingredients

• 3 tablespoons extra virgin olive oil
• 11½ oz Pecan pieces, coarsely chopped
• 5 oz medium yellow onion, diced
• 4 oz poblano chilis, diced
• 3 large garlic cloves, minced
• 1 tablespoon tomato paste
• 14 oz vegetable both
• 8 oz russet potato, diced
• 1 tablespoon smoked paprika
• ¼ teaspoon black pepper
• 2 teaspoon oregano
• 2 teaspoon sesame seeds
• ½ oz fresh parsley, finely chopped
• 3 oz raisins
• ½ teaspoon nutritional yeast
• ½ teaspoon ground cumin
• Salt