Spanish-Style Picadillo Empanada with Cashew-Olive Aioli

Name: Spanish-Style Picadillo Empanada with Cashew-Olive Aioli
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 teaspoons oregano; 2 teaspoons sesame seeds; ½ oz fresh parsley, finely chopped; 3 oz raisins; ½ teaspoon nutritional yeast; ½ teaspoon ground cumin; Salt; Prepared empanada dough; 3 oz cashews; 4 oz water; 1 teaspoon nutritional yeast; 1 large garlic clove; 2 oz lemon juice; 6 oz Castelventrano olives, pitted; 1¼ oz fresh parsley, roughly chopped; Ground black pepper; 3½ oz olive oil

fisherfoodservice.com

Vegetarian Spanish Picadillo Empanadas filled with Pecans, veggies, and spices, served with Cashew-Olive Aioli—perfect for appetizers or entrees!

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