Mama Tanya’s soul-panadas are stuffed with puréed black-eyed peas, collard greens, bacon, pernil or chicken, and aromatics for a comforting dish the whole family will enjoy. Black-eyed peas, the glue that holds these empanadas together, have been grown in the Americas since before the 1700’s and have historically been used by farmers (including George Washington) as companion crops. Over the next 100 years, black-eyed peas became significant to African-Americans, and are often associated with good fortune, so they are served on holidays like New Year’s Day in dishes like Hoppin’ John. Drawing on those traditional flavors, these soul-panadas are like a soul food meal, wrapped in a deep- or air-fried crust. They can be assembled ahead of time and frozen for a convenient snack or easy meal anytime!

Quick Info

⏱️ 45 min • 🍽️ 8 servings • ⭐ 85%

Nutrition

972 cal • 40g protein • 54g carbs • 66g fat

Tags

[North American] • [Dairy-Free] • [Appetizers] • [Dinner] • [Lunch] • [Snacks] • [Fusion] • [African]

Ingredients

• ¼ cup kosher salt
• 4 teaspoons granulated sugar
• 1 teaspoon paprika
• ½ teaspoon ground turmeric
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon cornstarch
• Kosher salt, for boiling
• 2 cups collard greens, cleaned, stemmed, and roughly chopped
• 4 strips of bacon, diced
• ½ large yellow onion, chopped
• 1½ teaspoons cayenne pepper
• 4 cups pernil or rotisserie chicken, skin and bones removed, coarsely chopped
• 6 garlic cloves, minced (about 2 tablespoons)
• 2–3 sprigs of fresh thyme, leaves only
• 1½ teaspoons ground bay leaves
• 1 cup canned black-eyed peas, puréed
• ½ green bell pepper, seeded and finely chopped
• ½ red bell pepper, seeded and finely chopped
• 1 large egg, beaten with 1 tablespoon water
• 8–12 large discs of empanada dough
• 1 quart frying oil, such as canola or vegetable (optional)

Instructions Preview

1. Make Tanya’s soul seasoning: In a 1-cup co…
2. Blanch the collards: Bring a large pot of …
3. Make the filling: In a large pot or high-w…

…and 4 more steps

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Recipe by: Aleya Zenieris • From: Tasty