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Quick-feijoada-empanadas , Pastel frito
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5 from 8 votes

Quick Feijoada Empanadas (Pastel de Feijoada)

Quick Feijoada Empanadas consist of small, fried empanadas filled with canned, smashed black beans, sausage, and collard greens. Great as a snack, a party starter, or finger food for sports games!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 15


  • 2 tablespoons vegetable oil plus as much as necessary to deep-fry empanadas
  • 4 oz paio sausage or Kielbasa smoked pork sausage ground, 115 g
  • ½ cup fresh or thawed chopped collard greens
  • can BUSH’S Cocina Latina™ Frijoles Negros Machacados
  • 30 wonton wraps


  • In a medium non-stick skillet, heat oil over medium-hight heat and cook ground sausage for about 1-½ to 2 minutes, stirring now and then. Add chopped collard greens and sauté for about 2 minutes. Add beans and stir. Place mixture into a medium bowl and set aside.
  • Place about 15 wonton wraps on preparation surface. Fill center of each with about 1 Tablespoon of the bean mixture and brush water around the edges. Place another wonton wrap on top. Seal all edges together, pressing well with your fingers and then crimping around the edges with a fork.
  • Heat oil at 350 degrees F (180 degrees C). If you don't have a thermometer to measure the temperature, dip a small piece of a wonton wrap into the heated oil. If you hear a sizzling sound, the oil is ready. Fry feijoada empanadas, a few at a time, turning them while frying so that they brown evenly on both sides. It will take about 2 minutes to fry each batch. They should be lightly golden and crispy. They will darken further while draining on paper towels. Serve hot either by themselves, or accompanied with an orange vinaigrette sauce or ketchup. Beer or guaraná soda are great drinks to accompany them.

Recipe Notes

For 15 feijoada empanadas, triple the amount of the orange vinaigrette (see link for recipe). Or, as an alternative dipping sauce, mix together ⅓ cup store-bought orange marmalade, 2 Tablespoons honey, 1 teaspoon Dijon mustard, and a few drops of hot sauce.

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