Spicy 'Nduja & Ricotta Empanadas with Hot Honey Drizzle

Savory and spicy empanadas filled with creamy ricotta and flavorful 'Nduja, balanced by a touch of sweetness from a hot honey drizzle. Perfect as a snack or appetizer.

Prep Time

15 minutes

Total Time

45 minutes

Calories

625 kcal

Difficulty

Easy

Equipment

3 items

Cost

£2.56/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

8countEmpanada Discs(Store-bought or homemade. About 4-5 inch diameter.)

£3.50

2oz'Nduja(Spreadable spicy Italian sausage)

£2.75

8ozRicotta Cheese(Whole milk ricotta recommended for creaminess)

£2.20

0.3cupParmesan Cheese(Grated)

£1.00

1largeEgg(Beaten, for egg wash)

£0.30

2tablespoonsHoney(For hot honey)

£0.25

0.5teaspoonRed Pepper Flakes(Adjust to your spice preference)

£0.10

1tablespoonOlive Oil(For cooking 'Nduja)

£0.15

to tasteSalt

to tasteBlack Pepper

Total Cost

£10.25

£2.56 per serving

Instructions

1.
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2.
Heat olive oil in a skillet over medium heat. Add 'Nduja and cook for 3-5 minutes, breaking it up with a spoon, until slightly browned and fragrant. Remove from heat and let cool slightly.
3.
In a bowl, combine the cooked 'Nduja, ricotta cheese, and parmesan cheese. Season with salt and pepper to taste. Mix well.
4.
Place a spoonful (about 2 tablespoons) of the 'Nduja-ricotta mixture in the center of each empanada disc.
5.
Fold the empanada disc in half, creating a half-moon shape. Seal the edges by pressing them together with a fork.
6.
Brush the top of each empanada with the beaten egg.
7.
Bake for 25-30 minutes, or until golden brown.
8.
While the empanadas are baking, prepare the hot honey: In a small saucepan, gently warm the honey over low heat. Add red pepper flakes and stir. Remove from heat and let steep for a few minutes.
9.
Once the empanadas are baked, let them cool slightly before serving. Drizzle generously with the hot honey before enjoying.

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My Notes

Nutrition Information

Nutrition per serving (175g)

625 kcal / 2615 kJ

Carbs

37g

14% of RDA

Fat

41g

59% of RDA

Protein

28g

56% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

11 g

12% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

20 g

100% of RDA

Chef's Tips

If using homemade empanada dough, ensure it's rolled thin enough for even cooking.

For a vegetarian option, substitute the 'Nduja with roasted red peppers or a spicy Calabrian chili paste.

The hot honey can be made ahead of time and stored in an airtight container at room temperature.

For a richer flavor, add a pinch of nutmeg to the ricotta mixture.

Ensure the empanada edges are sealed well to prevent filling from leaking during baking.

Cooking Equipment

Oven

Stovetop

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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