Shamrock Empanadas

Ingredients

Horseradish Herb Sauce

• 2 tablespoons prepared horseradish
• ¼ cup mayonnaise (60 g)
• ¼ cup sour cream (60 g)
• 1 tablespoon fresh chives, chopped
• 1 tablespoon fresh parsley, minced
• ½ tablespoon apple cider vinegar
• 1 teaspoon kosher salt

Spicy Mustard Sauce

• ½ cup mayonnaise (120 g)
• ⅓ cup spicy brown mustard (80 g)
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey

Empanadas

• 2 qt canola oil (1.8 L), or vegetable oil, for frying
• ½ lb corned beef (225 g), cooked and cooled
• ½ cup sauerkraut (75 g), drained
• 1 cup shredded carrot (50 g)
• 1 ½ cups cabbage (150 g), steamed, drained and cooled
• ¼ cup fresh parsley (10 g), rinsed and stems removed
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground coriander
• 1 teaspoon whole mustard seeds
• 1 teaspoon ground mustard
• 2 teaspoons kosher salt, plus more for sprinking, divided
• 1 cup red potato (140 g), cooled and finely diced
• 2 large eggs
• 1 tablespoon water
• 2 packages empanada dough rounds

Special Equipment

• clover-shaped cookie cutter, 3 in (7 cm)
• Candy or deep fry thermometer
• pastry brush

Nutrition Info

• Calories 733
• Fat 79g
• Carbs 4g
• Fiber 0g
• Sugar 1g
• Protein 3g