Seasonal cooking from the pond house kitchen.
W The Walsh Kitchen Sarasota · Est. 2026
Account 0
Recipes Appliances Membership Journal About Contact FAQ Careers
All recipes Breakfast & Brunch Soups & Stews Salads & Grain Bowls Pasta & Noodles Pizza & Flatbreads Burgers & Sandwiches Seafood Poultry Beef & Pork Vegetarian & Vegan Rice & Grains Asian Stir-Fry Mexican & Latin Mediterranean Indian Baking & Bread Desserts & Sweets Cakes & Pastries Drinks & Smoothies Grilling & BBQ
Home / Mexican & Latin / Sun-Dried-Tomato Empanada with preserved lemon
Mexican & Latin · Members

Sun-Dried-Tomato Empanada with preserved lemon

Sun-Dried-Tomato Empanada with preserved lemon built on corn tortillas and finished bright.

Rating4.7 ★
Total time65 min
Serves4
LevelEasy
Prep 25 min · Cook 40 min · 493 reviews
Tasty breakfast burrito and hash brown on a plain white background.

Method

  1. Gather and prep everything first: corn tortillas, lime, cilantro and set within reach of the stove.
  2. Warm a splash of olive oil in a heavy pan over medium heat, then add the scallions and cook until soft and fragrant, about 4 to 5 minutes.
  3. Turn the heat up, add the empanada, and cook until deeply browned and aromatic.

This is a members' recipe

Unlock the full method, ingredient notes, and every other premium recipe with a membership.

More

From Mexican & Latin

See all →