South American appetizer board

South American appetizer board

Total: 1 hr 50 Min. | Active: 45 Min.
Nutritional value / person: 241 kcal
, Fat: 11 g
, Carbohydrate: 22 g
, Protein: 10 g


8 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Empanada filling

1 tbsp olive oil
100 g minced meat (beef and pork)
1 onion, finely chopped
1 garlic clove, squeezed
1 tbsp tomato puree
¾ tsp salt
1 tin red kidney beans (approx. 215 g), rinsed, drained
1 tin corn kernels (approx. 140 g), rinsed, drained


1 cake dough, rolled into a rectangle (approx. 25 x 42 cm)
1 egg, beaten

Pico de gallo

2 tomatoes, cut into cubes
1 red chilli, deseeded, finely chopped
1 red onion, finely chopped
1 garlic clove, squeezed
½ bunch coriander, finely chopped
1 tbsp olive oil
1 lime, the whole juice
½ tsp salt


½ dl olive oil
½ dl red wine vinegar
1 lime, rinsed with hot water, dabbed dry, use grated zest and juice
1 garlic clove, finely chopped
2 tsp smoked paprika
500 g salmon fillets without skin, cut into approx. 2 cm cubes

Salmon skewers

¼ tsp salt
a little pepper
8 wooden skewers (soaked in water for approx. 30 mins.)
2 tbsp olive oil
1 spring onion incl. green part, cut diagonally into slices approx. 5 mm thick


30 g tortilla bowls
200 g baby lettuce, leaves removed
150 g mini peppers, cut in half
200 g Karma Guacamole
1 glass baby corn cob from a jar (approx. 215 g), rinsed, drained
1 avocado, cut into wedges
30 g tortilla chips
30 g coconut chipsko
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How it's done

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Empanada filling

Heat the oil in a frying pan. Add the meat, brown for approx. 4 mins. Reduce the heat, fry the onion and garlic for approx 2 mins. Add the tomato puree, cook briefly, season with salt. Remove the pan from the heat, mix in the beans and sweetcorn, leave to cool.


Roll out the pastry, cut out eight circles (each approx. 10 cm in diameter). Place 1 tbsp of filling in the middle of each circle. Brush the edges with a little egg, press together over the filling. Press the edges down firmly with a fork. Place the empanadas on a baking tray lined with baking paper. Brush with a little egg, prick with a fork. Set aside the remainder of the filling.

To bake the empanadas

Approx. 25 mins. in the centre of an oven preheated to 180°C. Remove, allow to cool slightly.

Pico de gallo

Mix the tomatoes with all the other ingredients up to and including the lime juice, season with salt.


Combine the oil with all the other ingredients up to and including the paprika. Mix the salmon with the marinade, cover and leave to marinate in the fridge for approx 30 mins.

Salmon skewers

Season the salmon, thread onto the skewers. Heat the oil in a griddle pan. Grill the skewers for approx. 3 mins. on each side. Remove, add the spring onion, grill for approx. 5 mins.


Fill the tortilla bowls with the reserved empanada filling. Serve the baby lettuce leaves and all the other ingredients along with the empanadas, pico de gallo, skewers and tortilla bowls on a large, clean board.


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