Chorizo Empanadas

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Chorizo Empanadas

Postby NCPaul » Thu May 16, 2019 11:40 pm

Chorizo Empanadas

This is a recipe based on that of Lisa Fain from her book The Homesick Texan Cookbook. These are good as either appetizers or with eggs for breakfast (my pick). There are a wide variety of chorizo recipes that can be used in these empanadas. I've added potatoes and used cheddar cheese (Monterey Jack is also good). Use cilantro if you like it.

For the dough:

8 ounces of cream cheese
1/2 c unsalted butter (1 stick)
1 1/2 c all purpose flour
1/2 t kosher salt

Mix butter and cream cheese then add flour and salt. Mix to form a soft dough then chill.

For the filling:

8 ounces of chorizo
1 large waxy potato peeled and diced
2 ounces of cheddar cheese diced
1 finely diced jalapeño
Green or black olives

Boil the potato in salted water until just short of done. Sauté the chorizo then add drained potato. Cook together briefly. When cool, add the chili and cheese. Put one olive in each empanada. Brush with egg wash and bake at 375 F for 25 minutes.

Image

If I ground the filling finer and didn't try to put as much in, these might look a bit better.

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Baked

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Reheated for breakfast

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Fashionably late will be stylishly hungry.
NCPaul
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Re: Chorizo Empanadas

Postby wheels » Fri May 17, 2019 6:06 pm

'ere thems ain't Cornish Pasties!

I like the idea of the cream cheese in the pastry.

Phil
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