Here’s the recipe for the chorizo empanadas I made for the potluck. I based it off of Kitchen Wench’s recipe!
– 2 1/2 cup all purpose flour
– 1/4 cup (1/2 stick) cold butter, cubed
– 1 egg
– 1/2 cup milk
– 1/4 tsp salt
– 1 beaten egg to brush on top
Using your fingertips, smush the cold butter into the salt and flour until it resembles bread crumbs. You may use more butter for a flakier crust but I try to cut down on saturated fats. Mix in the egg and milk until a dough forms. If sticky, you may add more flour. Separate into two disks, wrap in plastic wrap and fridge until ready to use. I was rushing and put it in the freezer.
– 1 lb chorizo (Spanish pork sausage)
– 1 cup chopped bell pepper (I had 2 small ones from my garden)
– 1 small onion, chopped
– 2 jalapenos, finely diced (I had a green and red one from my garden)
– 2 hard boiled eggs, chopped
– 1 tsp cumin
– 1 tsp garlic powder
– 2 tsp brown sugar
– 4 tsp crushed tomatoes with sauce
1. Squish the chorizo out from their casings into a large hot pan. Use wooden spoon or spatula to break sausage into small pieces while cooking. Cook until fully cooked.
2. Add bell peppers, jalapenos and onions. Cook until softened and onions are translucent.
3. Add spices, sugar and tomato sauce.
4. Stir in eggs and remove from heat.
5. Let filling cool down to room temperature before filling.
1. Roll out dough on floured surface. Use a bowl or cup to cut out rounds.
2. Place some of the filling in the center of the round.
3. Fold round to encase filling in a half circle shape. Crimp together the edges.
4. Brush with beaten egg for browning in the oven.
5. Bake at 400 degrees F for 25-30 minutes or until tops are browned.