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Chorizo Empanadas
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- #29945
Spicy chorizo makes a spectacular filling for empanadas. These scratch-made savory bites will make a fun cooking project with a tasty, tasty ending.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
3 reviews
ingredients
Dough
4 cups flour
2 eggs
5 tablespoons vegetable shortening
1 teaspoon salt
1 1/2 cup milk
Filling
1 1/2 pound Chorizo sausage, ground
1 medium onion, diced
1 teaspoon garlic, minced
1/2 cup salsa
oil, for frying
directions
Place the flour, eggs, shortening, and salt in a food processor bowl. Pulse until well mixed. Add half of the milk and pulse until blended. Add the rest of the milk and pulse until a ball forms. Wrap in plastic wrap and refrigerate for 30 minutes.
Brown the chorizo in a heavy skillet. Add the onion and garlic and cook until the onion is just soft. Drain off any excess fat. Mix in the salsa. Set aside.
Roll the dough out to 1/8 inch thick on a floured cutting board. Cut out three-inch circles. Place 1 Tablespoon of the chorizo mix in the center of each circle. Fold into a half-circle. Crimp the outer edge with a fork to seal. Heat the oil in a heavy skillet. Add the empanadas and brown lightly on both sides. Drain on paper towels. Serve warm.
added by
gladysdinletir
nutrition data
248 calories, 15 grams fat, 18 grams carbohydrates, 10 grams protein per piece.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
see more sausage recipes
reviews & comments
November 5, 2013
The dough was easy to work with and had good flavor (can often be too bland). I liked the chorizo filling too. I just used a medium heat salsa since the chorizo is spicy.
July 7, 2013
This is very good but I recommend draining the chorizo really well otherwise the filling will be greasy. I drained off the "excess" fat but it was still greasy. Next time I'll use a paper towel and press out as much grease as I can. Maybe my chorizo was just fattier.
July 6, 2010
I have never cooked with Chorizo before, and tried a number of 'test' recipes today to see if there were any good meals I could make of some Chorizo we picked up this weekend. Of all the recipes, this jumped out as the very clear winner. It was delicious, easy to make, and is now in my permanent box of recipes. Thank you so much for sharing it!