JEN’S CHORIZO EMPANADAS
Quick’n’dirty, delicious, no leftovers! Makes four to six empanadas.
Preheat oven to 350 or 375oF
1 lb chorizo, nuked 4-8 minutes but not drained
a rich pie crust
2 cups flour
½ c sugar
1 t salt
2/3 cup butter or a bit more (up to ¾ cup)
5 to 7 T cold water
Mix the dry ingredients well. Cut the butter into the dry ingredients until it resembles coarse crumbs. Add cold water sparingly, mixing gently, rather than beating or kneading.
Break pie dough into clumps and roll out one clump at a time on a floured pastry cloth or floured board. Make rectangles (not squares) about 4 inches x 6 inches, not too thin. Thicker is better.
Spoon chorizo, with juice, onto one half of each pie dough rectangle. Fold over and crimp shut. Place on a baking sheet.
Brush the tops of the empanadas with melted butter. Don’t be chintzy with the butter.
Bake at 350 to 375oF until the crust is done.
For extra richness, I brush on melted butter before baking, then twice or three times during the baking.
If you can’t take the heat of picante chorizo, get the no picante version. The sweetness of the buttery pie crust offsets the spiciness of the chorizo.
You will like these just as much as my Mexican Casserole, but unlike the casserole, this recipe gives you only four to six spicy empanadas with an irresistable flaky, browned-butter crust and a juicy chorizo center. The finite number of empanadas means you can overeat, but you won’t actually pop.