BVC Eats: Chorizo empanadas

 ready-to-bake chorizo empanadas


ready-to-bake chorizo empanadas

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.

Hint:

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.

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Comments

BVC Eats: Chorizo empanadas — 5 Comments

  1. I haven’t made a pie crust in so long, I am not sure it wouldn’t turn out a tough mess. Especially since back when I actually made them, I never mastered the art.

    These look delicious.

  2. I used to make a killer pie crust. Now I buy the premade in the refrigerator department. Thaw, roll out, plop in the pie plate and do your thing. Shouldn’t be too hard to reshape and cut squares on a well floured board. However, these crusts don’t have the extra sugar needed to counter the spiciness of the meat. Hmmmmmm, wonder if the meat could be sugared?

  3. I bought premade pie crust at Whole Foods that didn’t have all the preservatives and such and it was pretty darned good. I am wondering if the sugar is necessary. I just had empanadas at On the Border last week, and if they had sugar i the crust, I didn’t notice it.

    Perhaps I need to go on a fact-gathering mission and have more at lunch today…