CHORIZO, SPINACH AND CHEESE EMPANADAS
A flaky pie crust encloses flavorful chorizo, spinach, cheese and salsa. Your taste buds will thank you for making this empanada!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oven to 425°F. In 10-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in spinach and salsa. Stir in cheese.
- On ungreased large cookie sheet, unroll pie crusts. Cut each pie crust in half. Divide sausage mixture onto half of each crust half, spreading to within 1/2 inch of edge.
- Fold untopped portion of each crust over filling; press with fork, or roll and flute with fingers to seal. Prick tops of empanadas several times with fork. Brush with beaten egg.
- Bake 20 to 25 minutes or until golden brown. Serve with additional salsa, if desired.
Nutrition Facts : Calories 860, Carbohydrate 56 g, Cholesterol 140 mg, Fat 6 1/2, Fiber 1 g, Protein 28 g, SaturatedFat 25 g, ServingSize 1 Serving, Sodium 1810 mg, Sugar 2 g, TransFat 0 g
SPINACH AND CHEESE EMPANADAS
Provided by Food Network
Categories appetizer
Time 4h2m
Yield 10 to 12 empanadas
Number Of Ingredients 13
Steps:
- In the bowl of a standing electric mixer using the paddle attachment, beat the cream cheese and butter on high speed until very smooth, pausing to scrape down the sides of the bowl, as necessary. Reduce the mixer speed to low, add the flour, little by little, and the salt, and process until just combined. Turn the dough out onto a slightly floured surface and knead lightly. Form the dough into a disk, cover with plastic wrap and refrigerate for at least 3 hours and up to overnight.
- Heat 1 teaspoon of the reserved bacon drippings in a medium nonstick skillet and, when hot, add the spinach. Cook, stirring frequently, until the spinach is wilted and has released its liquid, 2 to 3 minutes. Transfer the spinach to a colander to drain. When the spinach has cooled enough to handle, squeeze to release any excess water, then transfer to a cutting board and finely chop. Set aside.
- Add 2 more teaspoons of the bacon drippings to the same skillet, then add the onion and garlic and cook, stirring, until soft but not browned, 2 to 3 minutes. Add the reserved spinach, crumbled bacon, cottage cheese, salt and pepper to taste and nutmeg and mix thoroughly. Transfer to a mixing bowl and allow to cool thoroughly. Taste and adjust seasoning, if necessary.
- Preheat the oven to 450 degrees F and lightly grease a baking sheet.
- Remove the dough from the refrigerator and, working on a lightly floured work surface, roll the dough to a thickness of about 1/8-inch thick. Using a small bowl or saucer as a guide, cut the dough into as many 5-inch circles as possible. Gather the scraps of dough together and knead lightly to reform the dough into a disk. Roll out as before and again cut as many rounds as you can. You should be able to get 10 to 12 rounds. Divide the spinach filling evenly among the dough circles. Using your fingers, lightly moisten the edges with some of the beaten egg, then fold 1 side over so that the edges meet, and press to seal. Crimp the edges using the tines of a fork and transfer to the prepared baking sheet. Repeat until all of the empanadas are assembled. Brush the tops of each empanada with some of the beaten egg and bake uncovered until golden, 12 to 15 minutes.
- Serve either warm or at room temperature.
CHORIZO EMPANADAS
We packed browned chorizo and tender onions into rounds of cream cheese dough, then baked 'em until golden brown. Say it with us: Mmmm-panadas!
Provided by My Food and Family
Categories Dairy
Time 1h50m
Yield 24 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF.
- Beat cream cheese and butter in large bowl with mixer until blended. Gradually beat in flour. Shape into ball; wrap in plastic wrap. Refrigerate while preparing empanada filling.
- Cook meat and onions in large skillet on medium-high heat 9 to 10 min. or until meat is done, stirring frequently. Drain. Cool completely.
- Roll out dough on lightly floured surface to 1/8-inch thickness. Use 4-inch cookie or biscuit cutter to cut dough into 24 rounds, rerolling scraps as necessary. Spoon 1 Tbsp. meat mixture onto center of each; brush edge with egg. Fold in half; seal edges with fork.
- Place on baking sheet sprayed with cooking spray. Cut small slits in tops to vent; brush with remaining egg.
- Bake 18 to 20 min. or until golden brown.
Nutrition Facts : Calories 110, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 140 mg, Carbohydrate 6 g, Fiber 0 g, Sugar 0 g, Protein 3 g
CHORIZO EMPANADAS
Provided by Food Network
Categories main-dish
Time 1h20m
Yield 8 servings (3 empanadas each)
Number Of Ingredients 9
Steps:
- For the empanada dough: Add the flour, butter, salt, eggs and 1 cup water to the bowl of a stand mixer fitted with the dough hook. Mix on medium speed until a dough is formed.
- Wrap the dough with plastic wrap and hold at room temperature for 30 minutes.
- For the chorizo filling: Mix together the chorizo, potatoes, cheese and cilantro in a stand mixer fitted with the paddle attachment. Mix until combined, then set aside.
- Lightly flour a work surface and roll the dough out to 1/8-inch thick. Using a 4-inch round cookie cutter, punch out the rounds.
- Wet the dough rounds slightly with water. Place 1 to 1 1/2 ounces of filling on a round. Fold over and crimp with a fork. Repeat until all rounds are filled.
- Heat the oil in a deep-fryer or Dutch oven fitted with a deep-fry thermometer to 350 degrees F.
- Fry the empanadas in batches until golden brown.
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- Unroll pie crust from package. Using a 4-inch biscuit cutter, get all your crusts ready. Re-roll crust and cut out more. You should get about 12 circles. Set aside.
- In a large skillet, saute butter, onion, and fresh spinach over medium high heat. Stir and cook for several minutes, until spinach cooks down. Set aside.
- In a large bowl, combine egg, ricotta cheese, parmesan, salt, pepper, and nutmeg. Stir in spinach mixture until combined.
- Using about 1 large tablespoon scoop, fill each pie crust circle with a dollop of filling. Fold in half and pinch edges. Seal by pressing the tines of a fork along the edge. Repeat with all circles.
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- Cook sausage and pepper in 10-inch skillet over medium heat, stirring occasionally to break up sausage, 6-8 minutes or until cooked through. Drain. Remove from heat; stir in cilantro. Set aside.
- Roll 1 sheet puff pastry to 14-inch square. Cut into 16 (3 1/2-inch) squares. Place 1 tablespoon filling and 1 teaspoon cheese in center of each square. Lightly brush edges of square with water. Fold opposite corners of squares together to form triangles; crimp with fork to seal. Place onto ungreased baking sheet. Repeat with remaining pastry sheet and filling.
- Brush each empanada with melted butter. Bake 10-12 minutes or until puffed and lightly browned. Serve immediately. Serve with salsa and shredded lettuce, if desired.
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