Empanadas With Chorizo And Rice Recipes

CHORIZO EMPANADAS

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.

EMPANADAS WITH CHORIZO AND RICE

Steps:

• Whether you need a crowd-pleasing appetizer or are craving a delicious handheld meal you can dip in your favorite sauce, these tasty empanadas fit the bill. Filling Step 1
• Cook rice according to package directions; let cool completely. Step 2
• Heat oil in a large skillet set over medium heat; cook chorizo for 5 to 7 minutes or until starting to brown. Stir in onion, jalapeño, garlic, thyme, cumin, chili powder and smoked paprika; cook for 3 to 5 minutes or until vegetables start to soften. Step 3
• Stir in beans, tomato paste and 1/2 cup water; bring to boil. Cook for 8 to 10 minutes or until chorizo is cooked and most of the liquid is absorbed. Remove from heat. Step 4
• Mash bean mixture lightly with a fork; let cool completely. Stir in rice, cheese, salt and pepper; refrigerate until ready to use. Dough Step 5
• Meanwhile, in a large bowl, stir together flour and salt; cut in butter with a pastry blender or your fingertips until the mixture resembles a coarse meal. Whisk together half of the eggs, ice water and vinegar; stir into flour mixture using a fork until dough comes together, adding 1 to 2 tsp more water if needed. Transfer to clean work surface; knead a few times just until the dough comes together (do not overwork). Divide into 2 portions. Shape each portion into a ball and flatten into a disk. Wrap in plastic wrap and refrigerate for 30 minutes. Step 6
• Preheat oven to 400˚F. Beat together remaining egg and milk; set aside. On a floured work surface, working with one portion of dough at a time, roll out dough to 1/8-inch thickness. Using 5-inch round cutter, cut dough into 16 rounds, rerolling scraps as needed. Step 7
• Brush edges of each round with some of the egg wash. Place 2 to 3 tbsp filling in the center of each round; bring edges of each round together to create a half-moon shape and enclose filling. Crimp edges with a fork to seal. Place on parchment paper-lined baking sheet; brush pastry with remaining egg wash. Using a fork, prick the top of the pastry to create steam vents. Step 8
• Bake for 15 to 18 minutes or until pastry is golden brown. Chimichurri Sauce Step 9
• Stir together cilantro, garlic, olive oil, jalapeño, lime juice, vinegar, oregano, salt and pepper. Serve empanadas with sauce for dipping. Recipe Tip If desired, make mini empanadas by cutting the dough into 3-inch rounds.