Great for Christmas
These are fun to make and use bought puff pastry to speed things up. Yummy with Red Pepper Jelly.
Ingredients
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[title] => potatoes, fresh, med
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[4946cdab-dce4-b864-bdc1-78c0417d6b3a] => Array
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[title] => sausage, chorizo, pork & beef, 4" link
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[quantity] => 2.00
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[method] => finely diced
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[title] => onions, raw
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[method] => minced
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[title] => oil, cooking, natural blend, w/omegas
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[title] => cheese, monterey jack, shredded
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[measure] => cup
[title_custom] => monterey jack cheese (2 ounces)
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[method] => shredded
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[title] => salsa
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[title_custom] => fresh salsa or a brand that you like
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[title] => flour, all purpose, bleached, enrich
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[quantity] => 3.00
[measure] => cups
[title_custom] => all-purpose flour
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[method] =>
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[title] => shortening, vegetable
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[measure] => cup
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[title] => milk, 2%, w/add vit a & d
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[title] => eggs, raw, large
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[title] => pastry dough, puff, sheets, rtb, fzn
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[title_custom] => You can use a store bought Puff pastry or Short flake pastry.
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)
-
2 medium potato, finely chopped (about 2 cups)
-
2 cups chorizo, finely diced
-
3 tablespoons onion, finely chopped
-
1 clove garlic, minced
-
1 tbsp cooking oil
-
1/2 cup monterey jack cheese (2 ounces) shredded
-
2 cups fresh salsa or a brand that you like
Pastry:
-
3 cups all-purpose flour
-
3/4 cup shortening
-
1/2 cup milk
-
2 eggs
-
You can use a store bought Puff pastry or Short flake pastry.
Recipe Method
For filling:
In medium skillet, cook chorizo, potato, onion, and garlic in hot oil over medium heat about 12 minutes or until browned and tender. Remove from heat; stir in the 1/2 cup cheese, 1/3 cup of the salsa, and the chorizo; set aside.
For pastry:
1. In a large bowl, stir together flour and 1/2 teaspoon salt. Cut shortening until mixture resembles coarse crumbs.
2. In a small bowl, beat milk and one of the eggs with a fork until combined. Add milk mixture to the flour mixture; stir until combined. If dough seems too dry, add 1-2 tablespoons additional milk until it is easy to handle. Turn dough out onto a lightly floured surface; shape into ball. Divide dough in half.
3. Preheat oven to 425 degrees Fahrenheit.
4. Roll one portion of dough to 1/8 inch thickness. Cut using a 3-inch round cutter; re-roll scraps. Repeat rolling and cutting remaining dough. Place 1 slightly rounded teaspoon of filling in the center of each round. Beat together remaining egg mixture and 1 tablespoon water. Brush some egg mixture to seal. Press edges with tines of a fork. Place on ungreased baking sheet. Brush empanada tops with remaining egg mixture.
5. Bake untill golden brown, 15-20 minutes.
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