Empanadas de Chorizo (Chorizo Empanadas), photo by Hispanic Kitchen

Empanadas de Chorizo (Chorizo Empanadas)

Cuisine: American
Servings: 12 empanadas

Everyone loves empanadas, but when you put chorizo in them, they go to another level, as in crazy-good level. Make a batch of these chorizo empanadas and have everyone at home take a couple to school and work, or even on the go. They are so easy to enjoy and super-easy to make.

Empanadas are an incredibly versatile food. You can make them with a variety of fillings and even switch up the dough recipe. We even tried infusing the dough with beer, and the results were amazing. They also vary by country. Argentinean empanadas are different from Colombian ones, which are in turn different from the Mexican version... but they're all great in my book!

Recipe and photo courtesy of Rossana López

Ingredients

  • 1 tablespoon olive oil
  • 2 large onions chopped
  • 4 stalks scallion chopped
  • 1 red bell pepper chopped
  • 5 chorizo sausages Argentinean-style, chopped
  • Ground black pepper to taste
  • parsley finely chopped, to taste
  • 12 puff pastry-style empanada discs (from your grocer’s freezer)
  • 1 egg beaten, for the egg wash

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Directions

  1. Heat the oil in a skillet and sauté the onion, scallion and bell pepper until tender.
  2. Add the chorizo, cook fully, and season with black pepper. Remove from the heat, and once the mixture is cool, add the parsley.
  3. Fill the empanada discs with a heaping tablespoon of filling, and firmly seal them shut by crimping the edge with a fork.
  4. Place the empanadas on a greased baking sheet, and brush the tops with beaten egg.
  5. Bake for 20 minutes in a preheated oven at 375ºF.
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