Baked Chorizo Empanadas Recipe

Chorizo Empanadas — The Redhead Baker

WEBNov 8, 2022 · Preheat the oven to 400 degrees. Once the oven is finished preheating, remove the empanadas from the fridge. Whisk together the …

1. Place the flour and salt in the bowl of a food processor. Pulse a few times to combine.
2. Add the butter, pulse a few times until the mixture is crumbly.
3. In a measuring cup, whisk together the egg and milk, add to the food processor, and pulse until the mixture forms large clumps.
4. Transfer the mixture to a sheet of plastic wrap, and form into a disc. Chill while you prepare the filling.

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Baked Cheese and Chorizo Empanadas Cooking On …

WEBJan 16, 2021 · For the empanada dough: In a large bowl, combine cream cheese, flour, butter and salt. Using a pastry blender, Mix all ingredients …

1. Preheat oven to 375 degrees
2. For the empanada dough: In a large bowl, combine cream cheese, flour, butter and salt. Using a pastry blender, Mix all ingredients until a shaggy mass stage is reached. Press the dough into a ball, wrap in saran wrap and chill 30+ minutes. (or overnight)
3. For the empanada filling: Brown chorizo and remove from heat. Stir in remaining ingredients and stir until well mixed.
4. Using a rolling pin and a floured surface, roll empanada dough very thin, 1/8 inch thick. Use a ruler to measure.

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Chorizo Empanadas with Avocado Cream Handle the …

WEBJul 21, 2011 · Let cool slightly. Mix flour, salt, and paprika in a large mixing bowl and make a well in the center. Pour melted butter mixture into flour …

1. Heat water and butter in a medium saucepan over medium heat until butter has melted. Let cool slightly. Mix flour, salt, and paprika in a large mixing bowl and make a well in the center. Pour melted butter mixture into flour mixture and mix with your hands until you get a wet, oily dough. Shape dough into a disk and wrap in plastic. Refrigerate for at least 2 hours or overnight.
2. Heat a large skillet over medium-high heat and add chorizo, breaking apart into small pieces, then add onion. Saute until chorizo is cooked through. Turn off heat, add diced and boiled potatoes, and let cool completely.
3. While the filling is cooling, preheat oven to 400 degrees F. Spray a large baking sheet with non-stick spray or line with parchment. Tear off pieces of dough to roll about 20 golf-sized balls. Using a rolling pin, roll out dough balls on a lightly floured surface into 5″ circles. Place 2-3 tablespoons of cooled filling into the center of each dough circle. Fold dough over filling to make a half-moon shape and press edges firmly to seal. Crimp with the back of a fork. Place empanadas on baking sheet and bake until golden brown, 15-20 minutes. Let cool.
4. While the empanadas cool, place sour cream, half and half, lemon juice, and jalapeno in the bowl of a blender or food processor. Blend until smooth. Peel, pit, and dice the avocado and add to blender. Blend until smooth and creamy. Season with salt. If not serving immediately, wrap tightly with plastic wrap, pressing plastic onto the surface of avocado cream to prevent browning.

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