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Chorizo Empanadas

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  • Prep 1 hr 10 min
  • Total 2 hr 0 min
  • Ingredients 20
  • Servings 12
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A few years ago, I started preparing savory filled empanadas as a way to use up leftovers and it has worked out great! For this recipe I have combined one of my all- time favorite ingredients – Mexican chorizo – with cheese and vegetables. Enjoy as a snack or as a hearty meal.
Sonia Mendez Garcia
Updated Sep 10, 2015
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Ingredients

  • 1 1/3 cups shortening, melted
  • 2/3 cup cold beer
  • 2 tablespoons water
  • 2 tablespoons, plus 1 teaspoon of salt, separated
  • 1 teaspoon garlic powder
  • 1 teaspoon baking powder
  • 4 cups flour
  • 1/4 cup, plus 2 tablespoons olive oil
  • 1 cup white onion, diced
  • 1 cup red bell pepper, diced
  • 1 1/2 cups mushrooms, diced
  • 2 cloves garlic, minced
  • 1 serrano pepper, minced
  • 1 1/2 cups uncooked Mexican chorizo
  • 1/3 cup water
  • 1/2 teaspoon cumin
  • 1/2 teaspoon oregano
  • 2 cups Monterey jack cheese, shredded
  • 1 tablespoon smoked paprika
  • 1/2 tablespoon fresh cracked pepper

Directions

  •  
    1
    In a bowl, melt the shortening for 1 to 2 minutes in the microwave.
  •  
    2
    Add the cold beer and water, stir gently. Add 1 teaspoon of salt, 1 teaspoon of garlic and 1 teaspoon baking powder. Gradually add in 3 cups of flour until the dough forms. If too sticky, add a little more flour. Reserve the remaining flour for dusting. Cover dough with plastic wrap.
  •  
    3
    Add 2 tablespoons of olive oil to a pan and preheat to medium heat for 2 minutes.
  •  
    4
    Add the onion, bell pepper, mushrooms, garlic and serrano pepper. Cook for 6 minutes. Push the vegetables to one side of pan, add the chorizo. Cook for another 5 minutes. Add 1/3 cup of water, season with cumin and oregano. Stir well to combine, reduce heat and cook for 10 minutes. Remove from heat and let cool.
  •  
    5
    Make 24 dough balls with the reserved dough. Cover with plastic. Preheat oven to 400°F. Line two baking sheets with parchment paper.
  •  
    6
    Add cheese to chorizo mixture and stir well. On a flat, lightly floured surface, roll out the dough balls to about 4 inches. Fill with 3 tablespoons of filling, fold over and use your fingers to pinch, and fold to seal edges. Place on baking sheets until all done.
  •  
    7
    Brush the tops of empanadas with reserved olive oil. Sprinkle the tops lightly with reserved salt, pepper and smoked paprika. Bake in preheated oven for 25 minutes or until golden brown. Remove from oven and let stand for 6 to 8 minutes before serving. Serve with your favorite salsa recipe.

Expert Tips

  • tip 1
    To freeze empanadas, cool completely after baking and store in an airtight freezer bag or container. Reheat in preheated 350 ºF oven for 35 minutes.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • A few years ago, I started preparing savory filled empanadas as a way to use up leftovers and it has worked out great! For this recipe I have combined one of my all- time favorite ingredients – Mexican chorizo – with cheese and vegetables. Enjoy as a snack or as a hearty meal.
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