Chorizo Empanadas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 14-ounce package frozen empanada dough (10 disks) (Goya Diskos)1 small yellow onion, diced3 chorizo sausages (about ¾ pound), skin removed¾ cup golden raisins, coarsely chopped½ cup pitted green olives, choppedSalt and pepper, to taste1 hard-cooked egg, chopped into small pieces1 egg, beaten
1. preheat the oven to 350 degrees. Defrost the empanada disks according to package instructions.
2. In a sauté pan, fry the onion and chorizo over medium heat until the onions are soft, 8 to 10 minutes, stirring occasionally to break up the sausage. You will not need oil; the chorizo will release its own fat. Add raisins and olives, and continue to sauté until chorizo is thoroughly cooked. (If the chorizo is precooked, just heat through.) Add salt and pepper.
3. On a piece of empanada dough, place a spoonful of the filling and top with a few pieces of egg. Dip the tip of your finger in water and moisten the inside edge of the dough. Fold over the dough and firmly press the two edges together, enclosing the filling. (To make smaller empanadas, cut dough with a cookie cutter or use a small glass, and use less filling.) Use a fork to crimp the edges, creating a seal. Arrange on a parchment paper-lined cookie sheet.
4. With a pastry brush, lightly coat the tops of the empanadas with the beaten egg. Bake for 30 minutes, or until golden brown.
Makes 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user MARITZABAEZ.
2. In a sauté pan, fry the onion and chorizo over medium heat until the onions are soft, 8 to 10 minutes, stirring occasionally to break up the sausage. You will not need oil; the chorizo will release its own fat. Add raisins and olives, and continue to sauté until chorizo is thoroughly cooked. (If the chorizo is precooked, just heat through.) Add salt and pepper.
3. On a piece of empanada dough, place a spoonful of the filling and top with a few pieces of egg. Dip the tip of your finger in water and moisten the inside edge of the dough. Fold over the dough and firmly press the two edges together, enclosing the filling. (To make smaller empanadas, cut dough with a cookie cutter or use a small glass, and use less filling.) Use a fork to crimp the edges, creating a seal. Arrange on a parchment paper-lined cookie sheet.
4. With a pastry brush, lightly coat the tops of the empanadas with the beaten egg. Bake for 30 minutes, or until golden brown.
Makes 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user MARITZABAEZ.
Nutritional Info Amount Per Serving
- Calories: 290.3
- Total Fat: 11.5 g
- Cholesterol: 57.5 mg
- Sodium: 665.9 mg
- Total Carbs: 39.6 g
- Dietary Fiber: 2.3 g
- Protein: 11.2 g
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