Chorizo Empanadas

A simple and savoury  bite for a festive appetizer tray is always a treasure to find.

Chorizo Empanadas are a delicious treat   … quick to make and easy to serve because they can be made ahead of time – in fact, the flavour of the sausage filling improves with a bit of waiting time.  The filling can be made ahead and frozen;  or, the empanadas can be fully assembled 4-6 hours ahead of time and baked just before serving; or, bake the empanadas the day before, and reheat them juste before serving the next day.
Whatever suits the occasion!

If fresh chorizo sausage is challenging to find, Italian sausage is a great substitute.

 

 

 

Chorizo Empanadas

Prep Time: 30 minutes                   Cooking/Baking Time: 40 minutes
Yield: 18-20 empanadas

Ingredients:

1 tablespoon (15 mL) olive oil
340 grams (about ¾ pound) fresh chorizo sausage meat
1 small onion, fine dice

3-4 tablespoons (45-60 mL) tomato paste
½ teaspoon (2.5 mL) smoked paprika
¼ teaspoon (1.5 mL) cayenne pepper
Kosher or Sea Salt
Freshly ground black pepper

1/3 cup (85 mL) finely chopped fresh cilantro

1 package (400 grams) frozen puff pastry (thawed)

Glaze: 2 egg yolks, plus 2 tablespoons heavy cream
Extra paprika or cayenne pepper

Salsa for dipping

Method:

1. In a large sauté pan, heat oil (medium heat) and add chorizo sausage meat. Break up meat into small pieces as it browns.   Cook and stir for 8-10 minutes.
2. Add onion to the meat and continue to cook for an additional 5 minutes.
3. Stir in tomato paste and cook to caramelize the paste. Stir in paprika and cayenne. Add salt and pepper to taste.
4. Remove from heat and stir in fresh cilantro. Mixture can be refrigerated or frozen at this point.
5. At baking time:  Preheat oven to 375⁰F (190⁰C). Line 2 baking sheets with parchment paper and lightly oil or spray with an oil cooking spray.   Make glaze by mixing the eggs yolks and cream in a small dish.
6. Separate the puff pastry into 2 squares. On a floured surface, roll out one square into a larger square (about 9 x 9). Cut that square into 9 smaller squares.
7. Lightly brush the edges of each square with glaze mixture. Place about two teaspoons of meat mixture onto the centre of each square. Fold edges over to make a triangle.   Press to seal. Place each empanada on the baking sheet. If desired, reinforce the seal by crimping the edges with the tines of a fork. Brush the tops of the empanadas with a light coating of the glaze.   Top with a light sprinkle of paprika or cayenne pepper.
8. Continue this process with the second square of puff pastry.
9. Empanadas can be assembled to this point and refrigerated for several hours, and baked just before serving if you wish. Bring the empanadas to room temperature prior to baking.
10. Bake for about 20 minutes, or until golden and puffy. Serve with your favourite salsa.

 

Questions and comments are always welcome      alex@chilipeppersandpears.com