Best Chorizo Spinach And Cheese Empanadas Recipes

CHORIZO EMPANADAS

Chorizo Empanadas image

Provided by Food Network

Time 1h20m

Yield 8 servings (3 empanadas each)

Number Of Ingredients 9

Ingredients

6 cups all-purpose flour, plus more for dusting
12 ounces (3 sticks) butter, melted
2 teaspoons salt
2 eggs
3 cups cooked pork chorizo
1 1/2 cup mashed potatoes (leftovers are great for this)
1 cup shredded melting cheese, such as Oaxaca or mozzarella
1 cup chopped fresh cilantro
Canola oil, for frying

Steps:

For the empanada dough: Add the flour, butter, salt, eggs and 1 cup water to the bowl of a stand mixer fitted with the dough hook. Mix on medium speed until a dough is formed.
Wrap the dough with plastic wrap and hold at room temperature for 30 minutes.
For the chorizo filling: Mix together the chorizo, potatoes, cheese and cilantro in a stand mixer fitted with the paddle attachment. Mix until combined, then set aside.
Lightly flour a work surface and roll the dough out to 1/8-inch thick. Using a 4-inch round cookie cutter, punch out the rounds.
Wet the dough rounds slightly with water. Place 1 to 1 1/2 ounces of filling on a round. Fold over and crimp with a fork. Repeat until all rounds are filled.
Heat the oil in a deep-fryer or Dutch oven fitted with a deep-fry thermometer to 350 degrees F.
Fry the empanadas in batches until golden brown.

CHORIZO, SPINACH AND CHEESE EMPANADAS

Chorizo, Spinach and Cheese Empanadas image

A flaky pie crust encloses flavorful chorizo, spinach, cheese and salsa. Your taste buds will thank you for making this empanada!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 4

Number Of Ingredients 6

Ingredients

1/2 lb chorizo or Italian sausage
1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
2/3 cup Old El Paso™ Thick 'n Chunky salsa
1 1/4 cups Mexican cheese blend (5 oz)
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 egg, beaten

Steps:

Heat oven to 425°F. In 10-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in spinach and salsa. Stir in cheese.
On ungreased large cookie sheet, unroll pie crusts. Cut each pie crust in half. Divide sausage mixture onto half of each crust half, spreading to within 1/2 inch of edge.
Fold untopped portion of each crust over filling; press with fork, or roll and flute with fingers to seal. Prick tops of empanadas several times with fork. Brush with beaten egg.
Bake 20 to 25 minutes or until golden brown. Serve with additional salsa, if desired.

Nutrition Facts : Calories 860, Carbohydrate 56 g, Cholesterol 140 mg, Fat 6 1/2, Fiber 1 g, Protein 28 g, SaturatedFat 25 g, ServingSize 1 Serving, Sodium 1810 mg, Sugar 2 g, TransFat 0 g