Empanadas name comes the Spanish verb Empanar which means to wrap or coat with bread. The traditional hearty pastry is made by folding a thin circular shaped dough over the stuffing and are served as street food in the Carribbean, Phillipines, Puerto Rico and Latin America. The traditional empanada is prepared with fish or chicken.
I enjoy making empadas in bulk and serving them as a simple meal. I also store the rest in the refrigerator to eat as an on the go snack or as a quick meal.
Ingredients
1 tablespoon extra-virgin olive oil
1/2 pound ground beef steak
1/4 pound fresh chorizo
3/4 cup finely chopped onion
2 cloves finely chopped garlic
1/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 package store-bought pie crust or your favorite pie crust recipe
1 egg
Directions
Preheat the oven to 375 degrees. In a medium-sized skillet, heat the olive oil. Add the beef, chorizo, onion, garlic, cumin, salt and pepper. Cook for 8 to 11 minutes, stirring constantly to blend ingredients. Set aside and let the filling cool.
Roll out the pie crust dough and cut out rounds using a 3-inch cutter. Put 1 tablespoon of filling on half of the round. Fold the other half of the round over and using a fork, press down on the edge of the dough making sure it is sealed all the way around. This forms the empanada. Whisk the egg in a small bowl. Brush the top of each empanada with the egg wash. Arrange the empanadas on a nonstick sheet pan and bake until golden brown, about 15 minutes. Transfer the empanadas to a serving platter and serve.
Buen Provecho!
Question: What filling do you like in your empanadas?
Eva Smith
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Empanadas are my fave. I have tried them from several different countries too. Good thing I’m going to Porto’s for lunch, I can feed my empanadas craving there. 😉
I grew up eating empanadas almost daily. Beef has always been a filling of choice.Adding chorizo like you did here will be my next try. Thanks for sharing!
Ummmm. Deliciosas.
I love empanadas. My mom makes the Colombian kind with the ground beef. I think the chorizo would make a nice twist. I also like to add the cilantro/tomato/onion sauce over them. I forgot what they call it…oh yeah.. Ahi. or is it aji? Lol.
Las preparo con diferentes rellenos pero esta idea de combinar la carne con chorizo me parece genial! Gracias por compartir!
We make all kinds of empanadas, most ubiquitous, the carne and guayaba ones. que rico!
I love empandandas! And yours look delicious!
I love both sweet and savory empanadas and yours look delish…smell-a-vision would be a great on your screen right about now.
These look yummy! I would like to try making them.
A chorizo empanada??? This I have got to try!!! They look and sound delicious! 🙂