Chorizo Empanadas

These tasty little pockets are very versatile. You can fill empanadas with almost anything. I've done squash as a savory dish and jam as a dessert!

I've used two different dough recipes for empanadas, the first is a more savory dough. It turns out more like pizza dough and works well with the chorizo. The second recipe is basically a pie crust, it has more of a buttery taste and comes out flakier. This would be a more preferable dough to use for a sweet empanada.

Chorizo Empanadas
Makes 24 empanadas

Ingredients:
*Dough*
4 cups flour
2 eggs
5 tbsp vegetable shortening
1 tsp salt
1 1/2 cup milk
*Filling*
1 1/2 lb chorizo sausage
1 medium onion, diced
1 tsp garlic, minced
1/2 cup salsa

Directions:

Preheat oven to 350 F

1. Place flour, eggs, shortening, and salt in a food processor bowl. Pulse until well mixed. Add half of the milk and pulse until blended. Add the rest of the milk and pulse until a ball forms. Wrap in plastic wrap and refrigerate for 30 minutes.

2. Brown the chorizo in a heavy skillet. Add the onion and garlic and cook until the onion is just soft. Drain off any excess fat.

3. Mix in the salsa. Set aside.

4. Roll the dough out to 1/8 inch thick on a floured cutting board. Cut out three-inch circles.

5. Place 1 Tablespoon of the chorizo mix in the center of each circle. Fold into a half-circle. Crimp the outer edge with a fork to seal.

6. Bake on lined cookie sheet at 350F for 15-20 minutes.


Alternate Dough Recipe

2 cups all purpose flour
1 tsp kosher salt
1/2 tsp sugar
12 tbsp unsalted butter, cut into small squares
2 large egg yolks
2-3 tbsp ice water

Directions:

1. Combine the flour, salt, and sugar in a food processor. Add butter, and pulse a few times to cut the butter into the flour. Add the egg yolk and combine. Continue to pulse while slowly adding water until the ingredients start to gather.

2. Transfer the dough onto a floured work surface and gently knead to bring together. Roll the dough into a cylinder about 1 inch in diameter. Wrap the dough in plastic wrap and refrigerate until firm, about an hour, or for up to one day.