Ingredients with Measurements:
- 1 package of refrigerated pie crusts (2 crusts)
- 8 oz. queso panela cheese, diced
- 4 oz. chorizo, cooked and crumbled
- 1/4 cup chopped onion
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped fresh cilantro
- 1 egg, beaten
- Salt and pepper to taste
Special equipment needed:
- Rolling pin
- 3-inch round cookie cutter
- Pastry brush
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, combine the diced queso panela cheese, cooked and crumbled chorizo, chopped onion, chopped red bell pepper, chopped green bell pepper, and chopped fresh cilantro. Mix well and season with salt and pepper to taste.
3. Roll out the refrigerated pie crusts on a lightly floured surface to about 1/8-inch thickness.
4. Using a 3-inch round cookie cutter, cut out circles from the pie crusts.
5. Place a tablespoon of the queso panela and chorizo mixture in the center of each circle.
6. Fold the circle in half and press the edges together to seal.
7. Use a fork to crimp the edges of the empanadas.
8. Place the empanadas on a baking sheet lined with parchment paper.
9. Brush the empanadas with the beaten egg.
10. Bake for 20-25 minutes or until golden brown.
Time:
Preparation time: 30 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
Makes 16 empanadas
Nutritional information:
Calories: 165
Fat: 10g
Saturated Fat: 4g
Cholesterol: 27mg
Sodium: 217mg
Carbohydrates: 13g
Fiber: 0g
Sugar: 0g
Protein: 6g
Substitutions for ingredients:
- Queso panela cheese can be substituted with queso fresco or feta cheese.
- Chorizo can be substituted with ground beef or ground turkey.
- Red and green bell peppers can be substituted with any color bell pepper or jalapeño peppers for a spicier version.
Variations:
- Add diced tomatoes or corn to the filling for extra flavor and texture.
- Use a different type of cheese or meat for a different flavor profile.
- Make mini empanadas using a smaller cookie cutter for a party appetizer.
Tips and tricks:
- Make sure to crimp the edges of the empanadas well to prevent the filling from leaking out.
- If the dough becomes too soft and difficult to work with, chill it in the refrigerator for 10-15 minutes before continuing.
- Serve the empanadas with salsa or guacamole for dipping.
Storage instructions:
Store the empanadas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the empanadas in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the empanadas on a platter and garnish with fresh cilantro or sliced jalapeño peppers.
Garnishes:
Fresh cilantro, sliced jalapeño peppers, salsa, or guacamole.
Pairings:
Serve the empanadas with a side salad or rice and beans for a complete meal.
Suggested side dishes:
- Black bean and corn salad
- Mexican rice
- Refried beans
Troubleshooting advice:
- If the empanadas are not browning evenly, rotate the baking sheet halfway through the cooking time.
- If the filling is too dry, add a tablespoon of water or salsa to the mixture.
Food safety advice:
Make sure to cook the chorizo thoroughly before adding it to the filling. Store the empanadas in the refrigerator and reheat them to an internal temperature of 165°F before serving.
Food history:
Empanadas are a traditional Latin American pastry filled with meat, cheese, or vegetables. They are believed to have originated in Spain and were brought to Latin America by Spanish colonizers.
Flavor profiles:
Savory, cheesy, and slightly spicy.
Serving suggestions:
Serve the empanadas as an appetizer or main dish.
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Region: Mexican