Beef and Chorizo Empanadas
Empanadillas de Res y Chorizo
These baked empanadas are filled with a slightly spiced beef and chorizo picadillo filling that make them perfect for game day or holiday entertaining.
2 ½ cups unbleached all-purpose flour
¼ teaspoon salt
½ cup (4 ounces) cold unsalted butter, cut into small pieces
4 ounces cold cream cheese, cut into small pieces
5-7 tablespoons ice water
1 pound ground beef
1 pound fresh chorizo (if using links, remove the casing)
1 medium yellow onion, finely diced
1 green bell pepper, finely diced
4 garlic cloves, minced
2 tablespoons tomato paste
1 teaspoon kosher salt
1 ½ teaspoon ground cumin
2 teaspoons dried oregano
1 cup dry white wine
8 ounces canned tomato sauce
1 6.3 ounce jar Manzanilla Olives with Pimentos, roughly chopped
¼ cup raisins
1 large egg + 1 teaspoon water for egg wash
ANOLON | Cookie Pan
ANOLON | 5-Quart Covered Sauté with Helper Handle
For the Dough
For the Filling
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In the bowl of your food processor, place the flour, salt and butter and pulse until it resembles coarse meal.
Add the cream cheese and pulse 3-4 more times or until the dough is combined.
With the food processor running, dribble the water, 1 tablespoon at a time from the top. When the dough starts to come together you've added enough water.
Pour the dough out onto a lightly floured surface and gently knead it into a disc.
Wrap in plastic wrap and refrigerate for at least 30 minutes - dough can be made ahead of time.
Using a 12-inch deep skillet over medium heat, drizzle about 1 tablespoon avocado or grapeseed oil and add the diced onions. Saute for about 3-4 minutes and then add the diced green peppers. Continue to sauté until the onions and peppers start to soften, about another 5 minutes and then add the garlic to cook for 30 seconds.
Stir in the tomato paste to the mixture and then the ground beef and chorizo. Use a wooden spoon to break up the beef and chorizo into small pieces. Season with the salt, cumin powder and dried oregano.
Cook the meat until it’s browned and no longer pink thorough, about 15 minutes, stirring thorough to break up any large chunks. Once the meat is cooked through, drain any excess grease.
Pour in the white wine, tomato sauce, chopped olives and raisins. Bring the sauce to a simmer and then cover. Cook for about 10 minutes or until the sauce has thickened. Remove from the heat.
While the sauce is thickening, begin to roll out the dough for the empanadas. Remove the dough from the refrigerator and break off about half. Leave the half you are not using in the refrigerator.
On a well floured surface, roll the dough out to about 1/8 to ¼ inch thickness and using a 4.5 inch round cutter, cut out circles. Place the scrapes aside.
Heat your oven to 400 degrees and have a non-stick cookie sheet ready to go.
Place a heaping tablespoon in the center of each round and fold in half. Use a fork dipped in the egg wash to crimp the empanadas closed. Transfer to the cookie sheet. Continue to with the remaining dough.
Once all the empanadas are filled, brush with egg wash and bake for 20 minutes or until the empanadas are golden brown. Let cool for 10-15 minutes before serving. Makes about 20 small empanadas.
There will be leftover picadillo filling that can be used for an additional meal served over rice or you can double the amount of empanada dough to make more for a large crowd.