Homemade Chorizo Empanadas
1 - 12 ounce package pork, beef, or soy chorizo, removed from casing (I used pork)
1 cup bell peppers, diced (I mixed red, yellow and orange)
3/4 cup sweet yellow onion, diced
3/4 cup shredded monterey jack cheese
3/4 cup shredded cheddar cheese
2 cloves garlic, minced
2 sheets puff pastry, thawed
1 tablespoon olive oil, plus some to brush pastry
Small bowl of water, room temperature
Flour to roll out pastry
In a large skillet heat the 1 tablespoon of olive oil over medium heat. Add the onion, bell peppers and garlic. Cook for about 3-5 minutes stirring occasionally until the vegetables have softened a bit. Add the chorizo to the the vegetables. Using a spatula, break up the chorizo link and cook for 5-7 minutes until completely cooked through. Remove the skillet from the heat and allow to cool completely.
When chorizo mixture is cool transfer to a large mixing bowl and add the cheese. Mix well to combine and set aside.
Place the puff pastry on a slightly floured surface. Sprinkle flour on the top of the pastry. Roll out the pastry until about 1/16 inch thick. Using a 4 inch round cookie cutter (or a 4 inch round bowl or ramekin) cut circles out of the pastry.
Place 1 table spoon of the chorizo mixture in the center of the pastry. Moisten the edges with the room temperature water and fold the pastry in half making a half circle. Gently pinch the ends together. Using a fork press down on the edges sealing the empanada together. Repeat these steps until all the pastry is used.
Place the empanadas on a parchment paper lined baking sheet. Lightly brush the empanadas with olive oil and bake in the oven for 25-30 minutes until golden brown. Serve with your favorite salsa.
Makes 22-25 empanades.