Chorizo Empanadas

These Chorizo Empanadas are the last meat empanada in the empanada series.  So far we have made with Fig and Brie Empanadas and Beef Empanadas.  Next week we will have Banana and Dulce de Leche Empanadas for desert.

Chorizo Empanadas

Ingredients:

1 1/2 lbs ground Chorizo sausage

1 medium onion chopped

1 tsp garlic minced

1 TB olive oil

2 cans Pillsbury Thin Pizza Dough

Directions:

1.  Put 1 TB olive oil in a skillet and heat over medium heat.  

2.  Add onion and garlic and cook for 2 to 3 minutes and then add the chorizo.

3.  Cook until the chorizo is done and then drain grease.

4.  Preheat oven to 400 degrees and spray a baking sheet with non stick cooking spray.

5.  Unroll your pizza dough on a large cutting board.

6.  I used a small 5 1/2 to 6 inch saucepan lid to cut circles of dough for the empanadas   I got 4 circles of dough from each pizza crust.  (There is quite a bit of waste, you could probably rework the dough and get more circles)

7.  Once the chorizo is cooked you can start stuffing your empanadas.

8.  Start by putting a few tablespoons of your chorizo on 1/2 of your dough.

10.  Then add some potato, cheese, and cilantro.

 11.  Then fold the other half of dough over the meat mixture and roll the edges so that they are sealed. (Make sure they are sealed well so that nothing leaks out of the dough while cooking)

12.  Bake in the oven for 10 to 12 minutes or until lightly browned.

13.  Serve immediately or remove from pan and place on racks to cool

Makes 8 medium sized empanadas

I hope that you like our little tour of Argentinian Empanadas.  Next week we have Banana and Dulce de Leche Empanadas for desert.  Have a great week and I always love hearing from you.

Enjoy!!!

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