What makes empanadas the real deal? Well, way, way back in the 1500’s when Spain invaded what would much later become Mexico, they planted wheat. Lots of wheat. This was the only grain accepted by the Roman Catholic Church for communion wafers (corn was for the lower classes).
With all that wheat available, the Spanish began making bread and other favorite foods, like, ta-daaa: Empanadas! By the way... the word “empanada” comes from the Spanish verb empanar, which means to wrap or coat in bread.
Okay. History lesson over.
So this year, get out of that guacamole rut and try these Cheesy Chicken and Chorizo Empanadas. Best part? There are a lot of shortcuts in this recipe. Lots and lots. I used store-bought rotisserie chicken and Goya’s Puff Pastry Dough for Turnovers (you can usually find these in Hispanic markets or larger supermarkets).
There’s even a step-by-step tutorial if you click here. Super easy and super delicious... and muy authentico (that means very authentic!).
Cheesy Chicken and Chorizo Empanadas
prep: 30 minutes
bake: 20 to 25 minutes
2 cups shredded cooked chicken (I pulled mine off a store-bought rotisserie chicken)
12 ounces chorizo (Mexican sausage)
8 ounces Chihuahua cheese
1 package Goya Puff Pastry Dough for Turnovers, thawed
1 egg, lightly beaten chopped cilantro or parsley (optional)
let’s get to it...
Remove enough meat from a store-bought rotisserie chicken to make 2 cups; set aside. Heat chorizo in a large skillet over medium heat, breaking up meat with a spoon. Cook for 10 to 12 minutes, stirring frequently. Remove from heat and drain on a paper towel. Add drained chorizo to chicken and mix.
Spray a kitchen grater with anti-stick cooking spray. Grate Chihuahua cheese; set aside. (You can also buy shredded Chihuahua cheese.)
Place oven rack in middle of oven. Heat oven to 375°F.
Separate thawed dough rounds on work surface. Roll out each one slightly to make them easier to fold.
Spoon meat mixture and cheese evenly onto center of each of the 12 dough rounds. Brush edges of dough with beaten egg. Fold dough into half-moon shape. Press down edges with a fork or twist edges gently to seal.
Place empanadas on baking sheets spaced 1-inch apart. Brush tops of empanadas with remaining beaten egg.
Bake for 18 to 20 minutes, or until golden brown and filling is hot. Top with fresh chopped cilantro or parsley if desired.
For the Step-by-Step Tutorial, click here to see it on my website. It will be below the main recipe. You can also click on the link:
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