Chorizo empanadas from The Homesick Texan Cookbook (page 95) by Lisa Fain

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Notes about this recipe

  • Breadcrumbs on June 12, 2012

    p. 95 We enjoyed these although I did find the filling to be drier than that in other empanadas I’ve made in the past. I do think its important to use a good quality, well-seasoned sausage since the flavour of the chorizo shines in this dish. I used 3/4lb of chorizo to fill my pastry shells and I still had some of the filling left over. The recipe suggests 2tsp of filling per empanada. This is simply inadequate. I referred to my other empanada recipes and 2tbsp was the typical amount required for a 5 in. pastry. Instead of rolling out and cutting the dough as LF suggests, I find it much easier to break off golf-ball sized pieces of refrigerated dough and roll into a 5 in. disk when I’m working with cream cheese pastry dough. No cutting required. I omitted the cumin. Good but not great for us. We liked the flavour and always enjoy the flaky crust produced by a cream cheese pastry but it the filling was a bit dry for us. Photos here: http://chowhound.chow.com/topics/851920#7396832

  • amraub on April 22, 2012

    My guests and I loved these empanadas. I used the red chorizo recipe in the book and skipped on the sesame seeds. I sometimes have trouble rolling out pie crusts, but had no trouble with rolling out this dough. It's worth the extra work over using pre-made empanada dough. If you end up with extra filling, it mixes up very nicely with eggs for breakfast taco filling the next morning.

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