BajaNomad

For Empanadas lovers!

Bob H - 9-10-2009 at 07:51 PM

Chorizo and Black Bean Empanadas

1/2 lb. fresh chorizo sausage removed from casings
1/2 lb. cup yellow onion, chopped
2 (or three) garlic cloves, minced
1 tbsp. cumin
1/8 tsp. cayenne pepper (or more if you like)
1/4 tsp. salt
1 can (15 oz.) black beans, drained
1/2 cup chicken stock
1 cup shredded cheddar cheese
1/2 cup cilantro, chopped
4 readymade pie crusts
1 egg, beaten, with 2 tbsp. water
Sour cream and guacamole, for topping

In a large saute pan over medium heat, cook the chorizo, breaking up the meat with a wooden spoon. When the chorizo begins to brown (about 10 minutes) add onion, garlic and spices. Cook, stirring occasionally, another 5 minutes. Add black beans and stir to combine. Stir in chicken stock., reduce heat to low and simmer 8 more minutes. Remove from heat, stir in the cheese and cilantro and set aside.

Preheat oven to 375F... Line 2 baking sheets with parchment paper.

On a well floured surface, roll out a sheet of readymade pie crust. Use a bowl or a cookie cutter to form circiles approximately 6 inches in diameter. Place a heaping tablespoon of the filling onto the center, fold the dough into a half circle. Crimp edges together with a fork, poke the top with the fork so steam can escape, and set it on the baking sheet. Form the rest of the empanadas and repeat with remaining pasrety shets. Brush all empanadas with egg and water mixture.

Bake for 20 minutes, rotating baking sheets halfway. Cool and serve with sour cream and guacamole. Refrigerate any leftovers.

Bob H

David K - 9-10-2009 at 07:54 PM

Bob, are you writing a Baja cook book in your semi-retired life? :light:

Bob H - 9-10-2009 at 08:16 PM

David, I have not tried this recipe yet, but it makes my mouth water!
Bob H

Bajahowodd - 9-11-2009 at 12:22 PM

Is that one serving?:lol:

Natalie Ann - 9-11-2009 at 04:29 PM

Oh Bob.... you might want to double check that recipe. Looks like empanadas for those who love cumin. 1 tbsp (tablespoon) seems like a lotta cumin to me (but then I'm no expert in spices).
You could whip some up this weekend, report back to me.;D:biggrin:
Waddaya think?

nena

David K - 9-11-2009 at 04:33 PM

Bob, come on up here any Sunday... bring the empanadas... I have a keg of XX in the kegerator... and we can watch the Chargers on our really big screen TV!

Moday Night Football has the Bolts at Oakland!

[Edited on 9-12-2009 by David K]

Bob H - 9-11-2009 at 06:59 PM

Quote:
Originally posted by Natalie Ann
Oh Bob.... you might want to double check that recipe. Looks like empanadas for those who love cumin. 1 tbsp (tablespoon) seems like a lotta cumin to me (but then I'm no expert in spices).
You could whip some up this weekend, report back to me.;D:biggrin:
Waddaya think?

nena


Yes... one TBSP... should be OK. I'll report back when I whip up a batch.
Bob H

pretite - 9-23-2009 at 02:38 AM

My mamay makes the best empanda ever. I'll ask her for her secret recipe then i'll post it in here...


Regards,
pretite
Placement financier

wessongroup - 9-23-2009 at 06:41 AM

Oh my, and I haven't even had coffee yet... thanks for a great breakfest, can already smell the chorizo !!:):)

capt. mike - 9-23-2009 at 03:55 PM

Preheat oven to 375F... Line 2 baking sheets with parchment paper.

ok - what the heck is parchment paper.??!!
same as wax paper? ok to put in the heat?? why?

Martyman - 9-23-2009 at 04:01 PM

Hey Capt.
Parchment paper is not waxed paper. Probably in the same part of the store though. It's a brown paper that keeps things from sticking.

Now if I can just figure out how to just print the recipe and not the whole listing

Santiago - 9-23-2009 at 04:07 PM

Quote:
Originally posted by Martyman
Now if I can just figure out how to just print the recipe and not the whole listing


MM: copy the recipe and paste to a word doc and print from there.

Martyman - 9-25-2009 at 08:45 AM

Hey;
I made these last night. Yumeee! I dipped them in salsa as they were a little mild for my tastes. Two of the pie crusts I used were made from spelt (some hippie grain) and they were not as good as the regular pie tins but...they were still pretty good. I will make these again. Pretty quick and easy although the shapes of my empanadas were extremely variable

Natalie Ann - 9-25-2009 at 08:51 AM

I guess that whole tablespoon of cumin was correct. ok, now I'm ready to make this recipe.... yum! dinner tonight.

btw.... parchment paper.... comes in brown or white/transparent... not only keeps baked items from sticking, it helps them to brown nice and lightly crisp (on the side against the paper, of course).

nena