Bob H
Elite Nomad
Posts: 5867
Registered: 8-19-2003
Location: San Diego
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For Empanadas lovers!
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
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David K
Honored Nomad
Posts: 64837
Registered: 8-30-2002
Location: San Diego County
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Mood: Have Baja Fever
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Bob, are you writing a Baja cook book in your semi-retired life? 
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Bob H
Elite Nomad
Posts: 5867
Registered: 8-19-2003
Location: San Diego
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David, I have not tried this recipe yet, but it makes my mouth water!
Bob H
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Bajahowodd
Elite Nomad
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Location: Disneyland Adjacent and anywhere in Baja
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Is that one serving?
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Natalie Ann
Ultra Nomad
Posts: 2819
Registered: 8-22-2003
Location: Berkeley
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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. 
Waddaya think?
nena
Be yourself, everyone else is already taken.
.....Oscar Wilde
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David K
Honored Nomad
Posts: 64837
Registered: 8-30-2002
Location: San Diego County
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Mood: Have Baja Fever
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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]
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Bob H
Elite Nomad
Posts: 5867
Registered: 8-19-2003
Location: San Diego
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| 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.
Waddaya think?
nena |
Yes... one TBSP... should be OK. I'll report back when I whip up a batch.
Bob H
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pretite
Newbie
Posts: 1
Registered: 9-23-2009
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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
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wessongroup
Platinum Nomad
Posts: 21152
Registered: 8-9-2009
Location: Mission Viejo
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Mood: Suicide Hot line ... please hold
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Oh my, and I haven't even had coffee yet... thanks for a great breakfest, can already smell the chorizo !!
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capt. mike
Elite Nomad
Posts: 8085
Registered: 11-26-2002
Location: Bat Cave
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Mood: Sling time!
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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?
formerly Ordained in Rev. Ewing\'s Church by Mail - busted on tax fraud.......
Now joined L. Ron Hoover\'s church of Appliantology
\"Remember there is a big difference between kneeling down and bending over....\"
www.facebook.com/michael.l.goering |
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Martyman
Super Nomad
Posts: 1904
Registered: 9-10-2004
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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
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Santiago
Ultra Nomad
Posts: 3511
Registered: 8-27-2003
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| 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.
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Martyman
Super Nomad
Posts: 1904
Registered: 9-10-2004
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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
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Natalie Ann
Ultra Nomad
Posts: 2819
Registered: 8-22-2003
Location: Berkeley
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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
Be yourself, everyone else is already taken.
.....Oscar Wilde
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