We host my cousins for dinner about once a year. It’s so nice to see everyone and catch up on what’s new in their lives over a good, comforting meal. They love my husband’s aji de gallina, which is a Peruvian shredded chicken dish served with rice. This year, I decided to accompany his infamous dish with empanadas. I love empanadas and have been waiting to try to make them at home for awhile now. They turned out splendid, super flavorful and the perfect appetizer to this South American themed dinner!
Beef and Chorizo Empanadas
recipe inspired from Food Network
- 1 tablespoon extra-virgin olive oil
- 1 pound ground beef steak
- 12 oz fresh pork chorizo, casing removed
- 1 finely chopped onion
- 2 cloves finely chopped garlic
- 1/2 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons chopped pimiento-stuffed olives
- 3 tablespoons chopped cilantro
- 2 packages store-bought pie crust
Preheat the oven to 400 degrees F.
In a large-sized skillet, heat the olive oil over high heat. Add the beef, chorizo, onion, garlic, cumin, and pepper. Cook for 7 to 10 minutes, stirring constantly so that the ingredients are well blended. Turn off heat. Add olives and cilantro. Set aside and let the filling cool.
Roll out the pie crust dough and cut out rounds using a 5-inch cutter. Put filling on half of the round. Fold the other half of the round over and using a fork, press down on the edge of the dough making sure it is sealed all the way around. This forms the empanada. Whisk the egg in a small bowl. Brush the top of each empanada with the egg wash. Arrange the empanadas on a nonstick sheet pan and bake until golden brown, about 20 minutes. Transfer the empanadas to a serving platter and serve.
Floral Crowns 