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These super quick and easy empanadas are the best for a busy weeknight dinner. You brown the chorizo while the oven is heating up and 15 minutes later - dinner is served!


INGREDIENTS:


  • Puff Pastry 
  • 6-7 oz (1 link) V&V Supremo Chorizo
  • 1/2 cup V&V  Supremo Shredded Chihuahua Cheese
  • Picante sauce
  • 1 egg, slightly beaten

INSTRUCTIONS


  1. Preheat oven to 425
  2. Brown chorizo in a skillet, breaking it up into crumbles as you cook. You might need to add a tiny bit of olive oil. Once browned, set aside to cool 
  3. Line cookie sheet with parchment paper
  4. Cut out rounds of puff pastry with 3" or 4" round cookie cutter 
  5. Top round of puff pastry with 1 Tbsp of chorizo, dab of picante sauce and shreds of cheese (add more cheese!)
  6. Fold over pastry and seal shut with end of fork 
  7. Brush top of empanada with beaten egg
  8. Bake 15-20 minutes until golden brown 

This article and recipe adapted from this site
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