Recipe by:
K Hackett
Don't worry about deep-frying these mini, meaty empanadas: just cut out circles of pie dough, fill them with this super easy filling, brush with some egg, and bake. They're not your traditional South American pastry, but close enough - and the guys coming over to watch the game sure aren't going to complain ...more
Don't worry about deep-frying these mini, meaty empanadas: just cut out circles of pie dough, fill them with this super easy filling, brush with some egg, and bake. They're not your traditional South American pastry, but close enough - and the guys coming over to watch the game sure aren't going to complain.
Ready in
35 mins
Added to favorites by 47 cooks
1.
Preheat oven to 375 degrees F.
2.
In a small skillet over medium heat, cook the chorizo for about 5 minutes. Let it cool down.
3.
In a mixing bowl, combine the chorizo, ham, beans, cheese, garlic, and Creole seasoning and stir well.
4.
Unroll the pie dough, if using refrigerated prepared pie dough. Using a large cup or cookie cutter, any size, cut circles from the dough. Smoosh together the scraps that didn't fit in the first batch of dough circles and make another circle or two. Place them on a baking sheet.
5.
Place 1 or 2 teaspoons worth of the filling in each dough circle, then fold the circle over to make a semi-circle and smoosh the edges together. You can crimp the smooshed edges with your fingers to make the empanadas look a little nicer, if you want.
6.
In a small bowl, whisk together the egg, water, and olive oil. Use a pastry brush or just carefully use your fingers to lightly coat each empanada with the mixture.
7.
Bake the empanadas for about 20 minutes, until they're golden-brown. Let cool for a few minutes, then serve.