Savory Empanadas
Savory Empanadas: Shredded pork & chorizo, garlic, onions and seasonings. Great for snacks, dinner, game day or any Mexicana feast!
Servings: 20 empanadas
Ingredients
Empanada Filling
- 1 medium onion, diced (about 1 cup)
- 2 large garlic cloves, mince
- 16 ounce pork or beef chorizo sausage (Don Juan brand is great)
- 3 cups Shredded pork, chopped across grain (may substitute chicken or beef)
- 3/4 cup salsa verde or red salsa or taco sauce of choice (choose your own heat level)
Empanada Dough
- 2-1/4 cups masa harina
- 3/4 cup flour (or gluten free flour mix)
- 1/2 cup shortening
- 1/2 teaspoon salt
- 1-3/4 cups cold chicken broth or water
- 2 eggs beaten with 2 tablespoons water (egg wash for baking empanadas)
Instructions
Empanada Dough
- Dough: Mix all dry ingredients together in a large bowl. Cut in and crumble shortening with a fork.
- Add the cold chicken broth all at once and stir until dough ball forms.
- Dough will be soft, but will not stick to sides of bowl. Divide and roll into 20 to 22 dough balls about the size of a golf ball. Cover loosely with plastic while forming empanadas.
Empanada Filling
- In a skillet, break apart chorizo and add onions and garlic. Over medium high heat, cook and continue breaking up chorizo while cooking onions and garlic. This will take about 10 minutes.
- Add in salsa or taco sauce of choice and remove from heat to cool while preparing dough and dough balls.
Assembly & Cooking Instructions
- Cut two pieces of parchment paper into 6-inch squares. Use a 4-1/2 inch round cookie cutter and draw a circle for a guide, and flip paper over.
- Place each dough ball between the 6-inch marked squares, place second piece of parchment on top and flatten by hand or with rolling pin.
- Remove top piece of parchment. Brush egg wash on flattened disc and place one heaping tablespoon of meat filling.
- Fold over the top half of dough press edges together using parchment to press together. Crimp with tines of fork.
- Place empanadas on parchment lined baking sheet, brush with egg wash. Bake at 375 for 20 minutes. Cool 5 minutes before serving with queso, sour cream, or guacamole.
- Store any leftover empanadas covered in refrigerator for up to one week or freeze.