These empanadas are quick’n’dirty. You will like them just as much as my Mexican Casserole, but unlike the casserole, this recipe gives you only four to six spicy empanadas with an irresistable flaky, browned-butter crust and a juicy chorizo center. The finite number of empanadas means you can still overeat, but you won’t actually pop.
What makes them awesome is, of course, more butter. (I have a tee shirt that says Moar Butter, but I think I need a coffee mug that says that, too. I also put butter in my coffee.) Brush on melted butter before baking, then twice or three times more during the baking for an extra-brown, extra-crunchy, buttery crust.
Makes four to six empanadas.
Preheat oven to 350 or 375oF, depending on how brown you like your empanadas.
1 lb chorizo, nuked 4-8 minutes but not drained
Rich pie crust
2 cups flour
½ c sugar
1 t salt
2/3 cup butter or a bit more (up to ¾ cup)
5 to 7 T cold water
Mix the dry ingredients well. Cut the butter into the dry ingredients until it resembles coarse crumbs. Add cold water sparingly, mixing gently, rather than beating or kneading.
Break the pie dough into clumps and roll out one clump at a time on a floured pastry cloth or floured board. Make rectangles (not squares) about 4 inches x 6 inches, not too thin. Thicker is better.
Spoon the chorizo, with juice, onto one half of each pie dough rectangle. Fold over the dough and crimp it shut with a little water to help glue it together. Place on a baking sheet.
Brush the tops of the empanadas with melted butter. Don’t be chintzy with the butter.
Bake at 350 to 375oF 15 to 30 minutes until the crust is done to your liking.
If you can’t take the heat of picante chorizo, get the no picante version. The sweetness of the buttery pie crust offsets the spiciness of the chorizo.
For an example of a Mexican-style pig-out, try my Coed Demon Sluts: Beth. It comes somewhere in the middle. But in fact, there’s just plain a lot of food in this book. Get it free everywhere: Amazon, Kobo, iTunes, Book View Cafe, and Nook.