These are cheater empanadas because I use puff pastry for the dough – you’re basically making a little hand pie. This is perfect with a little salad and some delicious ranch – dip the empanada, pour it on the salad – you’re good!
These are so easy to make – you brown the chorizo – which only takes a few minutes – trust me – your oven will take longer to preheat! Then lay out the puff pastry. I had a round cookie cutter (3-4″) that I used – so I cut out 8 circles. Add your toppings, fold over and seal with a fork – then baste with a beaten egg. By the time that was done – the oven was ready to go!
Supremo was founded by Mexican natives in 1964 and is America’s most authentic
Mexican cheese – they make all of their own fresh farmer’s cheese in the hand-crafted
style of Central Mexico.
the V&V Supremo brand of chorizo because they have a mild version – while I
love chorizo – spicy food attacks me like you wouldn’t believe! Not to mention,
their chorizo is the highest quality in the U.S. as it’s free of fillers, MSG
and gluten. I decided to add some of their shredded Chihuahua® Cheese with the chorizo – it
melts really nicely and I’ll have leftover cheese for quesadillas!
They only take 15-20 minutes to bake and that egg baste makes them a perfect crispy golden brown. They’re so light and flaky! It’s always fun to have some ideas for dip as well – I just went simple with sour cream but they would be great with queso or even that mayo+ketchup combo! There’s a local empanada food truck that has a pink sauce and it’s basically just that. Yum!
I promise everybody will love these little hand pies! They’re quick and easy and fun to eat! And they’re made even better with the authentic aste of V&V Supremo Chorizo & Chihuahua Cheese!
Chorizo & Cheese Empanadas
- 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
- Preheat oven to 425
- 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
- Line cookie sheet with parchment paper
- Cut out rounds of puff pastry with 3″ or 4″ round cookie cutter
- Top round of puff pastry with 1 Tbsp of chorizo, dab of picante sauce and shreds of cheese (add more cheese!)
- Fold over pastry and seal shut with end of fork
- Brush top of empanada with beaten egg
- Bake 15-20 minutes until golden brown