SPINACH AND CHEESE EMPANADAS
Provided by Food Network
Categories appetizer
Time 4h2m
Yield 10 to 12 empanadas
Number Of Ingredients 13
Steps:
- In the bowl of a standing electric mixer using the paddle attachment, beat the cream cheese and butter on high speed until very smooth, pausing to scrape down the sides of the bowl, as necessary. Reduce the mixer speed to low, add the flour, little by little, and the salt, and process until just combined. Turn the dough out onto a slightly floured surface and knead lightly. Form the dough into a disk, cover with plastic wrap and refrigerate for at least 3 hours and up to overnight.
- Heat 1 teaspoon of the reserved bacon drippings in a medium nonstick skillet and, when hot, add the spinach. Cook, stirring frequently, until the spinach is wilted and has released its liquid, 2 to 3 minutes. Transfer the spinach to a colander to drain. When the spinach has cooled enough to handle, squeeze to release any excess water, then transfer to a cutting board and finely chop. Set aside.
- Add 2 more teaspoons of the bacon drippings to the same skillet, then add the onion and garlic and cook, stirring, until soft but not browned, 2 to 3 minutes. Add the reserved spinach, crumbled bacon, cottage cheese, salt and pepper to taste and nutmeg and mix thoroughly. Transfer to a mixing bowl and allow to cool thoroughly. Taste and adjust seasoning, if necessary.
- Preheat the oven to 450 degrees F and lightly grease a baking sheet.
- Remove the dough from the refrigerator and, working on a lightly floured work surface, roll the dough to a thickness of about 1/8-inch thick. Using a small bowl or saucer as a guide, cut the dough into as many 5-inch circles as possible. Gather the scraps of dough together and knead lightly to reform the dough into a disk. Roll out as before and again cut as many rounds as you can. You should be able to get 10 to 12 rounds. Divide the spinach filling evenly among the dough circles. Using your fingers, lightly moisten the edges with some of the beaten egg, then fold 1 side over so that the edges meet, and press to seal. Crimp the edges using the tines of a fork and transfer to the prepared baking sheet. Repeat until all of the empanadas are assembled. Brush the tops of each empanada with some of the beaten egg and bake uncovered until golden, 12 to 15 minutes.
- Serve either warm or at room temperature.
POTATO AND CHORIZO EMPANADAS
Provided by Tyler Florence
Categories appetizer
Time 4h15m
Yield 20 empanadas
Number Of Ingredients 19
Steps:
- Put the potatoes in a large pot and cover with cold water; add the salt and bring to a boil, uncovered. Simmer until fork tender, about 15 minutes.
- Meanwhile, place a large skillet over medium flame. Add the chorizo, and cook, stirring for 5 minutes, until the sausage renders its fat and gets crispy. Add the onion and garlic; season with the cumin, oregano, salt, and pepper. Cook and stir for 5 minutes, until the mixture is soft and has a beautiful red color. Pour in the broth and simmer for 3 minutes.
- Drain the potatoes and fold them into the pan, using a wooden spoon, break up the potatoes into nickel-size pieces. Add the olives and raisins and toss everything together; season with salt and pepper, to taste. Allow the filling to cool before filling the empanadas. Serve with cilantro cream.
- In a large bowl, sift together the flour, masa harina, baking powder, and salt. Stir in the melted butter. Gradually add 1/2 cup to 3/4 cup of water, working it in with your hands to incorporate; the dough should be easy to handle and not sticky. Form the dough into a ball, wrap it in plastic, and chill for 30 minutes.
- Lightly flour your rolling pin and counter. Divide the dough in 1/2 so it will be easier to work with and roll it out to 1/8-inch thickness. Using a 4-inch cookie or biscuit cutter, cut out 10 circles of dough; repeat with the other 1/2.
- Spoon 2 generous tablespoons of filling into the center of each pastry circle, leaving a 1/2-inch border. Brush the edges with the egg wash and then fold the dough over in 1/2 to enclose the filling and form a semi-circle. Tightly seal the edges by crimping with the tines of a fork. Chill at least 30 minutes before baking.
- Preheat the oven to 375 degrees F. Place the empanadas on a buttered baking sheet and brush the tops with additional egg wash. Using a fork, prick a few holes in the top of the empanadas for steam to escape. Bake for 30 minutes, until the pastry is golden brown.
- Cilantro Cream
- 1 cup sour cream
- 1/4 cup finely chopped fresh cilantro leaves
- 1/2 lime, juiced Kosher salt and freshly ground black pepper
- In a small mixing bowl, combine the sour cream, cilantro, and lime juice together. Mix thoroughly; season with salt and pepper. Serve with empanadas.
- Yield: 1 cup
CHORIZO EMPANADAS
Provided by Food Network
Categories main-dish
Time 1h20m
Yield 8 servings (3 empanadas each)
Number Of Ingredients 9
Steps:
- For the empanada dough: Add the flour, butter, salt, eggs and 1 cup water to the bowl of a stand mixer fitted with the dough hook. Mix on medium speed until a dough is formed.
- Wrap the dough with plastic wrap and hold at room temperature for 30 minutes.
- For the chorizo filling: Mix together the chorizo, potatoes, cheese and cilantro in a stand mixer fitted with the paddle attachment. Mix until combined, then set aside.
- Lightly flour a work surface and roll the dough out to 1/8-inch thick. Using a 4-inch round cookie cutter, punch out the rounds.
- Wet the dough rounds slightly with water. Place 1 to 1 1/2 ounces of filling on a round. Fold over and crimp with a fork. Repeat until all rounds are filled.
- Heat the oil in a deep-fryer or Dutch oven fitted with a deep-fry thermometer to 350 degrees F.
- Fry the empanadas in batches until golden brown.
FLAKY CHORIZO POTATO AND CHEESE EMPANADAS
Perfectly spicy and 100% delicious! We love the combination of flavors and can't wait to make this recipe again.
Provided by Adriana Torres
Categories Meat Appetizers
Time 1h5m
Number Of Ingredients 12
Steps:
- 1. In a large mixing bowl, combine flour and salt. Mix well. - Add the 2 tbsp. of cooking oil and vodka - Add water a little at a time and mix using your hands - Knead. Dough should be firm but not dry. Adjust water amounts accordingly. - Form into one large ball and cover. Let stand for 30 min. - After thirty minutes, stretch out dough with a roller as thin as possible
- 2. - Using a round cookie cutter or a cup, cut dough circles. The number of empanadas will depend on the size of you cup or cookie cutter. - Pass roller over circles a couple of more times then place about 1 to 1 1/2 tbsp. of stuffing on one side of circle. Fold one side over mixture forming a crescent. Pinch edges to keep stuffing from escaping. - Heat oil in pan. Once oil is hot, fry empanadas, turning them over every couple of minutes until both sides are golden brown.
- 3. Stuffing: In a pan, add chorizo and onion. Cook stirring until chorizo breaks apart. Add cubed potatoes and salt to taste. Cover and leave cooking until potatoes are soft. Uncover and cook for 5-10 more minutes until liquid evaporates. There shouldn't be any oil on the bottom of the pan. If the mixture is too moist, the juices will escape the dough making it difficult t fry. Before scooping mixture into empanadas, cube the cheese and add to mixture.
More about "chorizo spinach and cheese empanadas recipes"
EMPANADAS WITH CHORIZO & POTATO - EATINGWELL
Web Sep 3, 2020 1 cup diced yellow potato ¼ cup water 1 tablespoon avocado or canola oil ½ cup diced white onion ½ cup diced tomato ½ cup sliced …
From eatingwell.com
4.5/5 (4)Total Time 50 minsAuthor Devon O'brienCalories 380 per serving
From eatingwell.com
4.5/5 (4)Total Time 50 minsAuthor Devon O'brienCalories 380 per serving
- Heat a large skillet over medium heat. Add potato and water. Cover and cook until the water is evaporated and the potato begins to soften, 3 to 4 minutes. Add onion and oil and cook, stirring occasionally, until soft, about 2 minutes. Add tomato and scallions; cook until soft, about 3 minutes. Add cilantro and garlic; cook, stirring, until fragrant, about 30 seconds.
- Push the vegetables to the sides and add chorizo to the center of the pan. Cook, crumbling with a wooden spoon, until brown, about 3 minutes. Stir the vegetables and chorizo together, and add vinegar and salt. Cook, stirring, until the liquid has evaporated, about 1 minute.
- Roll each pie crust into a 12-inch circle on a lightly floured surface. Cut out eight 5-inch circles and roll each one out to a 6-inch circle. Mound about 1/4 cup of the filling onto the center of each circle. Fold the dough in half and crimp or pleat the edges. Place on a large rimmed baking sheet and coat both sides of each empanada with cooking spray.
RECIPE: CHORIZO + CHEESE EMPANADAS - THE FOOD HUSSY
Web Dec 7, 2018 style of Central Mexico. I love the V&V Supremo brand of chorizo because they have a mild version – while I love chorizo – spicy …
From thefoodhussy.com
Reviews 4Estimated Reading Time 3 minsServings 2Total Time 25 mins
From thefoodhussy.com
Reviews 4Estimated Reading Time 3 minsServings 2Total Time 25 mins
SPINACH, CHORIZO AND CHEESE EMPANADAS | OLIVEMAGAZINE
Web Mar 29, 2017 STEP 1 To make the dough, rub the butter into the flour then add the egg white and half the yolk (keep the rest), vinegar, a pinch …
From olivemagazine.com
Servings 8Total Time 1 hr 30 minsCategory Snacks, StarterCalories 305 per serving
From olivemagazine.com
Servings 8Total Time 1 hr 30 minsCategory Snacks, StarterCalories 305 per serving
SPINACH AND CHEESE EMPANADAS RECIPE - SHUGARY SWEETS
Web Mar 8, 2018 Easy Instructions Unroll your pie crust and use a biscuit cutter to cut it into 12 circles. You may need to reroll the crust several times to get enough circles. Saute butter, onion and spinach for a few minutes to …
From shugarysweets.com
From shugarysweets.com
PORK CHORIZO AND CHEESE EMPANADAS RECIPE - MY BIG …
Web Feb 2, 2016 2 tablespoons olive oil 2 pkgs Cacique® Pork Chorizo 1 small onion – diced 1/2 small bell pepper – diced 2 large garlic cloves – minced 2 Tbsp. tomato paste 1/4 cup white wine
From mybigfatcubanfamily.com
From mybigfatcubanfamily.com
CHORIZO & CHEESE EMPANADAS RECIPE | LAND O’LAKES
Web STEP 1. Heat oven to 400°F. STEP 2. Cook sausage and pepper in 10-inch skillet over medium heat, stirring occasionally to break up sausage, 6-8 minutes or until cooked through.
From landolakes.com
From landolakes.com
BAKED CHEESE AND CHORIZO EMPANADAS - COOKING ON THE …
From highlandsranchfoodie.com
5/5 (5)Total Time 1 hr 50 minsCategory Appetizer RecipesPublished Jan 16, 2021
EMPANADAS WITH CHORIZO AND CHEESE RECIPE - THESMARTCOOKIECOOK
Web Jan 28, 2022 With a glass, cut out pastry rounds until all the pastry is used up. Break the egg into a small bowl and whisk with a fork. Place in the middle of each pastry round a …
From thesmartcookiecook.com
From thesmartcookiecook.com
CHEESY CHORIZO EMPANADAS | TASTETORONTO
Web Step 1. To prepare the dough, in a medium bowl, beat the eggs with the whole milk and 1/2 teaspoon salt. In a separate large bowl, combine the flour and 1 tablespoon salt and mix …
From tastetoronto.com
From tastetoronto.com
CRISPY CHORIZO EMPANADAS - BUTTER BE READY
Web May 12, 2022 Use an egg wash (1 large egg mixed with 1 tablespoon of water) and brush the tops of each empanada with the egg wash. Place the empanadas in a single layer …
From butterbeready.com
From butterbeready.com
CHORIZO AND POTATO EMPANADAS RECIPE - THE SPRUCE EATS
Web Jul 20, 2021 1 teaspoon cumin 1/2 to 1 cup chicken broth 1 pinch salt, or to taste 1 pinch freshly ground black pepper, or to taste 12 pieces prepared empanada dough 1 large …
From thespruceeats.com
From thespruceeats.com
CHORIZO & CHEESE EMPANADAS WITH AVOCADO CREMA RECIPE | YUMMLY
Web Directions. In a large skillet over medium-high heat, toast the chiles (pasilla and guajillo), turning occasionally, until blistered and fragrant, 4 to 5 minutes. Transfer the chiles to a …
From yummly.com
From yummly.com
CHORIZO AND CHEESE EMPANADAS RECIPE - FOODSDIARY
Web 1 unit of white onion 3 units of red tomatoes 100 grams of green or long onion 150 grams of ricotta cheese 5 units of pork chorizo How to make Chorizo and Cheese Empanadas: …
From foodsdiary.com
From foodsdiary.com
SPINACH AND CHEESE EMPANADAS RECIPE - THE SPRUCE EATS
Web Jun 2, 2021 Ingredients 20 to 24 empanada shells, store-bought or homemade 3 tablespoons olive oil 1/4 cup onion, coarsely chopped 1 clove garlic, minced 6 ounces …
From thespruceeats.com
From thespruceeats.com
BEEF AND CHORIZO EMPANADAS | PEACE LOVE AND LOW CARB
Web Jan 14, 2016 To a large skillet, add the ground beef, pork chorizo, onion, garlic, sea salt and pepper. Sauté over medium heat until the meat is cooked through. Drain excess …
From peaceloveandlowcarb.com
From peaceloveandlowcarb.com
SPINACH, CHORIZO AND CHEESE EMPANADAS RECIPE | EAT YOUR BOOKS
Web Spinach, chorizo and cheese empanadas from Olive Magazine, April 2017 (page 25) Bookshelf; Shopping List; View complete recipe; Ingredients; Notes (0) Reviews (0) …
From eatyourbooks.com
From eatyourbooks.com
SPINACH CHEESE EMPANADAS RECIPE | USE REAL BUTTER | SPINACH AND …
Web Recipe: spinach cheese empanadas A lot of our time seems to revolve around friends and food of late. I guess that's no surprise, but it hops onto an accelerated pace in summer …
From pinterest.com
From pinterest.com
CHORIZO EMPANADAS [RECIPE + VIDEO] FILLING + 3 TYPES OF DOUGH
Web Dec 28, 2022 Thanks! Chorizo Empanadas - Filling and Dough Ideas En Español Recipe ↆ Looking to try chorizo empanadas, pastelitos, or pastelones? This extra-flavorful, …
From dominicancooking.com
From dominicancooking.com
18 EASY ENCHILADA RECIPES - HOW TO MAKE ENCHILADAS - THE PIONEER …
Web 1 day ago Easy Veggie Enchiladas. Filled with roasted sweet potato, broccoli, bell pepper, and onion, these enchiladas will quickly become your new favorite way to eat …
From thepioneerwoman.com
From thepioneerwoman.com
EPIC SPANISH EMPANADAS WITH SPINACH & CHEESE RECIPE
Web Jan 16, 2020 Cuisine Spanish Prep Time 15 minutes Cook Time 25 minutes Servings 6 Empanadas Author Albert Bevia @ Spain on a Fork Ingredients 2 premade pizza …
From spainonafork.com
From spainonafork.com
You'll also love