Chorizo Empanadas

Name: Chorizo Empanadas
Prep time: 10M
Total time: 60M
Yield: 10 Empanadas
Cuisine: Caribbean
Ingredients: 2 tsp. GOYA® Extra Virgin Olive Oil; 1 pkg. GOYA® Chorizo, finely chopped; ½ onion, finely chopped (about ¾ cup); ½ green bell pepper, finely chopped (about ½ cup); 1 tsp. GOYA® Minced Garlic or 2 cloves garlic, finely chopped; 1 can GOYA® Tomato Sauce; ½ tsp. GOYA® Adobo All-Purpose Seasoning with Pepper; 1 pkg. GOYA® Empanada Dough for Frying, thawed; All-purpose flour, for rolling out dough; GOYA® Vegetable Oil, for frying

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Spanish-style Chorizo is highly seasoned dried and cured pork sausage made with savory garlic and smoky paprika. Popular in Spanish-speaking islands in the Caribbean like Cuba, chorizo has become a popular filling for empanadas. Here, the chorizo is chopped and sautéed with a classic sofrito before being enclosed in easy-to-use GOYA® <a title="Empanada Dough for Frying" href="https://goya.com/en/products/empanada-dough-for-frying" data-udi="https://goya.com/en/products/empanada-dough-for-frying">Empanada Dough for Frying</a> (pastry rounds for turnovers). Sealed with a fork and then fried, these Cuban-Style Empanadas are not to be missed.

Total Time

60m

Prep Time:10m

Yields:10 Empanadas

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Ingredients

2 tsp.

GOYA® Extra Virgin Olive Oil

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1 pkg.
(7 oz.)

GOYA® Chorizo, finely chopped

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onion, finely chopped (about ¾ cup)

green bell pepper, finely chopped (about ½ cup)

1 tsp.

GOYA® Minced Garlicor 2 cloves garlic, finely chopped

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1 can
(8 oz.)

GOYA® Tomato Sauce

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½ tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

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1 pkg.
(14 oz.)

GOYA® Empanada Dough for Frying, thawed

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All-purpose flour, for rolling out dough

GOYA® Vegetable Oil, for frying

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Directions

Kitchen View

Step 1

Heat olive oil in medium skillet over medium-high heat. Add chorizo, onions and bell pepper. Cook, stirring occasionally, until vegetables are soft and chorizo is heated through, about 8 minutes. Stir in garlic; cook until fragrant, about 1 minute more. Add tomato sauce and ½ cup water; bring to boil. Reduce heat to medium. Cook, stirring occasionally, until sauce thickens and completely coats chorizo, about 5 minutes. Season with Adobo. Transfer chorizo mixture to medium heat-proof bowl. Let sit until steam subsides. Refrigerate until cold. (Note: Chorizo filling can be stored covered in refrigerator for up to 1 week).

Step 2

On lightly floured work surface, using rolling pin, roll out disco until about ½” larger in diameter. Spoon heaping tablespoon cooled chorizo mixture into middle of dough. Moisten edges with water and fold in half to form half-moon shape. Seal edges by pressing with fork. Repeat with remaining discos and filling to make 10 empanadas.

Step 3

Heat 2″ vegetable oil in large, heavy pot over medium-high heat until vegetable oil registers 350°F on deep-fry thermometer. Alternately, heat oil in deep fryer to 350°F. Fry empanadas in batches until dough is crisp and golden brown and filling is hot, about 5-6 minutes per batch. Transfer empanadas to paper towels to drain. Serve warm.