Chorizo Empanadas
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® Empanada Dough for Frying (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
Ingredients
2 tsp.
1 pkg.
(7 oz.)
GOYA® Chorizo, finely chopped
½
<p><span>onion, finely chopped (about ¾ cup)</span></p>
½
<p><span>green bell pepper, finely chopped (about ½ cup)</span></p>
1 tsp.
GOYA® Minced Garlicor 2 cloves garlic, finely chopped
1 can
(8 oz.)
1 pkg.
(14 oz.)
GOYA® Empanada Dough for Frying, thawed
<p><span>All-purpose flour, for rolling out dough</span></p>
GOYA® Vegetable Oil, for frying
Directions
Step 1
<p>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).</p>
Step 2
<p>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 <em>discos</em> and filling to make 10 <em>empanadas</em>.</p>
Step 3
<p>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 <em>empanadas</em> in batches until dough is crisp and golden brown and filling is hot, about 5-6 minutes per batch. Transfer <em>empanadas</em> to paper towels to drain. Serve warm.</p>
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Chorizo Empanadas
Prep Time: 10m
Total time: 60m
Yields: 10 Empanadas
<p>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 <em>empanadas</em>. Here, the chorizo is chopped and sautéed with a classic <em>sofrito</em> 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.</p>
Ingredients
2 tsp.
1 pkg. (7 oz.)
GOYA® Chorizo, finely chopped
½
<p><span>onion, finely chopped (about ¾ cup)</span></p>
½
<p><span>green bell pepper, finely chopped (about ½ cup)</span></p>
1 tsp.
GOYA® Minced Garlicor 2 cloves garlic, finely chopped
1 can (8 oz.)
1 pkg. (14 oz.)
GOYA® Empanada Dough for Frying, thawed
<p><span>All-purpose flour, for rolling out dough</span></p>
GOYA® Vegetable Oil, for frying
Directions
Step 1
<p>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).</p>
Step 2
<p>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 <em>discos</em> and filling to make 10 <em>empanadas</em>.</p>
Step 3
<p>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 <em>empanadas</em> in batches until dough is crisp and golden brown and filling is hot, about 5-6 minutes per batch. Transfer <em>empanadas</em> to paper towels to drain. Serve warm.</p>
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