Empanadas (2) Recipe

Prepare dough

In a medium bowl, whisk together 1.5 cups all-purpose flour and 0.5 tsp salt. Add 4 tbsp cold diced butter and, using a pastry cutter or fingertips, cut the butter into the flour until mixture resembles coarse crumbs with pea-sized bits. Stir in 0.5 tsp apple cider vinegar. Add 4 tbsp cold water gradually, mixing until the dough just comes together. Do not overwork. Form into a disk, wrap in plastic, and refrigerate at least 20 minutes (can chill up to 2 hours).

Roll and cut

On a lightly floured surface, roll dough to about 1/8 inch thick. Cut two 6-inch circles (for larger empanadas use 7-inch). Keep scraps chilled and re-roll if needed.

Egg wash

Beat 1 egg with 1 tsp water to make an egg wash and set aside for brushing before baking.

Cook chorizo

Heat 1 tsp oil in a skillet over medium heat. Add 6 oz fresh chorizo (removed from casing) and break up with a spatula. Cook 4–5 minutes until it’s browned and mostly cooked through. Transfer to a plate, leaving about 1 tsp rendered fat in the pan.

Sauté aromatics

Add the 0.5 diced yellow onion and 0.5 diced jalapeño to the skillet with the reserved fat. Sauté 3–4 minutes until softened and translucent. Add 1 tsp minced garlic, 0.25 tsp ground cumin, 0.25 tsp smoked paprika, and 0.25 tsp black pepper; cook 30–45 seconds until fragrant.

Combine and finish filling

Return the cooked chorizo to the pan and stir to combine with the aromatics. Cook 1–2 minutes to meld flavors. Remove from heat and stir in 2 oz provolone cheese (shredded or thinly sliced), 1 tbsp chopped cilantro, and 0.5 tbsp lime juice. Taste and adjust seasoning with a tiny pinch of salt if needed (chorizo is often salty). Let the filling cool 5–10 minutes so it won’t melt the cheese completely when assembled.

Portion filling

Divide the filling into two equal portions (about 3 oz chorizo mixture per empanada). Keep warm but not hot before assembling.

Fill empanadas

Place one dough circle on a parchment-lined baking sheet. Put one portion of filling in the center, leaving a 3/4-inch border. Fold the dough over to form a half-moon and press edges to seal. Crimp edges with a fork or fold small pleats to seal. Repeat with the second circle.

Egg wash and vent

Brush each empanada with the prepared egg wash. Use a sharp knife to cut a small 1/4-inch slit or two on top to vent steam.

Bake

Preheat oven to 400°F (200°C). Bake the empanadas on the middle rack for 18–22 minutes, until golden brown and crisp. Remove and rest 3–4 minutes before serving (filling will be very hot).

Make sauce

In a small blender or food processor combine 0.25 cup fresh cilantro, 0.25 cup fresh parsley (optional), 1 garlic clove, 0.25 seeded jalapeño (optional for heat), 3 tbsp olive oil, 1 tbsp lime juice, 0.5 tsp red wine vinegar and 0.25 tsp salt. Pulse until smooth. If too thick, add up to 1 tsp water to reach a drizzleable consistency. Taste and adjust salt, lime, or jalapeño to preference.

Serve

Spoon or drizzle mojo verde alongside the warm empanadas for dipping. Serve immediately.