Chorizo Empanada Recipe

Empanada Preparation

1. 1

   Make the Dough

   In a large bowl, mix all-purpose flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually add cold water, mixing until the dough holds together. Wrap in plastic wrap and refrigerate for at least 30 minutes.

2. 2

   Prepare the Filling

   In a skillet over medium heat, cook the chorizo until browned. Add the onion, garlic, and bell pepper; cook until softened. Stir in cumin and black pepper. Remove from heat and let cool.

3. 3

   Make the Salsa

   In a bowl, combine grated carrots, diced peaches, red onion, lime juice, cilantro, and salt. Mix well and set aside.

4. 4

   Assemble the Empanadas

   Preheat the oven to 375°F (190°C). Roll out the dough on a floured surface to about 1/8 inch thick. Cut out circles using a cutter. Place a tablespoon of filling on one side of each circle. Fold over and seal the edges with a fork.

5. 5

   Bake

   Place the empanadas on a baking sheet lined with parchment paper. Bake for 25-30 minutes or until golden brown.

6. 6

   Serve

   Serve the empanadas warm with the carrot peach salsa on the side.