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Lunch / Dinner

Chorizo Empanadas with Black Beans & Smoked Paprika

These tasty bites have a kick! Chorizo Empanadas are the perfect appetizer for a holiday gathering or New Years Party. Pair these with your favorite dipping sauce for more layers of flavor.

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Ingredients

The empanadas can be made and frozen for up to 1 week. Before baking, thaw for 15 minutes, then brush with egg wash.

Instructions

Preheat oven to 400°. Line 2 baking sheets with parchment paper.

Sauté chorizo in 1 Tbsp. oil in a large skillet over medium-high heat, breaking up chunks with a spoon, until beginning to brown, about 5 minutes. Transfer chorizo to a paper-towel-lined plate; set aside. Discard drippings.

Heat remaining 1 Tbsp. oil in the same skillet over medium-high. Add onion and jalapeño and cook until softened, 3–5 minutes.

Stir in garlic and sauté 1 minute. Add chorizo, chipotle, cumin, and cinnamon. Off heat, add beans, scallions, raisins, and lime juice; season with salt and pepper.

Unroll 1 sheet of pie dough on a lightly-floured surface. Cut circles from dough with a 31/2-inch biscuit cutter; repeat with remaining 5 sheets of dough, rerolling scraps once. Arrange dough rounds on prepared baking sheets.

Spoon 1 Tbsp. filling into center of each round. Fold rounds in half, pinch to seal, and crimp edges with a fork.

Combine egg and water, then brush on empanadas, and sprinkle with smoked paprika. Bake the empanadas until golden, 15–18 minutes.

Serve empanadas with Roasted Garlic and Bacon Dip.

Use a fork to crimp the edges of the empanadas so they stay sealed and don’t pop open during baking.

Use a fork to crimp the edges of the empanadas so they stay sealed and don’t pop open during baking.

Nutritional Facts

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What is more comforting on a cool fall day than a pot of soup simmering away on the stove?

These recipes are bound to make the transition to sweater weather a lot easier and way more delicious.

No thanks, I don't want a free download