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.
The empanadas can be made and frozen for up to 1 week. Before baking, thaw for 15 minutes, then brush with egg wash.
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.
% Daily Value*
Total Fat 5g 7%
Saturated Fat 2g 10%
Cholesterol 9mg 3%
Sodium 87mg 3%
Carbs 7g 2%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.