Chorizo and Panela Empanadas
WHAT YOU NEED
- 2 tablespoons olive oil
- 2 pkgs Cacique® Pork Chorizo
- 1 small onion - diced
- 1/2 small bell pepper - diced
- 2 large garlic cloves - minced
- 2 Tbsp. tomato paste
- 1/4 cup white wine
- 1 medium russet potato - finely diced
- Bay leaf
- 5 oz. Cacique® Panela Cheese, crumbled
- 2 tablespoons fresh cilantro - finely chopped
- 2 packages pre-made, refrigerated pie crust (not frozen)
- 1 egg, well-beaten, for egg wash
HOW TO MAKE IT
- Heat the oil in a heavy skillet over medium heat. Add the Cacique® Pork Chorizo and cook through for about 2 minutes. Add the finely diced onion, green pepper, and garlic. Sauté until the onion is soft and translucent. About 5 minutes. Stir in tomato paste, wine, and bay leaf and bring to a simmer on low heat for an additional 5 minutes. Add the finely diced potatoes. Cook until the vegetables are tender and the mixture begins to thicken, stirring occasionally to keep from sticking - about 15 minutes. Remove from heat and set aside. Also, remove the bay leaf at this point.
- Preheat oven to 350 degrees F. While the pork mixture is cooling, mix together the Cacique® Panela Cheese and the cilantro in a medium bowl.
- Prepare a parchment lined baking sheet. Unroll the pie crust dough and cut out 3" inch circles. With your finger, take a bit of the egg wash and run it across one side of the 3" inch circles. This will help the empanadas seal.
- Stir the pork mixture into the bowl with the cheese and cilantro. Mix well. Fill empanadas by placing about 2 Tablespoons of the pork and cheese mixture in each circle. Fold over and seal the edges by pressing down with a fork. Vent the empanadas by poking a fork in them. (Decoratively, of course.) Brush them with the egg wash for a little shine.
- Cook the empanadas at 350 degrees for about 12 to 15 minutes until they're just slightly a golden-reddish-brownish color.
