Chorizo Empanadas

Happy Boxing Day, everyone! I hope your holiday was wonderful, warm, and yummy. Here’s a recipe I found that you can try out, just in case your pants aren’t stretched enough from the festivities.

These empanadas look SO yummy that I am tempted to undo fifteen years of vegetarianism… Photo and recipe by Linda Makiej. I can’t believe she doesn’t live in New Mexico! What is this?

Chorizo Empanadas


4 cups Flour
2 Eggs
5 tablespoons Vegetable shortening
1 teaspoon Salt
1 1/2 cup Milk
1 1/2 pound Chorizo sausage, ground
1 medium Onion, diced
1 teaspoon Garlic, minced
1/2 cup Salsa
Oil for frying


Place the flour, eggs, shortening, and salt in a food processor bowl. Pulse until well mixed. Add half of the milk and pulse until blended. Add the rest of the milk and pulse until a ball forms. Wrap in plastic wrap and refrigerate for 30 minutes. Brown the chorizo in a heavy skillet. Add the onion and garlic and cook until the onion is just soft. Drain off any excess fat. Mix in the salsa. Set aside. Roll the dough out to 1/8 inch thick on a floured cutting board. Cut out three-inch circles. Place 1 Tablespoon of the chorizo mix in the center of each circle. Fold into a half-circle. Crimp the outer edge with a fork to seal. Heat the oil in a heavy skillet. Add the empanadas and brown lightly on both sides. Drain on paper towels. Serve warm with Roasted Garlic Dip – below:

Roasted Garlic Dip

3 heads garlic, unpeeled
1 tablespoon olive oil
1/2 cup sour cream
1/4 cup mayonnaise
1 green onions, chopped
1 tablespoon red wine vinegar
1/2 teaspoon salt
3/4 tablespoon ground black pepper


1.Preheat an oven to 300 degrees F (150 degrees C).
2.Cut off the top of the head of garlic to expose the cloves, trimming about 1/4 inch off of the top of each clove. You may need to trim individual cloves along the sides of the head. Brush the cut cloves with a small amount of olive oil, then nestle the head into a piece of aluminum foil.
3.Bake in the preheated oven until the cloves are tender and nicely browned, about 1 hour. Remove, and allow to cool to room temperature.
4.Once cool, squeeze the garlic cloves out of their skins and into a mixing bowl. Mash well with a wire whisk, then add the sour cream, mayonnaise, green onions, vinegar, salt, and pepper. Whisk until evenly blended, then refrigerate 2 to 4 hours to allow the flavors to blend.


2 responses to “Chorizo Empanadas

  1. Happy New Year!

    Thank you for including me, “Whimsical Poppysmic”, in your beautiful treasury!

    Chrissy xxx

  2. cnjceramics

    This sounds amazing! I am going to have to try them :)

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