Happy National Empanada Day! Celebrate by trying these easy Chorizo Empanadas.
Prep Time: 20 minutes
Cooking Time: 35 minutes
1/2 lb. ground beef
1/2 lb. Chorizo
1 onion, chopped (1/2 cup)
1/2 tsp. chili powder
1 can (14 1/2 oz) diced tomatoes with mild green chiles, well drained
1 box refrigerated pie crusts
1/2 cup shredded Monterey Jack cheese
1 beaten egg with 2 tbs. of milk
1/2 of Greek yogurt or sour cream
1/2 of cheddar cheese
2 tbs. Green Chilies
1. Preheat oven to 400°F. In medium sized pan, cook beef, sausage, and onion over medium-high heat until it is all browned all the way through. Stir in chili powder and tomatoes.
2. Unroll pie crusts and cut into large wedges. Separate pieces of pie crust. Spoon about 2 cups beef mixture onto half of each crust, spreading to within 1/2 inch of edge. Top each with 1/4 cup cheese. Place other matching piece of pie crust on top and press down edges.
3. Brush the top of each Empanada with egg wash. Press edge with fork to seal.
4. Bake 20 to 25 minutes or until golden brown.
~Adapted from Pillsbury