"If you ate pasta and antipasto, would you still be hungry?"--Unknown

Empanadas (Chile) Recipe

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This recipe for Empanadas (Chile), by , is from Meals and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marcia Gevelinger Bastian
Added: Friday, May 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Pastry: 3 oz. cream cheese, 1 stick butter, 1 1/2 c. flour, dash of salt.

Chorizo filling: 1/8 tsp. cumin, 1 tsp. salt, freshly ground pepper, 1/2 c. minced onion, 1 T. butter, 2 c. cooked, diced potatoes (Yukon Gold), 1 egg beaten, 1 1/2 c. chorizo cooked and crumbled (I use Usinger's precooked), 2/3 c. chopped green olives, 2 T. minced cilantro, 2 T. vinegar with a dash of paprika.

Directions:
Directions:
Pastry directions: Combine cream cheese, butter, flour, and salt in a food processor and blend until a ball forms. Or, soften cream cheese in a bowl and cut in butter and flour like pastry crust. Add salt. Form into a ball, wrap and chill several hours. When chilled, roll on lightly floured surface and cut in small rounds. Place filling in center (see chorizo filling). Moisten one side with water and fold over moon-style to seal. Crimp edges with tines of a fork. Bake at 400 degrees for 20-25 minutes or until golden. Can be frozen and reheated. Serve at room temperature.

Filling preparation: Saute onion in butter until soft. Place remaining ingredients in a mixing bowl and add cooked onion; mix well. Season. Cool before putting into pastry or the pastry will melt. Add vinegar and paprika and dot with water before pushing together. Brush pastry with egg wash (egg beaten with milk). Bake as above.

Personal Notes:
Personal Notes:
Alex and I made these for a neighborhood progressive dinner. I first tried empanadas when visiting Jan and Pat in Chile.

 

 

 

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