Easy 5-Ingredient Aged Cheddar & Chorizo Empanadas

chorizo

🥗Healthier: turkey chorizo

💰Cheaper: pork sausage

Turkey chorizo offers lower fat content while pork sausage is often more affordable.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cream cheese

Nutritional yeast provides a cheesy flavor with fewer calories, while cream cheese is often less expensive.

Roast poblano peppers directly on an open flame until the skin is blackened, turning occasionally.

Place roasted peppers in a paper bag and seal to allow steam to build up and loosen the skin.

Brown 1 pound of ground chorizo in a pan, breaking it up as it cooks until golden brown.

Remove the skin from the roasted poblano peppers, then slice them open to remove the seeds and stem.

Dice the peeled poblano peppers into small pieces and add them to the browned chorizo in the pan, mixing well.

Let the chorizo and poblano mixture cool down.

Flour a surface and roll out the thawed puff pastry to about 12 by 12 inches, then cut into 9 square pieces.

Layer cheese on the bottom of each square, add a spoonful of the chorizo and poblano mixture, and top with more cheese.

Fold each square into a triangle, sealing the edges with an egg wash made from 1 egg and 1 tablespoon of water, using a fork to crimp the edges.

Poke a hole in the top of each empanada and place them on a parchment-lined baking sheet.

Brush the tops of the empanadas with egg wash and bake in a preheated oven at 400 degrees Fahrenheit until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens