There nearly are as many recipes for EMPANADAS as there are fans of this doughy, delicious filled pastry dish. Some make one big empanada. Many enjoy small fist-sized empanadas. They are all delicious and worth trying. Here is my favorite (and easiest) recipe.
Large Empanada with Chorizo
½ pound chorizo diced into ¼” pieces
½ pound diced pancetta
1 large or 2 small diced Spanish onions
2 large diced red peppers
2 Pillsbury pizza dough
Pre-heat oven to 425 degrees. Heat the onions in a large pan in olive oil until translucent (about 8 minutes). Add the red peppers. Cook another 6 or 7 minutes. Stir occasionally. Add pancetta and chorizo and let them brown.
Meanwhile, place the first roll of pizza dough on a cookie pan which has been coated with olive oil. You can line the pan with parchment paper or foil. Coat the pizza with olive oil.
When the chorizo mixture is finished, spread it on the pizza dough. Cover with the other pizza dough and pinch the edges closed. Spread the top with olive oil and make two or three slits for steam to escape. Bake for 20 minutes or until the entire thing is golden brown.
Here’s a beef filling:
2 lbs ground beef
½ pound bliss or butter potatoes, diced into one inch cubes and boiled until semi-soft
1 large or 2 small Spanish onions, diced
2 cloves of garlic, finely chopped
¾ cup shredded cheddar or any sharp cheese
Pre-heat oven to 425 degrees. Heat the onions in a large pan in olive oil until translucent (about 8 minutes). Add the garlic. Sauté the onions and garlic in the oil over medium heat for 1 minute. Put the ground beef in and begin to brown. When the beef is cooked through, add the potatoes.
Prepare the dough the same way as for the chorizo filling. When the beef mixture is spread on the dough, sprinkle with the shredded cheese.