Chorizo & Queso Empanadas

Ingredients

Directions

1. 1

   Place skillet over medium heat. Remove plastic casing from chorizo, place in skillet, add carrots, hash brown potatoes, and cook for 5 minutes, breaking up with a spoon.

2. 2

   After 5 minutes, add Vidalia onions, red pepper, cumin, garlic, and tomato paste. Cook for 7 more minutes.

3. 3

   Stir in sweet corn, and cheese dip. Cook for 2 more minutes. Transfer to a medium bowl and set aside.

4. 4

   Sift together flour and baking powder, add to the bowl of a stand mixer. Incorporate salt, and combine.

5. 5

   While the mixer is running, add margarine, and water. Continue mixing just until the dough forms a ball. Scrape the dough onto a lightly floured surface and gently knead into a smooth, soft ball.

6. 6

   Place ball in a large bowl, cover with plastic wrap and allow to rest in a cooler for 1 hour.

7. 7

   Divide dough into 1.5 oz. balls and roll into circles, about 5 inches in diameter.

8. 8

   Add 2 Tbsp. of filling to the center of each dough circle. Brush edges with egg wash, fold the dough in half, and crimp the edges closed with a fork.

9. 9

   Place empanadas on a parchment lined sheet pan. Bake at 350°F for 15 minutes.

10. 10

    Remove empanadas from the oven and brush with the egg wash. Bake for an additional 5 minutes, or until golden brown.