Chorizo Spinach And Cheese Empanadas Recipes

CHORIZO EMPANADAS

Steps:

• Heat oven to 400ºF.
• Beat cream cheese and butter in large bowl with mixer until blended. Gradually beat in flour. Shape into ball; wrap in plastic wrap. Refrigerate while preparing empanada filling.
• Cook meat and onions in large skillet on medium-high heat 9 to 10 min. or until meat is done, stirring frequently. Drain. Cool completely.
• Roll out dough on lightly floured surface to 1/8-inch thickness. Use 4-inch cookie or biscuit cutter to cut dough into 24 rounds, rerolling scraps as necessary. Spoon 1 Tbsp. meat mixture onto center of each; brush edge with egg. Fold in half; seal edges with fork.
• Place on baking sheet sprayed with cooking spray. Cut small slits in tops to vent; brush with remaining egg.
• Bake 18 to 20 min. or until golden brown.

SPINACH AND CHEESE EMPANADAS

Steps:

• In the bowl of a standing electric mixer using the paddle attachment, beat the cream cheese and butter on high speed until very smooth, pausing to scrape down the sides of the bowl, as necessary. Reduce the mixer speed to low, add the flour, little by little, and the salt, and process until just combined. Turn the dough out onto a slightly floured surface and knead lightly. Form the dough into a disk, cover with plastic wrap and refrigerate for at least 3 hours and up to overnight.
• Heat 1 teaspoon of the reserved bacon drippings in a medium nonstick skillet and, when hot, add the spinach. Cook, stirring frequently, until the spinach is wilted and has released its liquid, 2 to 3 minutes. Transfer the spinach to a colander to drain. When the spinach has cooled enough to handle, squeeze to release any excess water, then transfer to a cutting board and finely chop. Set aside.
• Add 2 more teaspoons of the bacon drippings to the same skillet, then add the onion and garlic and cook, stirring, until soft but not browned, 2 to 3 minutes. Add the reserved spinach, crumbled bacon, cottage cheese, salt and pepper to taste and nutmeg and mix thoroughly. Transfer to a mixing bowl and allow to cool thoroughly. Taste and adjust seasoning, if necessary.
• Preheat the oven to 450 degrees F and lightly grease a baking sheet.
• Remove the dough from the refrigerator and, working on a lightly floured work surface, roll the dough to a thickness of about 1/8-inch thick. Using a small bowl or saucer as a guide, cut the dough into as many 5-inch circles as possible. Gather the scraps of dough together and knead lightly to reform the dough into a disk. Roll out as before and again cut as many rounds as you can. You should be able to get 10 to 12 rounds. Divide the spinach filling evenly among the dough circles. Using your fingers, lightly moisten the edges with some of the beaten egg, then fold 1 side over so that the edges meet, and press to seal. Crimp the edges using the tines of a fork and transfer to the prepared baking sheet. Repeat until all of the empanadas are assembled. Brush the tops of each empanada with some of the beaten egg and bake uncovered until golden, 12 to 15 minutes.
• Serve either warm or at room temperature.