If you didn’t already notice, I am a bit obsessed with latin american cuisine. I love it. I love the bright flavors, the abundance of cilantro, the spice. All of it. Combined with my love of latin american cuisine, is my love of creating lunch items that are stored in the freezer and easily packed each day.
Empanadas make a great freezer meal. I like to make minis and pack a few each day for lunch. Below I included my recipe for homemade chorizo. I developed this recipe by adjusting the spices and cooking small amounts until I loved the flavor. I suggest that method any time you are making a new sausage recipe. Then, allow the flavors to merry overnight. The below recipe is for potato, roasted pepper, and chorizo empanadas.
The other flavor that we have made was using leftover carnitas, corn casserole, fire roasted Anaheim peppers, and Jack cheese. Those are seriously good. They are a great use for leftovers of any kind.
Prep Time: 10 minutes plus 1 hour rest
Cook Time: 20-25 minutes
Ingredients (36 mini empanada)
- 2 1/4 cups flour
- 1 1/2 teaspoons salt
- 1 stick cold butter, cut into small pieces
- 1 egg
- 1/3 cup ice water
- 1 tablespoon distilled white vinegar
- 1 egg
- 1 tablespoon water
In a food processor, pulse flour, butter, salt, and egg until it reaches a sand texture. Add the vinegar. With the food processor on low, drizzle in the ice water. Process until the dough forms a ball. You may need to add more flour if it is too moist or water if it is too dry.
Wrap the dough ball in plastic wrap and refrigerate for at least 1 hour.
On a floured surface, roll out the dough very thin. Cut into three inch diameter circles. Dip your finger in water. Moisten the inner edge the whole way around. Fill with 1 to 1 1/2 tablespoons of your choice of filling. Stretch the dough around the filling. Using a floured fork, close the empanada by making indentations the whole way around the outer edge.
Place on a rack on a baking sheet. Coat the outside with egg wash (egg and 1 tablespoon water). Bake at 400 degrees for 20-25 minutes, or until brown and crispy on the outside. Remove from the oven and enjoy.
These freeze very well.
Chorizo, Potato, and Fire Roasted Pepper Empanada Filling
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients (Filling for 36 mini Empanadas)
- 2 teaspoons olive oil
- 1/2 small yellow onion, diced
- 3/4 pound chorizo
- 1 Idaho Potato
- 2 fire roasted poblano peppers
In a medium skillet, cook onions in oil until translucent. Add the chorizo and cook until brown.
While the onion and chorizo are cooking, microwave the potato until cooked thoroughly.
Add the potato and diced poblano peppers and stir to combine. Cool before stuffing into empanadas.
Prep Time: 10 minutes active 8-24 hours r
Ingredients (8 servings)
- 8 cloves garlic
- 1 tablespoon salt
- 1 teaspoon pepper
- 3 tablespoons smoked paprika
- 2 tablespoons chili powder
- 1 teaspoon ancho chili powder
- 1 teaspoon cayenne
- 1 teaspoon chipotle powder
- 2 pounds ground pork
Place all spices in a food processor. Process until the garlic is finely ground. Pour spices into a bowl with the pork. Mix to combine. Store in a plastic bag for at least 8 hours or up to 24.
It is yummy immediately, you can taste for spices by cooking a small amount in a pan.
Tags: freezer meals