Ingredients:
Filling:
1/2 cup diced onion
1/2 cup diced red bell peppers
1 tablespoon minced garlic
2 cups mozzarella cheese, grated
2 tablespoons chopped parsley
1 teaspoon pepper
1 1/2 teaspoons salt
Dough:
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening
6 tablespoons water
Empanadas
2 eggs
1/8 cup water
Dough
Filling
- Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
- Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
How to make Premio Chorizo and Cheese Empanadas:
Filling:
1. In a sautee pan on high heat, cook Premio Sausage until cooked through. Remove from pan and set aside.
2. In the same pan, cook onions, peppers and garlic until they appear glassy. Remove from pan and let cool. 3. Once cooled, mix all ingredients in a big mixing bowl.
Dough:
1. In a mixing bowl, combine salt and flour. Add shortening in small pieces. Stir in water to form dough and knead for 5 minutes.
2. Roll out dough to 1/8 inch thick and cut into 4-inch circles.
Empanadas:
1. In a small bowl, mix egg and water.
2. On a table sprinkled with flour, place dough rounds. Place one large spoonfull of filling in center of each round. Lightly wet edges of dough with egg mixture. Fold dough rounds over and seal with a fork.
3. Fry in vegetable oil at 330 degrees (F).
SERVES: 4-5
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