Sorry I’ve been away for a few weeks. Unfortunately, our Golden Retriever Sadie, passed away two weeks ago. It happened very fast and I’m still reeling from the loss. Sadie came into my life when she was just 8 weeks old. She would have been 12 this year. She was the best dog ever and I miss her terribly. But, I know that life goes on and sometimes you just have to put one foot in front of the other and muddle through. So, I figured I better get back in the kitchen!
Unless you live under a rock, you probably are aware that the Super Bowl is happening this weekend. The hype surrounding this annual event is intense. It’s not just about the game between the best teams in the NFL. It’s also about the commercials. Oh, and the half time show. From the wardrobe malfunctions a few years ago, to aging rockers trying to get back in the game – the half time show is a big deal. This year it’s Beyoncé. The big brouhaha over whether she’s going to lip sync or sing live seems to be the issue of the day. Whatever. To me, it’s all about the food. Let’s face it, nothing is more American than having an unlimited supply of snacks during the game.
The Dude and I are watching the game at our friends’ house. I was asked to bring whatever we might like to contribute to the party. Since I love empanadas so much, and because they are a great food to eat in front of the television (no need for utensils), I thought I would come up with a new empanadas recipe. What I’ve come up with is a keeper in my humble opinion. Spicy chorizo sausage, black beans and onions, plus a bit of cheese, makes for a tasty little pocket of goodness. Enjoy these as an appetizer, or serve as an entrée with a green salad and spanish rice. Best part, you can make these in advance and pop them in the fryer or oven right before serving.
Chorizo and Black Bean Empanadas
- 1 pound Mexican chorizo sausage (bulk, not links)
- 1 15 oz can of black beans, drained
- 1 cup onion, chopped
- 3 cloves of garlic, minced
- 1/2 tsp cinnamon
- 1 cup shredded cheddar or Mexican cheese blend
In a large skillet over medium high heat, break up the chorizo in the pan and saute. Add the onions and garlic as the chorizo begins to brown and continue to cook until the onion is translucent. Add the black beans and cinnamon. Mix well and remove from heat. Allow to cool to room temperature. You can also refrigerate the mixture if you are putting the empanadas together the next day.
When the chorizo mixture is cooled, add the cheese and mix well.
- 2- 1/4 cups unbleached all-purpose flour
- 1- 1/2 teaspoons salt
- 1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
- 1 large egg
- 1/3 cup ice water
- 1 tablespoon distilled white vinegar
Sift flour with salt into the bowl of a food processor, add butter and pulse until mixture resembles a coarse meal with some (roughly pea-size) butter lumps.
Beat together egg, water, and vinegar in a small bowl with a fork. Add to flour mixture and pulse until dough just holds together.
Turn out mixture onto a lightly floured surface and gather together, then knead gently with heel of your hand once or twice, just enough to bring dough together. Form dough into a flat rectangle and chill, wrapped in plastic wrap, at least 1 hour.
Roll out the dough to about 1/8″ thickness. Using a round cutter about 3″ in diameter – smaller is okay, but I think a 3″ cutter is ideal – cut the dough into discs and transfer to a baking sheet lined with parchment paper. Place a rounded teaspoon (approximate) of the chorizo mixture in the center of a disc. Wet the edges of the disc with water, fold over the dough, and press closed with the tines of a fork.
The empanadas can be fried or baked. If you fry them, submerge in hot oil (350 degrees F) and fry until golden brown. Remove from oil and drain well. Serve immediately. If baking, set your oven to 425 degrees F, brush the empanadas with canola oil, and bake 15-20 minutes until golden brown.
Serve with sour cream, seasoned with smoked paprika and cumin.