Whether you need a crowd-pleasing appetizer or are craving a delicious handheld meal you can dip in your favorite sauce, these tasty empanadas fit the bill.
Cook rice according to package directions; let cool completely.
Heat oil in a large skillet set over medium heat; cook chorizo for 5 to 7 minutes or until starting to brown. Stir in onion, jalapeño, garlic, thyme, cumin, chili powder and smoked paprika; cook for 3 to 5 minutes or until vegetables start to soften.
Stir in beans, tomato paste and 1/2 cup water; bring to boil. Cook for 8 to 10 minutes or until chorizo is cooked and most of the liquid is absorbed. Remove from heat.
Mash bean mixture lightly with a fork; let cool completely. Stir in rice, cheese, salt and pepper; refrigerate until ready to use.
Meanwhile, in a large bowl, stir together flour and salt; cut in butter with a pastry blender or your fingertips until the mixture resembles a coarse meal. Whisk together half of the eggs, ice water and vinegar; stir into flour mixture using a fork until dough comes together, adding 1 to 2 tsp more water if needed. Transfer to clean work surface; knead a few times just until the dough comes together (do not overwork). Divide into 2 portions. Shape each portion into a ball and flatten into a disk. Wrap in plastic wrap and refrigerate for 30 minutes.
Preheat oven to 400˚F. Beat together remaining egg and milk; set aside. On a floured work surface, working with one portion of dough at a time, roll out dough to 1/8-inch thickness. Using 5-inch round cutter, cut dough into 16 rounds, rerolling scraps as needed.
Brush edges of each round with some of the egg wash. Place 2 to 3 tbsp filling in the center of each round; bring edges of each round together to create a half-moon shape and enclose filling. Crimp edges with a fork to seal. Place on parchment paper-lined baking sheet; brush pastry with remaining egg wash. Using a fork, prick the top of the pastry to create steam vents.
Bake for 15 to 18 minutes or until pastry is golden brown.
Stir together cilantro, garlic, olive oil, jalapeño, lime juice, vinegar, oregano, salt and pepper. Serve empanadas with sauce for dipping.
If desired, make mini empanadas by cutting the dough into 3-inch rounds.
If you’re looking for a flavorful appetizer to share or want to make a meal out of fun and delicious finger food, look no further than these tasty Empanadas with Chorizo and Rice. Filled with fluffy Mahatma® Basmati Rice, chorizo, black beans, melty cheese, and jalapeños for a bit of added heat and served with a homemade chimichurri sauce, these tasty little pastries are sure to be a crowd favorite and will disappear in a heartbeat!
Empanadas get their name from the Spanish verb “empanar,” which means to coat or wrap something in bread, and they are a type of fried or baked turnover that is popular in Latin American, Southern Europe, the Philipines, and Indonesia. They are a popular street food, much like tacos and burritos, because they are an easy handheld food to enjoy just about anywhere.
They can be filled with just about any of your favorite fillings and come in sweet and savory varieties like empanadas de manzana (apple-filled with similar flavors to apple pie), or empanadas de carne (beef-filled). Try our tasty recipe then get creative and in your kitchen and prepare your own version with ingredients like chicken, beef, tuna, potatoes, cheese, and of course, your favorite Mahatma® Rice variety. For other tasty Latin-inspired meals, make sure to also try this Arroz con Pollo with Brown Rice and these Enchiladas with Red and Green Sauce.