Foodie Friday: Chorizo Empanadas from Homesick Texan

I got a copy of the Homesick Texan for Christmas and, as with other cookbooks, I like to peruse it like a novel and drool over recipes. This recipe for Chorizo Empanadas is definitely a keeper, although it will be relegated to the occasional file since it is not exactly the healthiest ever. I followed the recipe pretty much exactly, which I almost never do! They were delicious!

Chorizo Empanadas from Homesick Texan 

Crust:

8 ounces cream cheese, room temperature

1/2 cup unsalted butter, room temperature (1 stick)

1-1/2 cups all-purpose flour

1/2 teaspoon salt

 

Mix all ingredients til smooth, wrap in saran wrap and chill 30+ minutes.

 

Filling: 

1 teaspoon vegetable oil (I didn't find this necessary)

1 pound Mexican chorizo, removed from it's casing

1/2 cup grated Monterey Jack or cheddar cheese

1/4 cup pitted black olives, chopped

1 clove garlic, minced

1 jalapeno chile, seeds and stems removed, diced

2 tablespoons chopped cilantro

1/4 teaspoon ground cumin (I used about 1/2 tsp)

salt and black pepper, to taste

 

Brown chorizo and remove from heat. Stir in remaining ingredients. Roll empanada dough very thin (1/8 inch or so) and cut into circles. Add a spoonful of filling and crimp closed. Brush with one egg whisked with 2 TBS. milk, and bake at 375 for 20-25 minutes, til golden.