Chorizo Empanadas from Homesick Texan
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.
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.