Sunday, March 22, 2015


I have strong memory of a day in high school when a friend's mom came to visit and we made empanadas together. They were amazing, but then I remember almost all food that didn't come from the dining hall as a stunning culinary achievement.

1 package pillsbury pie crust
12 oz hot chorizo
1 yellow onion
1 red bell pepper
2 cloves garlic
0.5 tsp cayenne
0.5 tsp paprika
black pepper
0.25 cup chopped cilantro
1/3 cup chopped Kalamata olives
1 large russet potato

Cook the onions and peppers until softened. Add the cayenne and paprika. Add the garlic and the chorizo. Cook well.

Meanwhile, boil the potato and mash it. Add the chopped cilantro, olives and potato to the mix. Mix well.

Cut out circles from the pie crust and pinch the edges closed.

Crimp with a fork.

Preheat oven to 450F and bake the empanadas until golden brown, about 15 minutes.

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