These delicious hand-held empanadas are filled with a mixture of chorizo sausage, aromatic Carolina® Basmati Rice, black beans, tomato sauce, seasonings and cheese all served with a side of homemade chimichurri dipping sauce.
Cook rice according to package directions; let cool completely.
Heat oil in 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 fork; let cool completely. Stir in rice, cheese, salt and pepper; refrigerate until ready to use.
Meanwhile, in large bowl, stir together flour and salt; cut in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Whisk together half of the eggs, ice water and vinegar; stir into flour mixture using 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 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˚ Beat together remaining egg and milk; set aside. On 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 center of each round; bring edges of each round together to create half-moon shape and enclose filling. Crimp edges with fork to seal. Place on parchment paper–lined baking sheet; brush pastry with remaining egg wash. Using fork, prick top of 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 dough into 3-inch rounds.
Empanadas are a South American pastry filled with both sweet and savory ingredients including anything from cheesy chicken to sweet rice pudding and everything in between! The dough is cut into circles, filled and sealed in a variety of patterns, and then oven-baked or deep-fried to perfection.
If you’ve never made homemade dough before, just follow our step by step instructions. By cutting in the butter, you slowly incorporate the fat into your dough until it becomes crumbly. If you don’t have a pastry cutter you can use two butter knives or using your hands. Once you’ve kneaded your dough slightly on a clean work surface, make sure to follow the instructions and refrigerate it for at least 30 minutes so it is easier to roll out and work with. Always remember that practice makes perfect when trying new recipes.
The best part about empanadas is their tasty filling, and these hand-held pastries are stuffed with a savory blend of fluffy basmati rice combined with hearty black beans and chorizo sausage cooked in onion, garlic, thyme, cumin, chili powder, smoked paprika along with Monterey Jack cheese and jalapeño for a kick!
If that delicious filling weren’t enough, we’ve also included a recipe for making your own chimichurri side sauce that you can even save for later to make other tasty basmati or white rice recipes like a plate of chimichurri rice or even an Argentinian-inspired beef and chimichurri rice dip.