Empanada recipe (i.e. The Secret to their Success)

So, it turns out that the key to Dave's fabulous empanadas from battle egg is that he buys the dough already made! Who knew? Here's the recipe, below.

Cilantro-infused egg, chorizo, and cheese empanadas:

The shells are round, come in large and small sizes, and are sold by a couple of brands - Goya being the main one. They come 10 shells to a package, and they're easy to find—just check the freezer aisle of a non-yuppie supermarket.











This recipe makes enough filling for 20 shells.

1 package of frozen empanada shells
2 large chorizo sausages (approx 1/2 lb. total by weight)
a few tablespoons chopped onion
a few teaspoons minced garlic
5 large eggs
a bunch of cilantro
a few tablespoons olive oil
a few tablespoons milk
1/4 lb. grated montalban cheese (similar to manchego, but made of a mix of cow, sheep, and goat milk)

Preheat the oven to 375 degrees.

To make the filling, remove the chorizos from their casings and brown the meat with onion and garlic. Once cooked, set aside.

For the eggs, make a cilantro infusion by blending cilantro, olive oil, and milk. Whip the infusion into 5 eggs, then scramble the infused eggs. When just about done, add back the chorizo and then about 2/3 of the grated cheese.

Once the meat, eggs, and cheese mix is done, remove from the heat and let it cool a bit. Your filling should be completely cooked.

Keep the shells frozen until about 20-30 minutes before use. They're easier to use when still a bit stiff. Defrost them (still in the package) in a bowl of water until they're soft enough to bend from moderate pressure. Then, roll each shell with a rolling pin to thin them a bit - not too much.

Add a couple tablespoons of the egg mixture and a little more grated cheese, fold, and seal the edge with a fork. They're easy to form unless you over stuff them. After the first couple you'll be able to arrive at the proper amount of filling for your size shell. Place the formed empanadas on parchment paper while forming the remaining shells.

Spray your baking sheet or use parchment paper to prevent sticking. Bake at 375 for 20 minutes or so until golden. Paint the shells with an egg wash for more color—once when first put into the oven, and once more about half way through. (To fry, like we did in Battle Egg, fry for about 2 minutes a side. Since the fillings are cooked, all you're really doing is browning the shell.)

Serve with pico de gallo and avocado crema—the recipes are below.

For the pico de gallo:
2 vine tomatoes, diced
1 red onion, diced
1 jalapeno, chopped
a teaspoon of garlic, crushed
a bunch of cilantro, minced
the juice of half a lime

Mix together all ingredients and season with salt and pepper.

For the avocado crema:
One ripe avocado, mashed until smooth
1/4 cup of fat-free milk
1/4 cup sour cream

Stir together all ingredients, then season with salt and pepper to taste. Note: Since the pico was spicy, we kept the crema very mild and cool.