Chorizo and Oaxaca Empanadas
Enchiladas, Quesadillas, and Chili Rellenos are common meals to enjoy during Dia de los Muertos due to their widespread popularity in both Mexico and the United States.
- 1 package Cacique® Fully Cooked Premium Pork Chorizo
- 5 oz. Cacique® Oaxaca Cheese, cubed
- 2 packages pre-made, refrigerated pie crust (not frozen)
- 1 egg, well-beaten, for egg wash
Preheat oven to 350 degrees F. Heat Cacique® Fully Cooked Premium Pork Chorizo to package instructions. Set aside.
Prepare a parchment lined baking sheet. Unroll the pie crust dough and cut out 3" inch circles.
Fill empanadas by placing about 2 Tablespoons of the chorizo and a few cubes of Oaxaca in each circle. With your finger, take a bit of the egg wash and run it across one side of the 3" circles to help the empanadas seal. Fold over and seal the edges by pressing down with a fork. Brush them with the egg wash for a little shine.
Cook the empanadas at 350 degrees for about 12 to 15 minutes until they're just slightly a golden-reddish-brownish color.
Authentic Recipes Require 100% Autentico Cheese
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