Ingredients
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter chilled and cubed
- ¼ cup ice water
- 1 tablespoon olive oil
- ½ pound chorizo casings removed
- 1 small onion diced
- ½ red bell pepper diced
- ½ green bell pepper diced
- 6 large eggs beaten
- ½ cup shredded cheddar cheese
Instructions
- In a large bowl, combine the flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually add the ice water, stirring until the mixture forms a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
- Heat the olive oil in a skillet over medium heat. Add the chorizo, onion, and bell peppers. Cook until the chorizo is browned and the vegetables are tender, about 10 minutes. Remove from heat and let cool.
- In a separate bowl, beat the eggs and stir in the cheddar cheese. Add the cooled chorizo mixture to the eggs and mix well.
- Preheat the oven to 400°F. Roll the dough out onto a floured surface. Cut into circles using a 5-inch cutter. Spoon the filling onto one half of each circle. Fold the dough over the filling and press the edges together with a fork to seal.
- Place the empanadas on a baking sheet lined with parchment paper. Bake in the preheated oven until golden brown, about 20 minutes.