Nothing better than a healthy, hearty entree for the big game festivities. Julia Deane of Culinary Works offered this recipe which combines the right amount of spice and taste to please your crowd. The filling can be made the day before and the assembly the day of. Try this dipping sauce which can be whipped up fast. Enjoy!
Chicken Chorizo Empanadas
1 package fresh ground chicken (16oz)
1 package raw chorizo sausage – removed from casing
1 8-ounce) package shredded Cheddar Jack cheese blend – or whatever you have
1 large onion, chopped small
1 jalapeno, seeded and chopped
2 teaspoons ground chili powder
1 teaspoons cumin
1 teaspoon oregano – dried
1 1/2 teaspoons salt
pepper
1 (15-ounce) package refrigerated puff pastry –
Water
Milk
Chipotle Dipping Sauce
2-3 tablespoons Chipotle Puree
1/2 cup mayonnaise, sour cream or yogurt
1 teaspoon lime juice
1 lime zested
Directions
Preheat oven to 400 degrees F.
In a skillet, saute your chicken and sausage, breaking it up into small pieces, using a potato masher helps.. Season with salt and pepper. Once well cooked, add you onion, garlic, spices and chopped jalapeno. Cool slightly and combine in a bowl with your cheese. Let the mixture cool in refrigerator.
Unroll 1 de-thawed pastry sheet onto a lightly floured surface. Roll into a larger rectangle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining pastry. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken chorizo mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on the prepared baking sheet. Brush the tops and sides of the empanadas with milk or cream and bake for 15 minutes.
For the chipotle dipping sauce, combine all above ingredients well with whisk and serve with empanadas.