A new Hispanic grocer opened up down the street that required investigating. These empanadas take advantage of chorizo and fresh cotija cheese.
Chorizo Mushroom Empanada Filling
- 2 links chorizo cut from the casing
- 2 cups baby bella mushrooms chopped into small dice
- 1 cup finely chopped green onion white and green parts separated
- 2 tbsp bacon grease
- 1/4 cup sherry
- Cotija cheese
In a large frying pan melt bacon fat over medium heat. Saute white part of onion until translucent then add mushrooms. Continue to saute until mushrooms begin to brown then add chorizo. Fry sausage until evenly crumbled and beginning to stick to bottom of the pan. Add sherry and green part of onion and deglaze pan. Cook until thickened then remove from heat. Roll out empanada dough and cut into 4″ rounds. Spoon 1 1/2 tbsp meat filling in the center and top with 1 tbsp crumbled cheese. Fold dough circle in half and press closed with a fork. Place on a greased baking sheet and continue until all dough is used up. Brush tops of empanadas with an egg mixed with about a teaspoon of milk and bake at 400 degrees until golden brown. Serve with tomatillo sauce.