Need lunchbox treat? How about a super hot, super meaty, super cheesy meal you can eat with your hands?
You’ll get it all with this fast and fiery empanada recipe… And, if you feel you need to make a double batch to freeze, we don’t blame you at all.
Makes: 24 empanadas
several drops Mad Dog 357 Gold Edition Hot Sauce
1 pound Chorizo, finely diced
1 cup grated Monterrey jack cheese
1 teaspoon each: Cumin, Smoked paprika
2 Refrigerated pie crusts, softened
1 egg, beaten
Oven pre-heated to 400°F
Baking sheet lined with parchment paper
Combine the Mad Dog 357 Gold Edition Hot Sauce with the chorizo, cheese and spices. Set aside.
Roll out the pie crusts until you can cut 12 3” rounds from each (for 24 total empanadas). Scoop small spoonfuls of the filling into the center of each round, moisten the edges with water, fold over the filling to create half-circles and press edges together. Place on baking sheet and continue with the remaining rounds. Brush empanadas with the beaten egg.
Place in oven and bake for 15 minutes until golden (inside and out).