Wagyu Chorizo Empanadas With Roasted Poblano Crema Recipes

Steps:

• Make filling:
• Cook chorizo in oil in a 2 1/2- to 3-quart heavy saucepan over moderate heat, stirring, 2 minutes, then transfer to a medium bowl with a slotted spoon. Add onions to saucepan and cook, stirring frequently, until golden and very soft, about 15 minutes. Add garlic, bell peppers, bay leaf, salt, and oregano and cook, stirring frequently, until peppers are very soft, about 15 minutes. Peel potato and cut into 1/2-inch pieces, then stir into onion mixture and cook over moderately low heat, covered, stirring frequently, until potatoes are just barely tender, 10 to 12 minutes. Add potato mixture to chorizo and stir to combine. Cool filling to room temperature and discard bay leaf.
• Form and bake empanadas:
• Put oven racks in upper and lower thirds of oven and preheat oven to 400°F. Divide dough into 12 equal pieces and form each into a disk. Keeping remaining pieces covered, roll out 1 piece on a lightly floured surface with a lightly floured rolling pin into a 5-inch round (about 1/8 inch thick).
• Spoon about 2 tablespoons filling onto center and fold dough in half, enclosing filling. Press edges together to seal, then crimp decoratively with your fingers or tines of a fork. Transfer empanada to a baking sheet. Make 11 more empanadas in same manner, arranging on 2 baking sheets.
• Lightly brush empanadas with some of egg wash and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, about 25 minutes. Transfer empanadas to a rack to cool at least 5 minutes. Serve warm or at room temperature.

Steps:

• PREPARING THE CHORIZO FILLING: Heat medium sauté pan over medium-high heat. Add a small amount of grapeseed oil to the pan, and let it heat up. Remove chorizo from casings and cook in pan, while breaking up the chorizo into smaller pieces. Place small diced yukon gold potatoes in a bowl and drain chorizo fat over them (enough to coat the potatoes and discard the remaining liquid). Sprinkle with potatoes with kosher salt and freshly ground black pepper. Heat oven to 450 degrees, and place potatoes on a lined tray. Bake the potatoes for 15 Minutes (this will soften them up and get some of the chorizo fat cooked in). Let the potatoes cool. Add cooked/baked potatoes and jack cheese to the bowl with chorizo. Mix ingredients together. Season with kosher salt and freshly ground black pepper to taste.
• PREPARING THE DOUGH AND COOKING THE EMPANADAS: In a food processor or with a hand mixer, blend up the cream cheese and butter until smooth and thoroughly combined. Add the all purpose flour and kosher salt. Continue mixing. Add cold water in slowly, while mixing until dough holds together in a ball. Divide into 3-ounce balls, and refrigerate dough for 1 hour. Pull dough from the refrigerator, and flatten with either a tortilla press that is wrapped in plastic or roll out into 4" rounds. Whisk up an egg for the egg wash, and have a pastry brush ready. Put approximately 3 tablespoons of Fullblood Wagyu chorizo filling in the middle of each round. Brush the exterior edge with egg wash, and fold in half to enclose the filling. Use a fork to press and seal the edges closed. Place empanadas on a lined sheet tray. Brush the tops of the empanadas with egg wash. Place in the oven, and bake at 375 degrees until golden brown (for approximately 15 minutes). Serve with the roasted poblano crema (see instructions below).
• PREPARING THE ROASTED POBLANO CREMA: Blacken the outside skins of the poblano pepper (by grilling or over an open flame), and then let it cool. Remove stem and seeds from the pepper, and coarsely chop. Add sour cream, lime juice, and chopped pepper to a blender, and blend until smooth. Serve with the Fullblood Wagyu chorizo, jack cheese, and potato empanadas. Enjoy!