Thursday, April 8, 2010
Puff Pastry Chorizo "Empanadas" w/ Baby Spinach
Why do my kids love anything that I put in puff pastry? Oh, right. It's full of butter.
My latest puff pastry recipe is a delicious mix of chorizo, potatoes and spices, stuffed in puff pastry with cream cheese and spinach, and served with an easy grilled Tomatillo Salsa Verde.
Not only are my kids hooked, but it's fine enough to serve to adults. Oh yeah, these flaky buttery and slightly spicy "cheater empanadas" are easy to whip up, make a great dinner-in-a-pocket, and keep well for tomorrow's lunch.
Just don't get too hooked. One of these packs over 600 calories. But who's counting?
Puff Pastry Chorizo "Empanadas" w/ baby spinach and Salsa Verde
Empanadas (make filling ahead)
1 package puff pastry (sheets)
1 tbsp olive oil
About 4 medium yellow potatoes, peeled and diced.
1/2 yellow onion, diced
6 oz chorizo sausage, removed from casing
2 tbsp finely chopped cilantro
2 tbsp canned green chiles
salt to taste
4 oz cream cheese
6 oz montery jack cheese or mexican cheese
6 oz baby spinach (about 4 cups fresh leaves), steamed and drained.
1. Preheat oven to 400.
Make filling (can make ahead and freeze):
1. Cook chorizo sausage over medium-low heat until oil has separated and sausage is cooked. Remove sausage from oil, drain and set aside.
2. Par-boil or steam potatoes in microwave until just tender.
2. Heat oil in skillet over medium heat. Cook onions and potatoes until golden brown. Add chorizo. Cook, covered until potatoes are tender, about 10 minutes, stirring often.
3. Add cilantro, salt and pepper to taste.
1. Thaw puff pastry about 45 minutes at room temperature.
2. Cut each sheet into three equal parts (or more for smaller puffs).
3. Spread 1 tbsp of cream cheese on bottom of pastry.
4. Layer a bunch of spinach, then top with 2 tbsp chorizo-potato mixture and some grated cheese.
5. Fold pastry over and gently press.
6. Bake until golden, about 30 minutes.