Fustini's Oils and Vinegars
Pork and Chorizo Empanada

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Pork and Chorizo Empanada


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Pork and Chorizo Empanada

Submitted by Corporate Chef Andy Stewart





Step 1. 

Preheat oven to 45o degrees. Place the chilled filling into the bottom of the half sheet pan spreading to cover the empanada dough. [Do not fill with hot filling, as the dough will be soggy.] Spread the tomato sauce over the filling and roll the top portion of dough to cover. Crimp the edges and brush top with beaten egg. Place into hot oven and bake until golden and hot, 30 minutes. Remove from oven, cut into squares and serve immediately.

Step 2. 

Place yeast and warm milk in a large bowl and let stand 5 minutes to bloom. Whisk together the egg, sugar, salt, melted butter, and Fustini’s Olive Oil and add to the yeast mixture. Add half the flour and stir to combine. Add half of the rest of the flour and stir with a spatula to combine. Add remaining flour, knead with your hands to combine and then remove from the bowl and knead with your hands on a floured surface until smooth and elastic. Let rise under damp towels until doubled, 1 ½ hours.

Divide into two portions, one slightly larger than the other. Roll the larger portion out to fit a half sheet pan.

Step 3.  Filling

Season pork tenderloin strips with salt, pepper and sweet paprika. Heat Fustini’s olive oils in a large skillet over medium-high heat and add onion. Cook onion until fully caramelized and brown stirring often, 10 to 15 minutes. Add the garlic and jalapeno and cook 30 seconds. Turn the heat to low and add the chorizo sausage and cook until the sausage is fully cooked and the grease has rendered. Add the pork tenderloin pieces and cook until the pork is fully cooked and all liquid is gone. Remove from the heat and let cool.

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