Black Bean And Rice With Chorizo And Cheese Empana... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 15 |
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Light and golden brown pastry filled with warm creamy cheese mixed with spicy Chorizo sausage and rice and black beans, make extra to compensate for the ones YOU will eat before your guests even get to them! Ingredients:
1 pound chorizo sausage, casing removed |
1/2 cup finely chopped red bell pepper |
1/4 cup finely chopped fresh cilantro |
1 box of zatarain's black beans & rice |
1 package thawed pre-pared pie dough |
3 ounces (3/4 cup) monterey jack cheese, shredded |
1 egg beaten |
salsa, if desired |
sour cream, if desired |
Directions:
1. 1. Heat oven to 374 F. Cook sausage and pepper in 10-inch skillet over medium heat, stirring occasionally to break up sausage, until cooked through (6 to 8 minutes). Drain keeping 4 Tbls of fat. Remove from heat.
2. 2. Prepare rice as directed using the 4 Tbls of fat from sausage when rice is cooked stir in cilantro. Set aside.
3. 3. Un-roll pie dough and cut 3 inch circles into pastry. Place 1 1/12 tablespoon of filling and 2 teaspoon cheese on 1/2 of each circle. Lightly brush edges of square with water. Fold opposite side together to form 1/2 moon crimp with fork to seal. Place onto un-greased baking sheet. Repeat with remaining pastry and filling.
4. 4. Brush each empanada with beaten egg. Bake for 10 to 12 minutes or until lightly browned. Serve immediately. Serve with salsa and sour cream, if desired.
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