Chorizo Empanadas with Cilantro Aioli
Recipe Credit: Chef Max Hardy
- 3 ea Pie crusts, 9” frozen (thaw before using)
- 8 oz MorningStar Farms® Vegan Chorizo Crumbles™
- ¼ cup White onion, peeled and diced fine
- 2 Tbsp Pimento peppers, stemmed and diced fine
- 2 cloves Garlic, peeled and chopped
- ½ bunch Cilantro, stemmed and chopped finely
- 1 tsp Cumin, ground
- 1 tsp Chili powder
- 1 Tbsp Tomato paste
- 3 Tbsp Vegetable stock
- ½ cup Cheddar cheese, shredded
- 2/3 bunch Cilantro, stemmed and chopped
- 2 medium cloves Garlic, peeled and minced
- 1 ½ tsp Lime, juice only
- 1 cup Mayonnaise
- 1 cup Olive oil, EVOO
- To taste Salt
- To taste Black pepper
- 2 ea Eggs, whole, beaten with a little water
1. Place frozen crumbles in skillet. Add ¼ cup of water and cover skillet with a lid. Heat over medium-high heat for 4 minutes. Reduce heat to medium. Heat an additional 4 minutes, stirring occasionally. Remove lid and simmer to desired consistency, stirring constantly. Heat to a minimum internal temperature of 165°F
2. Combine the first chopped cilantro, minced garlic, lime juice, mayonnaise and olive oil together. Whisk until combined. Season with salt and pepper to taste. Set aside
3. Preheat large skillet to medium heat; sauté onions, green chiles, pimento peppers, chopped garlic, finely chopped cilantro, cumin and chili powder for 3-4 minutes. Stir in tomato paste, vegetable stock and cooked Chorizo Crumbles, cook for another 3 minutes, remove from stove and fold in the shredded cheddar cheese. Set aside to cool slightly
4. Preheat oven to 400°F and line a baking sheet with a nonstick baking mat or parchment paper. Unroll pie crusts on clean, flat surface. Use a 4-inch round pastry cutter to cut circles from dough, you should be able to get 3 circles from each pie dough.
5. Spoon about 2 tablespoons of chorizo mixture into the center of each pie crust circle. Fold dough over and use a fork to seal the dough all along the curved edge, creating a crescent shape.
6. Arrange in single layer, not touching, on prepared baking sheet. Brush empanadas with the beaten egg mix. Bake for 112 minutes or until golden brown and hot in the center.
7. While empanadas are baking, mix together the dipping sauce. Place the mayo in a mixing bowl and whisk in the olive oil, little by little. Then add the second cilantro, garlic, lime juice, salt and pepper. Set aside
8. Once empanadas are golden brown, place on platter and serve with aioli on the side for dipping.