This week's post is brought to you by special guest blogger, Jessica. We made these empanadas a few weeks ago and they were delicious!
Here's what Jessica has to say about them-
Before you can appreciate these, you need to know from whence the name originates. In Australia we have sausage rolls, in Argentina, empanadas. These are the closest thing to Australian sausage rolls that can be made with ingredients commonly found in an Argentine supermarket (and also Rodmans in Friendship Heights). Hence the name Australian empanadas.
Empanada pastry, preferably a moderately flaky kind (the best is masa hojaldre, and for a brand, I like La Salteña)
Argentine Chorizo (not Spanish – instead it’s a light pink colour and stays that colour when cooked)
Grated Cheese (mozzarella or cheddar or a mixed bag is good)
I don’t do well with quantities so this is all a bit of a guessing game. Preheat the over to moderate to high heat. Slice the sausage casings lengthwise and extract the meat. In a bowl, mix with an egg or two, some chopped onion, breadcrumbs and cheese. The mixture should be wet-ish but should easily retain its shape. Once mixed, place the mixture in the round pastries sheets, doubling them over to make a half moon. Seal the edges using a fork and brush them with egg. Place the half moons on a greased baking tray and bake until golden brown. I like them with Tomato Sauce/Ketchup but that’s up to your tastes…