CHORIZO & QUESO EMPANADAS

Ingredients

16 oz. Supremo® Pork Chorizo from V&V SUPREMO®

4 oz. diced carrots

8 oz. shredded hash brown potatoes

4 oz. diced Vidalia onion

4 oz. diced red bell pepper

1/4 tsp. cumin

1/4 tsp. minced garlic

1 tsp. tomato paste

4 oz. roasted sweet corn

24 oz. Cheese Dip with Jalapeño Chihuahua® (see recipe)

1 egg, beaten with a splash of water

42 oz. All Purpose Flour

3 tsp. baking powder

1/2 tsp. kosher salt

24 oz. cold margarine

24 fl. oz. cold water

Place skillet over medium heat. Remove plastic casing from chorizo, place in skillet, add carrots, hash brown potatoes, and cook for 5 minutes, breaking up with a spoon.
After 5 minutes, add Vidalia onions, red pepper, cumin, garlic, and tomato paste. Cook for 7 more minutes.
Stir in sweet corn, and cheese dip. Cook for 2 more minutes. Transfer to a medium bowl and set aside.

Sift together flour and baking powder, add to the bowl of a stand mixer. Incorporate salt, and combine.
While the mixer is running, add margarine, and water. Continue mixing just until the dough forms a ball. Scrape the dough onto a lightly floured surface and gently knead into a smooth, soft ball.
Place ball in a large bowl, cover with plastic wrap and allow to rest in a cooler for 1 hour.

Divide dough into 1.5 oz. balls and roll into circles, about 5 inches in diameter.
Add 2 Tbsp. of filling to the center of each dough circle. Brush edges with egg wash, fold the dough in half, and crimp the edges closed with a fork.
Place empanadas on a parchment lined sheet pan. Bake at 350°F for 15 minutes.
Remove empanadas from the oven and brush with the egg wash. Bake for an additional 5 minutes, or until golden brown.