Fullblood Wagyu Chorizo, Jack Cheese, and Potato Empanadas with Roasted Poblano Crema

Fullblood Wagyu Chorizo, Jack Cheese, and Potato Empanadas with Roasted Poblano Crema

Recipe provided by Chef Melanie Hammericksen, Double 8 Cattle Company Contributor

INGREDIENTS

  • 1 Package Double 8 Cattle Company Fullblood Wagyu Chorizo (4 links)
  • 4 OZ Jack Cheese (grated)
  • 3 Medium Yukon Gold Potatoes (diced small)
  • Kosher Salt and Freshly Ground Black Pepper
  • 1 Egg (for egg wash)

Empanada Dough

  • 8 OZ Cream Cheese (softened)
  • 8 OZ Butter (softened)
  • 3 CUPS All Purpose Flour
  • 1 TSP Kosher Salt
  • 1/4 CUP Cold Water

Roasted Poblano Crema

  • 2 CUPS Sour Cream
  • 1 Lime (juiced)
  • 1 Large Poblano Pepper (blackened on the grill, over a flame, or under a broiler in the oven)

 

PREPARING THE CHORIZO FILLING

Heat medium sauté pan over medium-high heat. Add a small amount of grapeseed oil to the pan, and let it heat up.

Remove chorizo from casings and cook in pan, while breaking up the chorizo into smaller pieces.

Place small diced yukon gold potatoes in a bowl and drain chorizo fat over them (enough to coat the potatoes and discard the remaining liquid).

Sprinkle with potatoes with kosher salt and freshly ground black pepper.

Heat oven to 450 degrees, and place potatoes on a lined tray.

 

Bake the potatoes for 15 Minutes (this will soften them up and get some of the chorizo fat cooked in).

Let the potatoes cool.

Add cooked/baked potatoes and jack cheese to the bowl with chorizo. Mix ingredients together.

Season with kosher salt and freshly ground black pepper to taste.

 

PREPARING THE DOUGH AND COOKING THE EMPANADAS

In a food processor or with a hand mixer, blend up the cream cheese and butter until smooth and thoroughly combined.

Add the all purpose flour and kosher salt. Continue mixing.

Add cold water in slowly, while mixing until dough holds together in a ball.

Divide into 3-ounce balls, and refrigerate dough for 1 hour.

Pull dough from the refrigerator, and flatten with either a tortilla press that is wrapped in plastic or roll out into 4” rounds.

Whisk up an egg for the egg wash, and have a pastry brush ready.

Put approximately 3 tablespoons of Fullblood Wagyu chorizo filling in the middle of each round.

Brush the exterior edge with egg wash, and fold in half to enclose the filling.

Use a fork to press and seal the edges closed.

Place empanadas on a lined sheet tray.

Brush the tops of the empanadas with egg wash.

Place in the oven, and bake at 375 degrees until golden brown (for approximately 15 minutes).

Serve with the roasted poblano crema (see instructions below).

 

PREPARING THE ROASTED POBLANO CREMA

Blacken the outside skins of the poblano pepper (by grilling or over an open flame), and then let it cool.

Remove stem and seeds from the pepper, and coarsely chop.

Add sour cream, lime juice, and chopped pepper to a blender, and blend until smooth.

Serve with the Fullblood Wagyu chorizo, jack cheese, and potato empanadas.

Enjoy!