Making Chorizo Empenadas

In this episode we’re making choriozo empenadas.  We use lard for the dough the way it should be. Frying is the way to go with these bad boys.

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June 16, 2009 · Filed under Episodes

4 Comments »

  1. Dan Platt Said,

    June 16, 2009 @ 1:57 pm

    Looks terrific. Maybe higher temp and an egg wash to seal them. Your knife skills have improved a bunch too.
    Sincerely,
    Dan

  2. Dizzley Said,

    July 7, 2009 @ 4:46 am

    So I StumbledUpon something related of yours and took a fancy to the empanadas. Mmm. Hoe did the baked ones turn out?

    You ARE slightly nuts but I’m going to have to give this a go! I love chorizo.

    I’m undecided as to whether I’d deep-fry them. Perhaps try a shallow fry and turn them?

    Suggestion: where the hell is the list of ingredients? I know you had a heap of fun doing this but you can make my life easier you know. ;)

    By the way — you had me at “bananus”.
    Dizz.

  3. Tim Crowe Said,

    July 7, 2009 @ 10:21 am

    Dizzley, I’ve been on vacation and haven’t had a chance to post the recipe yet. Stay tuned and it will be up in the next few days. Glad you enjoyed the show!

    The baked empenadas were not nearly as good. I recommend frying. The flavor is so much better. Make them smaller and use a basket or spider to remove them. I was using a fish spatula and that definately contributed to them breaking apart.

    The bananus is one of my favorite concepts ever. DO NOT EAT THE BANANUS!

  4. IMReader Said,

    July 7, 2009 @ 11:30 am

    Like it a lot. bunch more fun than any other cooking show I’ve watched.

    You have some weird guests.

    Coffee Presses are awesome, just by the way.

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