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Chorizo and Mushroom Empanadas

Chorizo and Mushroom Empanadas

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Prep Time 8 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Mexican
Servings 8
Calories

Equipment

Ingredients
  

  • 1 tbsp tablespoon (15 ml) extra-virgin olive oil
  • 1 small onion, finely chopped
  • 4 oz (112 g) mushrooms, roughly chopped
  • 6 oz (168 g) fresh chorizo, skins removed
  • 8 empanada wrappers, thawed if frozen
  • 1/4 cup (38 g) crumbled queso fresco or goat cheese

Instructions
 

  • Heat the oil in a large nonstick skillet over medium heat. Add the onion, mushrooms, and chorizo and cook, stirring and breaking up the chorizo with the back of a spoon, until brown and cooked through, 3 to 4 minutes. Transfer to a bowl and let cool to room temperature.
  • Working one at a time, place a wrapper on a clean surface. Place a rounded tablespoon (15 g) of the chorizo mixture and a little cheese in the center. Brush the outer edge of the wrapper lightly with water, then fold over the sides to meet each other and pinch together tightly to seal.
  • Transfer the empanadas to the Air Fryer rack and cook at 380°F (195°C) for 8 minutes, then flip and cook until deep golden brown, 2 to 3 minutes longer.
Keyword chorizo, empanadas, mushrooms
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