Next time you need a great make ahead appetizer for a party, look no further than Beef and Chorizo Empanadas. These savory hand pies are the perfect option to pick up and go – no utensils needed!
Are you curious what happens when a bunch of food bloggers and culinary professional get together in a room full of food?
First no one touches anything. Strange, I know but it’s true. We mingle a little, say hello to people we haven’t seen in awhile or only know via the interwebs and then we begin to take pictures. The cameras and the phones come out, the tweeting and instagramming begins. Soon after the hunger sets in and we finally begin to eat and eat we do!
Wondering what all this has to do with the empanadas I have to share with you today? I promise, I’m getting to that point! There are always opportunities for us in our little world to get together but my favorite one of the year and the one I look forward to the most is the Pie Party hosted by Jackie and Ken.
A party of pies? Yes! Pies! It’s as wonderful as it sounds, savory pies, sweet pies, hand pies, tarts, pot pies and anything else you can think of that defines the word pie. The options are endless and it’s a delicious an fun way to spend a couple of hours. You may remember past pies such as strawberry rhubarb and chocolate peanut butter but this year we are changing things up just a little bit.
As you can see, I have a tendency to go sweet when it comes to pie making which is why when my friends at Anolon asked me to be their guest blogger for the event, I saw it as a chance to step away from the norm.
Empanadas or small savory hand pies are the perfect option when you’re feeding a crowd for a party. These bites are portable and easy to prep ahead. Your options for fillings are endless and did I mention that they are baked not fried? I wanted to try out a traditional beef picadillo filling though with my own little twist of spicy chorizo in the mix. With my ingredients set and Anolon Advanced Umber 12-inch deep skillet, plus Anolon Advanced Nonstick Cookie Sheet on hand, I was ready to go.
The 12-inch deep skillet was the perfect size for sautéing up the picadillo filling. Filled with onion, peppers, garlic, beef, chorizo and more you need a skillet that’s deep enough to handle all the ingredients without making a huge mess. Plus I love any skillet that comes with a cover, it means I don’t have to rummage around trying to find one that fits on top.
Between making the pastry and the filling, the empanadas do take a bit of time but each part can be prepared separately before putting them together. You even get the bonus of some extra picadillo filling to serve as a secondary meal or you can double up the pastry dough to serve empanadas for a crowd or freeze for later.
[box] To get the recipe for these Beef and Chorizo Empandas head over to the Anolon website and get baking for your own pie party today! [/box]
If you want to join in on some of the pie party fun that we will be having on Saturday, follow the hashtag #PiePartyICE on all social media!
I was provided with cookware and compensation on behalf of Anolon® for this post. As always all opinions are my own and thanks for supporting brands that I work with.