Chorizo and Manchego Empanadas with Smoked Paprika Crema

Billy Bubba

21 Apr 2025 — 1 min read

Savory and flavorful empanadas filled with a spicy chorizo and salty Manchego cheese mixture. The smoked paprika crema, infused with cannabis, adds a creamy and smoky element to these delicious handheld treats. Perfect as an appetizer or snack for sharing.
Ingredients:
- 1 package (14 ounces) refrigerated pie crusts
- 1/2 pound chorizo, casings removed
- 4 ounces Manchego cheese, shredded
- 1/4 cup chopped cilantro
- 1 egg, beaten
- For the Smoked Paprika Crema:
  - 1 cup sour cream
  - 1 tablespoon mayonnaise
  - 1 teaspoon smoked paprika
  - 1 tablespoon cannabis-infused olive oil
  - Salt and pepper to taste
Instructions:
1. Prepare the Filling: Cook chorizo in a skillet over medium heat until browned. Drain off any excess grease. Let cool slightly.
2. Make the Crema: In a small bowl, whisk together sour cream, mayonnaise, smoked paprika, cannabis-infused olive oil, salt, and pepper.
3. Assemble the Empanadas: Preheat oven to 375°F (190°C). Unroll pie crusts and cut out circles using a cookie cutter or a glass.
4. Fill the Empanadas: Place a spoonful of chorizo mixture and shredded Manchego cheese in the center of each circle. Sprinkle with cilantro.
5. Seal the Empanadas: Fold the dough over to form a half-moon shape. Crimp the edges with a fork to seal. Brush with beaten egg.
6. Bake: Bake for 15-20 minutes, or until golden brown.
7. Serve: Serve warm with smoked paprika crema.

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