Costa Rican empanadas are half-moon shaped fried appetizers made from a corn-based dough. They are then filled with cheese, sausage and fried up until hot and the cheese inside is all melty.
Costa Rican Empanadas
- 1/2 lb corn flour masa harina
- 1/2 lb dough flour or Maseca
- 4 oz vegetable oil
- 1/4 lb Mozzarella cheese shredded
- 3 tablespoon vegetable oil
- 1/2 teaspoon Worcestershire sauce
- 1/4 lb chorizo sausage
- 1 onion chopped
- 1 cup fried beans
- 1 teaspoon salt
- Dough Flour: Combine dough flour, corn flour, and salt in a mixing bowl. Stir in water gradually until smooth. Dough must be slightly sticky. Test dough consistency by flattening a small ball between your hands. If dough edges crack, add more water. Test until edges are completely smooth. Cover dough with a damp kitchen towel.
- Filling: Heat fried beans in a saucepan over medium high. Add onions, salt, and Worcestershire sauce. Heat chorizo sausage in another saucepan over medium high. Turning cook until meat is cooked.
- Turnovers: Roll dough out 1/8 to ¼ inch thick. Cut the dough into circles of 4 to 5-inch diameters. Brush rounds with water. Place 2 teaspoons chorizo sausage, 1 teaspoon cheese, 1 teaspoon fried beans filling on each round. Fold over and seal by crimping with a fork, making a narrow rim. Heat vegetable oil in a saucepan over medium high. Add turnovers and cook turning until light brown. Serve warm.
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