Ingredients
>
1 (15 oz) can lentils
>
1 medium shallot
>
1/4 cup pimiento-stuffed olives
>
4 oz fresh Mexican-style chorizo (about 1 link)
>
1 tsp ground cumin
>
1/4 cup raisins
>
1 large egg
>
1 (14 oz) pkg frozen empanada wrappers, thawed
>
1 lime
>
1/2 cup salsa verde green hot sauce
Steps
1
Preheat oven to 425°F. Line a large baking sheet with parchment paper. Drain and rinse the lentils. Finely chop the shallot and olives.
2
Remove the chorizo from its casing. In a medium skillet, cook chorizo 6 min., until browned, breaking up with the back of a wooden spoon. Add the shallot and cumin. Cook 2 min., stirring. Stir in lentils, olives, and raisins.
3
In a small bowl, beat the egg. Fill each empanada wrapper with 2 heaping tbsp lentil mixture, placing on one half of the wrapper. Fold other half of wrapper over and seal with a fork. Repeat with remaining wrappers and lentil mixture. Arrange empanadas on prepared baking sheet and brush with beaten egg. Bake 14–16 min., until golden brown. Cut the lime into wedges. Serve empanadas with the salsa verde and lime.
