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Recipe Directions

For the Chorizo Crumbles:
1. Place frozen MorningStar Farms® Vegan Chorizo Crumbles™ in skillet. Add 1/3 cup of water and cover the skillet with a lid. Heat over medium-high heat for 4 minutes.
2. Reduce heat to medium. Heat an additional 4 minutes, stirring occasionally.
3. Remove lid and simmer to desired consistency, stirring constantly. Heat to a minimum internal temperature of 165° F, then set aside to let cool slightly.

For the Empanadas:
1. Preheat oven to 400° F and line a baking sheet with a nonstick baking mat or parchment paper.
2. Unroll pie crusts on a clean, flat surface. Use a 3-inch round pastry cutter to cut circles from dough.
3. Preheat a large skillet to medium heat and then sauté onions, green chiles, pimento peppers, garlic, cilantro, cumin, and chili powder for 3-4 minutes.
4. Stir in tomato paste, vegetable stock, and chorizo crumbles. Cook for another 3 minutes then remove from stove and fold in cheese.
5. Spoon about 2 tablespoons of the slightly cooled chorizo mixture into the center of each pie crust circle. Fold dough over and use a fork to seal the dough all along the curved edge.
6. Arrange in a single layer, not touching, on a prepared sheet pan. Brush empanadas with egg wash. Bake for 10 minutes or until golden brown.

For the Cilantro Aioli:
1. While empanadas are baking, mix cilantro, garlic, lime juice, mayo, olive oil, salt, and pepper.

To serve:
1. Once empanadas are golden brown, place on a plate and serve with aioli on the side for dipping.