• 1/4 cup extra virgin olive oil, divided
  • 1 cup yellow onion, finely chopped
  • 1/2 cup green bell pepper, diced
  • 3 cloves garlic, peeled and minced
  • 1/4 tsp. dried oregano
  • 8 oz. Abbot's Butcher "Chorizo"
  • 2 sheets frozen puff pastry


  • Preheat the oven to 400 degrees F. 
  • Warm 2 T of the olive oil in a skillet over medium heat. Add yellow onion, green pepper, garlic and oregano, cooking until vegetables are tender. Add the “Chorizo” and cook, breaking into small pieces with a spoon, for about 3-5 more minutes. 
  • Roll out one sheet of puff pastry into a 14” square. Using a 4-inch cookie or biscuit cutter, cut out 10 circles of dough. Repeat with the other sheet.  
  • Place 1 tablespoon of filling into the center of each circle. Lightly brush the edges of the edges with water. Fold into a half moon shape and crimp with a fork to seal. Chill for at least 20 minutes before baking.
  • Brush each empanada with the olive oil. Bake for 10-12 minutes or until puffed and golden brown. Serve with salsa and plant-based sour cream.