Ingredients
2 1/2 tbsp. olive oil
3 1/2 oz. dried Spanish chorizo
1 pt. cherry tomatoes
3/4 tsp. kosher salt
1/2 tsp. ground black pepper
4 cod filets
Preparation
Step 1Preheat oven to 350 degrees F. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add kale, salt, and pepper and cook, tossing often, until wilted, 3 to 4 minutes. Transfer to a medium bowl. When cooled to room temperature, gently toss with goat cheese.Step 2Working with 1 piece of dough, brush edges with water. Place about 1/4 cup kale filling in the middle of crust, leaving a 1/2-inch border all around. Top with second wedge and press closed. Seal edges with the tines of a fork and transfer to a large baking sheet. Repeat with remaining dough and filling. Cut a small X in each empanada and brush with remaining 1/2 tablespoon oil.Step 3Bake until golden brown and hot throughout, about 30 minutes. Serve immediately. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
