Discos (Recipe: cheese and red pepper empanaditas)
Before my husband Ted discovered discos in a market in our Boston neighborhood, the closest I ever got to a disco was forty feet -- the distance between our rear window and the window of the house across the back alley where an ABBA fan blasted "Dancing Queen" on his CD player every morning.
These discos are much more my type.
Discos are sheets of dough, rolled into perfect five-inch circles. They come in two different colors (one colored by annatto to a lovely orange). They dress up any type of filling.
They're easy to use, and easy to find in the freezer aisle of the grocery store or your local Latino market.
And no singing or dancing required.
What are discos?
Rounds of wheat-flour dough ready for filling and baking.
How/where to store:
In the freezer. Remove 15-20 minutes before you want to use them and let sit at room temperature.
More facts about discos, and ingredient photos, on The Perfect Pantry:
Discos (Recipe: goat cheese-olive empanadas)
Cheese and red pepper empanaditas
An easy appetizer that can be made far in advance, and frozen baked or unbaked. Add some cooked chicken or shrimp, a bit of broccoli, or whatever you have on hand. Makes 20 empanaditas.
1 tsp olive oil
1 small onion, finely diced
1/2 red bell pepper, finely diced
Small pinch of red pepper flakes (mild or hot)
1 cup shredded Monterey Jack or Cheddar cheese, or a mix
1 Tbsp flour
1 package discos
1 egg, beaten with 1 tsp water
Preheat oven to 425°F. Prepare a sheet pan with a Silpat (silicone liner) or parchment paper, and set aside.
In a small nonstick frying pan, heat the oil over medium heat. Add the onion and bell pepper, and saute for 2 minutes, until the onions are translucent. Add the red pepper flakes and stir for 30 seconds. Remove from heat and set aside to cool for a few minutes.
When the vegetables are cool, place in a mixing bowl. Add the cheese and flour, and toss well to combine. Put some water in a small bowl on the counter top.
Set one disco on the counter top. Cut in half. Place a pinch of cheese filling in the center of each half of the disco. Dip your index finger in the bowl of water, and run your finger around the edge of the disco. Fold the dough in half, and press with the tines of a fork to seal. Place each empanadita on the baking sheet. When all are done, paint with the beaten egg.
Bake for 11 minutes, until the tops are lightly browned. Serve hot or at room temperature.
Other recipes that use discos:
Corn and goat cheese empanadas, from Apples and Butter
Chicken and bacon empanadas, from The Gourmet Foodie Blog
Empanadas Santiagueñas, from From Argentina With Love
Empanadas Mendocinas and chimichurri sauce, from Cookin' With Cyndi