Potato and Chorizo Empanadas

“These are tasty meat pies filled with a spicy sausage and potato filling. The empanada is a staple in Hispanic homes and restaurants. I love them and make a lightened version I found in a magazine.”
READY IN:
1hr 20mins
YIELD:
12 empanadas
UNITS:
US

Ingredients Nutrition

Directions

  1. Filling: In a sauce pan, cover potatoes with water and bring to a boil.
  2. Reduce heat and simmer for about 6 minutes until potato is tender.
  3. Drain water from potatoes.
  4. Place 1/4 cup of broth in a skillet and add sausage.
  5. Bring to a boil and cook for 1 minute.
  6. Add onion and bell pepper and cook 2 minutes.
  7. Add cooked potatoes and 1/4 cup broth and cook until liquid evaporates.
  8. Chill chorizo mixture while preparing dough.
  9. Dough: Level flour with a knife in measuring cup.
  10. Mix 1/2 cup of flour, water and vinegar, stirring with a whisk to combine.
  11. Preheat oven to 400°F.
  12. In a separate bowl mix: 1 1/2 cups flour, sugar, salt, and salt, stirring with a whisk.
  13. Cut shortening into dough with a pastry blender or 2 knives.
  14. Should resemble coarse meal.
  15. Add this mixture to wet mixture and toss until flour mixture is moist.
  16. Chill dough in freezer for 10 minutes.
  17. Place on floured surface and roll out into a rectangle (18x12).
  18. Using a biscuit cutter and cut into 4 inch circles.
  19. Spoon 1 tbsp filling into circles and leave a 1/2 inch border.
  20. Seal dough with fingers.
  21. Combine water and egg and brush egg mixture over dough to help seal.
  22. Place on baking sheet and bake at 400°F for 20 minutes until golden brown.

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