Potato and Chorizo Empanadas
Savor the bold, comforting flavors of **Potato and Chorizo Empanadas**, a delightful handheld treat perfect for any occasion! These golden-baked pastries combine a flaky, buttery homemade dough with a rich, savory filling of tender russet potatoes, smoky chorizo sausage, and aromatic spices like paprika and cumin. The filling is perfectly balanced with sautéed onions and garlic, creating a symphony of flavors in every bite. Easy to prepare and stunningly delicious, these empanadas are ideal as appetizers, snacks, or a main dish for a crowd. Serve them warm straight from the oven, and watch them disappear! This satisfying recipe is a must-try for lovers of authentic, homemade comfort food.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 cup Cold unsalted butter
- 1 teaspoon Salt
- 0.33 cup Ice water
- 1 large Russet potato
- 0.5 pound Chorizo sausage
- 1 small Yellow onion
- 1 Garlic clove
- 1 teaspoon Paprika
- 0.5 teaspoon Ground cumin
- 0.25 teaspoon Black pepper
- 1 Egg
- 1 tablespoon Milk
- 2 tablespoons Vegetable oil
Instructions
In a large bowl, combine the all-purpose flour and salt. Add the cold butter (cut into small cubes) and use a pastry cutter or your fingers to incorporate the butter until the mixture resembles coarse crumbs.
Add the ice water a little at a time and mix until the dough starts to come together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
While the dough chills, peel and cut the potato into small cubes. Boil the potato in salted water for about 8-10 minutes, or until tender. Drain and set aside.
Heat the vegetable oil in a skillet over medium heat. Crumble the chorizo sausage into the skillet and cook for 5-7 minutes, or until browned and cooked through. Remove the chorizo and set aside, leaving the rendered fat in the skillet.
Add the finely diced onion to the skillet and sauté for about 3 minutes, until softened. Add the minced garlic and cook for another minute.
Return the cooked chorizo to the skillet along with the boiled potato cubes. Add paprika, ground cumin, and black pepper. Stir together and cook for 2 more minutes. Remove from heat and let the filling cool completely.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Roll out the chilled dough on a floured surface until it is about 1/8 inch thick. Use a round cutter (about 4-5 inches in diameter) to cut circles out of the dough.
Place a heaping tablespoon of the chorizo and potato filling in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges together. Use a fork to crimp the edges and seal.
In a small bowl, beat the egg with the tablespoon of milk to create an egg wash. Brush the tops of the empanadas with the egg wash.
Place the empanadas on the prepared baking sheet and bake in the preheated oven for 20-25 minutes, or until golden brown.
Allow the empanadas to cool slightly before serving. Enjoy!
Nutrition Facts
Calories |
412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.4 g | 35% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 512 mg | 22% | |
| Total Carbohydrate | 31.4 g | 11% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 0.9 g | ||
| Protein | 9.7 g | 19% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 21 mg | 2% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 215 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
