Chorizo And Potato Empanadas
Empanadas are a popular dish in Castilian-Leonese cuisine, and this recipe for Chorizo and Potato Empanadas is a delicious and satisfying option for any meal. The combination of spicy chorizo and hearty potatoes wrapped in a flaky pastry is sure to be a hit with your family and friends.
Ingredients
- 1 pound chorizo, casing removed and crumbled
- 2 large potatoes, peeled and diced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 2 sheets of store-bought pie crust or homemade empanada dough
- 1 egg, beaten (for egg wash)
Instructions
- In a large skillet, cook the chorizo over medium heat until browned. Remove from the skillet and set aside.
- In the same skillet, add the diced potatoes and cook until they are tender. Add the chopped onion and minced garlic, and cook until the onion is translucent.
- Return the cooked chorizo to the skillet and add the paprika, cumin, salt, and pepper. Stir to combine and remove from heat.
- Preheat the oven to 375°F (190°C).
- Roll out the pie crust or empanada dough and cut it into circles using a round cutter or a small plate as a guide.
- Place a spoonful of the chorizo and potato mixture onto each dough circle. Fold the dough over the filling to create a half-moon shape and crimp the edges with a fork to seal.
- Place the empanadas on a baking sheet lined with parchment paper, brush the tops with the beaten egg, and bake for 20-25 minutes or until golden brown.
- Remove from the oven and let the empanadas cool for a few minutes before serving.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 25 minutes
- Total time:
- 55 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Carbohydrates
- 25g
- Protein
- 12g
- Fat
- 18g
- Saturated Fat
- 6g
- Cholesterol
- 35mg
- Sodium
- 480mg
- Fiber
- 2g
- Sugar
- 1g
Supplies
Large skillet Baking sheet Parchment paper
Tools
Round cutter or small plate Fork
Serving suggestions
Serve the Chorizo and Potato Empanadas with a side of fresh salsa or a simple green salad for a complete meal.
Tips & tricks
For a shortcut, you can use store-bought empanada dough instead of making your own.
Cost
$15