Potato and Chorizo Empanadas

Total Time:
4 hr 15 min
Prep:
55 min
Inactive:
2 hr 30 min
Cook:
50 min

Yield:
20 empanadas
Level:
Intermediate

Ingredients
  • 3 to 4 waxy red or white potatoes (about 1/2 pound), peeled and sliced
  • 1 teaspoon salt
  • 1 pound chorizo sausage, casing removed
  • 1 Spanish onion, diced
  • 2 garlic cloves, minced
  • 1/2 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Kosher salt and freshly ground black pepper
  • 1/2 cup chicken broth
  • 12 large pimiento-stuffed green olives, chopped
  • 1/2 cup golden raisins
  • 1 recipe empanada dough, recipe follows
  • Empanada Dough:
  • 1 1/2 cups all-purpose flour
  • 1 cup masa harina
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted and cooled
  • 1 large egg beaten with 1 tablespoon water, for egg wash
  • Butter, for greasing the pans
  • Cilantro Cream :
  • 1 cup sour cream
  • 1/4 cup finely chopped fresh cilantro leaves
  • 1/2 lime, juiced
  • Kosher salt and freshly ground black pepper
Directions

Put the potatoes in a large pot and cover with cold water; add the salt and bring to a boil, uncovered. Simmer until fork tender, about 15 minutes.

Meanwhile, place a large skillet over medium flame. Add the chorizo, and cook, stirring for 5 minutes, until the sausage renders its fat and gets crispy. Add the onion and garlic; season with the cumin, oregano, salt, and pepper. Cook and stir for 5 minutes, until the mixture is soft and has a beautiful red color. Pour in the broth and simmer for 3 minutes.

Drain the potatoes and fold them into the pan, using a wooden spoon, break up the potatoes into nickel-size pieces. Add the olives and raisins and toss everything together; season with salt and pepper, to taste. Allow the filling to cool before filling the empanadas. Serve with cilantro cream.

Empanada Dough:

In a large bowl, sift together the flour, masa harina, baking powder, and salt. Stir in the melted butter. Gradually add 1/2 cup to 3/4 cup of water, working it in with your hands to incorporate; the dough should be easy to handle and not sticky. Form the dough into a ball, wrap it in plastic, and chill for 30 minutes.

Lightly flour your rolling pin and counter. Divide the dough in 1/2 so it will be easier to work with and roll it out to 1/8-inch thickness. Using a 4-inch cookie or biscuit cutter, cut out 10 circles of dough; repeat with the other 1/2.

Spoon 2 generous tablespoons of filling into the center of each pastry circle, leaving a 1/2-inch border. Brush the edges with the egg wash and then fold the dough over in 1/2 to enclose the filling and form a semi-circle. Tightly seal the edges by crimping with the tines of a fork. Chill at least 30 minutes before baking.

Preheat the oven to 375 degrees F. Place the empanadas on a buttered baking sheet and brush the tops with additional egg wash. Using a fork, prick a few holes in the top of the empanadas for steam to escape. Bake for 30 minutes, until the pastry is golden brown.

Cilantro Cream :

In a small mixing bowl, combine the sour cream, cilantro, and lime juice together. Mix thoroughly; season with salt and pepper. Serve with empanadas.

Yield: 1 cup


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