Recipe courtesy of Tequila 61
Chorizo Empanadas
- Level: Intermediate
- Yield: 8 servings (3 empanadas each)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 706
- Total Fat
- 34
- Saturated Fat
- 18
- Carbohydrates
- 79
- Dietary Fiber
- 3
- Sugar
- 1
- Protein
- 19
- Cholesterol
- 125
- Sodium
- 765
- Total: 1 hr 20 min (includes resting time)
- Active: 50 min
Ingredients
Empanada Dough:
6 cups all-purpose flour, plus more for dusting
12 ounces (3 sticks) butter, melted
2 teaspoons salt
2 eggs
Chorizo Filling:
3 cups cooked pork chorizo
1 1/2 cup mashed potatoes (leftovers are great for this)
1 cup shredded melting cheese, such as Oaxaca or mozzarella
1 cup chopped fresh cilantro
Canola oil, for frying
Directions
Special equipment:
a 4-inch round cookie cutter; a deep-fryer or deep-fry thermometer- For the empanada dough: Add the flour, butter, salt, eggs and 1 cup water to the bowl of a stand mixer fitted with the dough hook. Mix on medium speed until a dough is formed.
- Wrap the dough with plastic wrap and hold at room temperature for 30 minutes.
- For the chorizo filling: Mix together the chorizo, potatoes, cheese and cilantro in a stand mixer fitted with the paddle attachment. Mix until combined, then set aside.
- Lightly flour a work surface and roll the dough out to 1/8-inch thick. Using a 4-inch round cookie cutter, punch out the rounds.
- Wet the dough rounds slightly with water. Place 1 to 1 1/2 ounces of filling on a round. Fold over and crimp with a fork. Repeat until all rounds are filled.
- Heat the oil in a deep-fryer or Dutch oven fitted with a deep-fry thermometer to 350 degrees F.
- Fry the empanadas in batches until golden brown.