Potato Chorizo Empanadas Recipes

Steps:

• 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.

Steps:

• Peel the potato and cut into 1/4-inch cubes. Peel the onion and cut into 1/4-inch pieces.
• Place the potato, onion, and chorizo in a large sauté pan and cook over medium heat, stirring occasionally, for 15 minutes, or until the potatoes are cooked through. Drain on paper towels and let cool.
• Preheat the oven to 375°F, if baking immediately.
• Cut the dough into 3-inch circles with a cookie cutter. (A knife run around the outside of a glass also works well.) Spoon a teaspoonful of the chorizo mixture into the center of each dough circle. Dip your finger in water and wet the entire edge of the dough. Fold the dough over to form a half circle and press the edge firmly with a fork to seal. Arrange the empanadas on a baking sheet. Place the egg in a small bowl and beat until combined. Brush the egg over the empanadas and bake for 20 to 25 minutes, until golden brown. Place the empanadas on a large plate and serve warm.

Steps:

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