What are Chorizo and Potato Empanadas?
Chorizo and Potato Empanadas are delicious hand-held pastries filled with spicy chorizo sausage and tender potatoes. The combination of the savory chorizo with the creamy potatoes wrapped in a flaky, golden-brown pastry crust creates a perfect balance of flavors and textures. These empanadas are a popular snack or appetizer in many Latin American countries.
How to Serve
Serve Chorizo and Potato Empanadas warm, straight from the oven. Arrange them on a platter with a side of fresh salsa or chimichurri sauce for dipping. They also pair well with a dollop of sour cream or guacamole. For a more complete meal, add a side salad of mixed greens with a light vinaigrette.
Perfect Pairings
Pair these empanadas with a refreshing beer or a robust red wine like Malbec or Tempranillo.
The rich flavors of the chorizo complement these beverages well. For a non-alcoholic option, try a glass of iced hibiscus tea or a tangy lemonade.
A Note About the Recipe
The key to making perfect empanadas is in the dough. Make sure it’s well-chilled before rolling it out to ensure a flaky crust. Sauté the chorizo and potatoes until the potatoes are tender and the flavors meld together. Allow the filling to cool slightly before stuffing the empanadas to prevent the dough from becoming soggy.
Chorizo and Potato Empanadas are a crowd-pleaser, ideal for parties, picnics, or a casual dinner. Their robust flavor and satisfying texture make them a favorite among both kids and adults. Enjoy these tasty treats as a delightful addition to your culinary repertoire!
Chorizo and Potato Empanadas
Equipment
- Large mixing bowl
- Rolling Pin
- Baking sheet
- Pastry brush
- Skillet
Ingredients
- 1 cup diced chorizo
- 1 cup diced potatoes
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 1 teaspoon minced garlic
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- Salt and pepper to taste
- 1 package pre-made empanada dough
- 1 egg - beaten
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, cook the chorizo over medium heat until browned. Remove from pan and set aside.
- In the same skillet, heat olive oil and add in potatoes, onions, garlic, cumin, paprika, salt, and pepper. Cook until potatoes are tender.
- Add the cooked chorizo back into the skillet and mix well.
- Roll out the empanada dough and cut into circles using a round cookie cutter.
- Spoon a tablespoon of the chorizo and potato mixture onto the center of each dough circle.
- Fold the dough in half and seal the edges by crimping with a fork.
- Place empanadas onto a baking sheet and brush with beaten egg.
- Bake in the preheated oven for 20-25 minutes, or until golden brown.
- Serve hot and enjoy!