Chorizo and Potato Empanadas
A delicious and savory twist on traditional empanadas with the addition of spicy chorizo and hearty potatoes. Perfect for parties or as a quick and easy meal.
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!
Notes
These empanadas can also be made with ground beef or shredded chicken instead of chorizo.
For a vegetarian option, omit the chorizo and add in extra vegetables like bell peppers and black beans.