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.
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.