Potato and chorizo empanadas
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- Prep Time45 min
- Total Time1 h 20 min
- Makes18 empanadas
Photo, Roberto Caruso.
Ditch the sugar right now! We're all about the savoury treats.
Ingredients
125 g cured chorizo sausage, finely diced (1 cup)
1 cup finely chopped onion
2 garlic cloves, minced
1 cup peeled and diced baking potato
3/4 cup water
1 cup finely diced roasted red pepper
To assemble
1 batch empanada dough, (2 discs)
1 egg, beaten
Instructions
HEAT a large non-stick frying pan over medium-high. Add chorizo and cook until slightly crisp, about 2 min. Add onion and garlic. Cook until onion starts to soften, 3 min. Stir in potato and water. Simmer, covered, until potatoes are just tender, 8 to 10 min. Season with fresh pepper. Stir in red pepper and remove from heat.
PREHEAT oven to 375 F. Line a large baking sheet with parchment.
ROLL 1 disc empanada dough until 1/16-in. thick. Use a 5-in. cutter to cut out circles. Repeat with remaining disc. Gather and re-roll scraps to cut out remaining circles.
PLACE 1 heaping tbsp of filling on each round. Brush edges with beaten egg and fold dough over the filling, forming a half-circle. Press to seal. Crimp edges. Arrange empanadas on their sides on prepared baking sheet. Brush with remaining egg.
BAKE until golden brown, 30 to 35 min. Serve chorizo empanadas warm or cool, or freeze up to 2 weeks. Reheat in a 350F oven for 15 min.
Nutrition (per piece)
Calories 157, Protein 4g, Carbohydrates 13g, Fat 10g, Fibre 1g, Sodium 123mg.
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