Get ready to embark on a mouthwatering culinary journey that will transport your taste buds straight to the vibrant streets of Mexico! These Chorizo and Potato Empanadas are not just a recipe; they're a crispy, golden-brown experience that combines the spicy kick of chorizo with perfectly tender potatoes, all wrapped in a buttery, flaky pastry that will make your guests beg for more. Whether you're a seasoned home cook or a kitchen novice, this recipe is about to become your new obsession.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 cups all-purpose flour
- 1/2 cup butter, chilled
- 1/4 cup water
- 1 tsp salt
- 1 cup chorizo, cooked and crumbled
- 1 cup potatoes, peeled and diced
- 1 egg, beaten (for egg wash)
Instructions
- In a large mixing bowl, combine flour and salt. Cut the chilled butter into small cubes and work it into the flour mixture using your fingertips until it resembles coarse breadcrumbs.
- Gradually add cold water and mix until the dough comes together. Knead briefly, form into a ball, wrap in plastic wrap, and refrigerate for 30 minutes to allow the dough to rest.
- While the dough chills, prepare the filling. Cook chorizo in a skillet over medium heat until fully browned and crumbled. Remove chorizo and set aside.
- In the same skillet, add diced potatoes and cook until tender and slightly golden, about 10-12 minutes. Mix the cooked chorizo back into the potatoes and let cool completely.
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Roll out the chilled dough on a floured surface to about 1/8 inch thickness. Use a 4-inch round cutter to cut circles.
- Place a spoonful of chorizo-potato filling in the center of each dough circle. Fold the dough over to create a half-moon shape and crimp the edges with a fork to seal.
- Brush each empanada with beaten egg wash to create a golden, shiny finish.
- Arrange empanadas on the prepared baking sheet, leaving space between each one.
- Bake for 25-30 minutes, or until the empanadas are golden brown and crispy.
- Remove from oven and let cool for 5-10 minutes before serving. Serve warm with your favorite salsa or hot sauce.
Tips
- Keep your butter and water ice-cold when making the dough to ensure a flaky, tender crust.
- Allow the filling to cool completely before assembling to prevent soggy empanadas.
- Don't overfill the empanadas - a heaping tablespoon of filling is perfect to prevent bursting.
- Use a fork to crimp the edges tightly, creating a beautiful seal and preventing filling leakage.
- For extra flavor, consider adding a pinch of smoked paprika or cumin to your chorizo-potato filling.
- If you don't have a round cutter, use a wide-rimmed glass to cut your dough circles.
- Let the empanadas rest for a few minutes after baking to allow the filling to set and prevent burning your mouth.
- Experiment with different dipping sauces like chimichurri, salsa verde, or a spicy aioli for added excitement!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 12g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 65mg
