Spicy Chorizo and Potato Empanadas
Spicy Chorizo and Potato Empanadas
Step into the vibrant world of Spanish and Latin American culinary traditions with these delightful Spicy Chorizo and Potato Empanadas. These handheld savory pastries, a staple street food and beloved appetizer across many cultures, are an ode to hearty flavors and satisfying textures. Our recipe features a robust filling of richly spiced chorizo sausage, tender cubes of potato, and sweet, deeply caramelized onions, all enhanced by smoky paprika and a welcome kick from diced jalapeños. Each ingredient is thoughtfully balanced to ensure a harmonious blend of sweet, savory, and spicy notes. The filling is lovingly encased in a buttery, flaky pastry dough that bakes to a beautiful golden crisp, providing the perfect contrast to the yielding interior. Empanadas, literally meaning "bread-wrapped," have a long and storied history, evolving from ancient traditions of filling bread or dough with various ingredients. They are incredibly versatile, ideal for a quick lunch, an elegant appetizer at your next gathering, or a convenient on-the-go meal. Prepare to captivate your taste buds with this authentic and easy-to-follow recipe, bringing a taste of vibrant Spanish cuisine directly to your kitchen. These savory pastries are a true crowd-pleaser that will leave everyone reaching for more.
- Preparation time
- 45 min
- Cooking time
- 25 min
- Total time
- 1 hr 10 min
- Servings
- 16
Instructions
Preparing the Filling
- 1Heat olive oil in a large skillet or frying pan over medium heat. Add the chopped onion and cook until softened and caramelized, about 5-7 minutes.
- 2Add the chorizo sausage (casings removed) to the skillet, breaking it up with a spoon. Cook until browned and cooked through, about 8-10 minutes. Drain excess fat if necessary.
- 3Stir in the diced jalapeño, minced garlic, smoked paprika, cumin, salt, and black pepper. Cook for another 1-2 minutes until fragrant.
- 4Add the diced potatoes to the skillet. Pour in about 1/4 cup of water or chicken broth, cover, and simmer for 10-12 minutes, or until the potatoes are tender but not mushy. Remove lid and cook off any remaining liquid. Set aside to cool slightly.
Assembling and Baking Empanadas
- 1Preheat your oven to 200°C (400°F). Line two baking sheets with parchment paper.
- 2Lightly flour a clean surface. Place an empanada dough disc on the surface. Spoon about 2-3 tablespoons of the cooled chorizo and potato filling onto one half of the dough, leaving a small border.
- 3Moisten the edge of the dough with a little water using your finger or a pastry brush. Fold the other half of the dough over the filling to create a half-moon shape.
- 4Press the edges firmly to seal, then crimp with a fork or create a decorative edge by folding and pinching the dough (known as 'repulgue'). Repeat with the remaining dough discs and filling.
- 5Place the assembled empanadas on the prepared baking sheets. Brush the tops of the empanadas evenly with the beaten egg wash for a golden finish.
- 6Bake for 20-25 minutes, or until the pastry is golden brown and puffed. Serve warm, garnished with fresh cilantro if desired.
Nutrition Information
- Calories
- 321 kcal
- Protein
- 13 g
- Fat
- 18 g
- Carbs
- 28 g
| Nutrient | Per serving |
|---|---|
| Calories | 321 kcal |
| Protein | 13 g |
| Fat | 18 g |
| Carbs | 28 g |
Tips
- Ensure your filling is not too wet, as excess moisture can make the pastry soggy. If needed, cook it a bit longer to reduce liquids.
- For an extra crispy crust, you can also shallow-fry the empanadas in oil until golden brown, about 3-4 minutes per side.
- Serve empanadas with a side of chimichurri, a spicy aioli, or a simple salsa for dipping.