Best 4 Potato And Chorizo Empanadas Recipes

Potato and chorizo empanadas are a delightful culinary fusion of Spanish and Latin American flavors, combining the heartiness of chorizo with the comforting textures of potatoes, all wrapped in a golden, flaky pastry. These delectable pockets of goodness are a versatile dish, perfect as an appetizer, main course, or even a portable snack. Join us on a culinary journey as we explore the rich history and tantalizing flavors of potato and chorizo empanadas, offering you a comprehensive guide to crafting these delectable treats from scratch.

Check out the recipes below so you can choose the best recipe for yourself!

POTATO AND CHORIZO EMPANADAS

Potato and Chorizo Empanadas image

Provided by Tyler Florence

Categories appetizer

Time 4h15m

Yield 20 empanadas

Number Of Ingredients 19

Ingredients

3 to 4 waxy red or white potatoes (about 1/2 pound), peeled and sliced
1 teaspoon salt
1 pound chorizo sausage, casing removed
1 Spanish onion, diced
2 garlic cloves, minced
1/2 teaspoon ground cumin
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper
1/2 cup chicken broth
12 large pimiento-stuffed green olives, chopped
1/2 cup golden raisins
1 recipe empanada dough, recipe follows
1 1/2 cups all-purpose flour
1 cup masa harina
1 teaspoon baking powder
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted and cooled
1 large egg beaten with 1 tablespoon water, for egg wash
Butter, for greasing the pans

Steps:

Put the potatoes in a large pot and cover with cold water; add the salt and bring to a boil, uncovered. Simmer until fork tender, about 15 minutes.
Meanwhile, place a large skillet over medium flame. Add the chorizo, and cook, stirring for 5 minutes, until the sausage renders its fat and gets crispy. Add the onion and garlic; season with the cumin, oregano, salt, and pepper. Cook and stir for 5 minutes, until the mixture is soft and has a beautiful red color. Pour in the broth and simmer for 3 minutes.
Drain the potatoes and fold them into the pan, using a wooden spoon, break up the potatoes into nickel-size pieces. Add the olives and raisins and toss everything together; season with salt and pepper, to taste. Allow the filling to cool before filling the empanadas. Serve with cilantro cream.
In a large bowl, sift together the flour, masa harina, baking powder, and salt. Stir in the melted butter. Gradually add 1/2 cup to 3/4 cup of water, working it in with your hands to incorporate; the dough should be easy to handle and not sticky. Form the dough into a ball, wrap it in plastic, and chill for 30 minutes.
Lightly flour your rolling pin and counter. Divide the dough in 1/2 so it will be easier to work with and roll it out to 1/8-inch thickness. Using a 4-inch cookie or biscuit cutter, cut out 10 circles of dough; repeat with the other 1/2.
Spoon 2 generous tablespoons of filling into the center of each pastry circle, leaving a 1/2-inch border. Brush the edges with the egg wash and then fold the dough over in 1/2 to enclose the filling and form a semi-circle. Tightly seal the edges by crimping with the tines of a fork. Chill at least 30 minutes before baking.
Preheat the oven to 375 degrees F. Place the empanadas on a buttered baking sheet and brush the tops with additional egg wash. Using a fork, prick a few holes in the top of the empanadas for steam to escape. Bake for 30 minutes, until the pastry is golden brown.
Cilantro Cream
1 cup sour cream
1/4 cup finely chopped fresh cilantro leaves
1/2 lime, juiced Kosher salt and freshly ground black pepper
In a small mixing bowl, combine the sour cream, cilantro, and lime juice together. Mix thoroughly; season with salt and pepper. Serve with empanadas.
Yield: 1 cup

POTATO, PEPPER, AND CHORIZO EMPAñADAS

Potato, Pepper, and Chorizo Empañadas image

Potato, Pepper, and Chorizo Empañadas

Yield Makes 12 pastries

Number Of Ingredients 12

Ingredients

3/4 cup finely chopped Spanish chorizo (cured spiced pork sausage; 3 ounces)
2 tablespoons olive oil
2 onions, finely chopped (2 cups)
3 garlic cloves, finely chopped
1 red bell pepper, finely chopped
1/2 green bell pepper, finely chopped (1/2 cup)
1 Turkish or 1/2 California bay leaf
1/2 teaspoon salt
1/4 teaspoon dried oregano, crumbled
1/2 pound yellow-fleshed potato such as Yukon Gold (1 large)
Empanada dough
1 egg, lightly beaten with 1 tablespoon water

Steps:

Make filling:
Cook chorizo in oil in a 2 1/2- to 3-quart heavy saucepan over moderate heat, stirring, 2 minutes, then transfer to a medium bowl with a slotted spoon. Add onions to saucepan and cook, stirring frequently, until golden and very soft, about 15 minutes. Add garlic, bell peppers, bay leaf, salt, and oregano and cook, stirring frequently, until peppers are very soft, about 15 minutes. Peel potato and cut into 1/2-inch pieces, then stir into onion mixture and cook over moderately low heat, covered, stirring frequently, until potatoes are just barely tender, 10 to 12 minutes. Add potato mixture to chorizo and stir to combine. Cool filling to room temperature and discard bay leaf.
Form and bake empanadas:
Put oven racks in upper and lower thirds of oven and preheat oven to 400°F. Divide dough into 12 equal pieces and form each into a disk. Keeping remaining pieces covered, roll out 1 piece on a lightly floured surface with a lightly floured rolling pin into a 5-inch round (about 1/8 inch thick).
Spoon about 2 tablespoons filling onto center and fold dough in half, enclosing filling. Press edges together to seal, then crimp decoratively with your fingers or tines of a fork. Transfer empanada to a baking sheet. Make 11 more empanadas in same manner, arranging on 2 baking sheets.
Lightly brush empanadas with some of egg wash and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, about 25 minutes. Transfer empanadas to a rack to cool at least 5 minutes. Serve warm or at room temperature.

FLAKY CHORIZO POTATO AND CHEESE EMPANADAS

Flaky Chorizo Potato and Cheese Empanadas image

Perfectly spicy and 100% delicious! We love the combination of flavors and can't wait to make this recipe again.

Provided by Adriana Torres

Categories Meat Appetizers

Time 1h5m

Number Of Ingredients 12

Ingredients

2 c flour
1 tsp salt
2 Tbsp cooking oil
2 1/2 Tbsp vodka
1/2 c water
2 russet potatoes, cubed
1/2 onion, chopped
1 1/2 c ground chorizo
1 1/2 c oaxaca or cheddar cheese
salt and pepper to taste
cooking oil for frying
ranch dressing or your favorite dipping sauce (optional)

Steps:

1. In a large mixing bowl, combine flour and salt. Mix well. - Add the 2 tbsp. of cooking oil and vodka - Add water a little at a time and mix using your hands - Knead. Dough should be firm but not dry. Adjust water amounts accordingly. - Form into one large ball and cover. Let stand for 30 min. - After thirty minutes, stretch out dough with a roller as thin as possible
2. - Using a round cookie cutter or a cup, cut dough circles. The number of empanadas will depend on the size of you cup or cookie cutter. - Pass roller over circles a couple of more times then place about 1 to 1 1/2 tbsp. of stuffing on one side of circle. Fold one side over mixture forming a crescent. Pinch edges to keep stuffing from escaping. - Heat oil in pan. Once oil is hot, fry empanadas, turning them over every couple of minutes until both sides are golden brown.
3. Stuffing: In a pan, add chorizo and onion. Cook stirring until chorizo breaks apart. Add cubed potatoes and salt to taste. Cover and leave cooking until potatoes are soft. Uncover and cook for 5-10 more minutes until liquid evaporates. There shouldn't be any oil on the bottom of the pan. If the mixture is too moist, the juices will escape the dough making it difficult t fry. Before scooping mixture into empanadas, cube the cheese and add to mixture.

POTATO AND CHORIZO EMPANADAS

Potato and Chorizo Empanadas image

These are tasty meat pies filled with a spicy sausage and potato filling. The empanada is a staple in Hispanic homes and restaurants. I love them and make a lightened version I found in a magazine.

Provided by Dawn399

Categories Savory Pies

Time 1h20m

Yield 12 empanadas

Number Of Ingredients 13

Ingredients

1/2 cup diced and peeled red potatoes
1/2 cup low-fat chicken broth (divided)
1 ounce chorizo sausage
1/2 cup chopped onion
1/2 cup chopped green pepper
1 tablespoon water
1 large egg, lightly beaten
2 cups flour (divided)
6 tablespoons cold water
1 teaspoon cider vinegar
2 tablespoons powdered sugar
1/2 teaspoon salt
1/2 cup vegetable shortening

Steps:

Filling: In a sauce pan, cover potatoes with water and bring to a boil.
Reduce heat and simmer for about 6 minutes until potato is tender.
Drain water from potatoes.
Place 1/4 cup of broth in a skillet and add sausage.
Bring to a boil and cook for 1 minute.
Add onion and bell pepper and cook 2 minutes.
Add cooked potatoes and 1/4 cup broth and cook until liquid evaporates.
Chill chorizo mixture while preparing dough.
Dough: Level flour with a knife in measuring cup.
Mix 1/2 cup of flour, water and vinegar, stirring with a whisk to combine.
Preheat oven to 400°F.
In a separate bowl mix: 1 1/2 cups flour, sugar, salt, and salt, stirring with a whisk.
Cut shortening into dough with a pastry blender or 2 knives.
Should resemble coarse meal.
Add this mixture to wet mixture and toss until flour mixture is moist.
Chill dough in freezer for 10 minutes.
Place on floured surface and roll out into a rectangle (18x12).
Using a biscuit cutter and cut into 4 inch circles.
Spoon 1 tbsp filling into circles and leave a 1/2 inch border.
Seal dough with fingers.
Combine water and egg and brush egg mixture over dough to help seal.
Place on baking sheet and bake at 400°F for 20 minutes until golden brown.

### **Potato and Chorizo Empanadas: A Culinary Delight** ### **** Empanadas are a delectable pastry dish with Latin American origins. They are made with a pliable pastry filled with an array of savory fillings. This particular recipe features a delectable combination of chorizo and mashed pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black red pinto or black red pinto or black red pinto or black red pinto or black red pinto or black red pinto or black red pinto or black red pinto or black red pinto or black red pinto or black red pinto or black red pinto or black red pinto or black red pinto or black red pinto or black red pinto or black red pinto or black red pinto or black red pinto or black red pinto or black red pinto or black red pinto or black red pinto or black red pinto or black red pinto or black red pinto or black red pinto or black red pinto or black red pinto or blacks, creamy cheese, and aromatic spices. These empanadas embody a perfect balance of flavors and textures, making them an irresistible treat. ### **Crafting the Dough** 1. The foundation of empanadas lies in the pliable and flavorful pastry. This recipe calls for a combination of all-purpose and bread flours, which impart a satisfying chewiness. 2. Shortening and butter add flakiness and richness to the pastry, while salt enhances its overall taste. 3. Water brings the ingredients together, creating a cohesive and workable mixture. ### **Preparing the Filling** 1. Chorizo, a spicy and smoky sausage, forms the heart of the empanada fillings. Cooking it in its own fat renders its flavors beautifully. 2. Mashed pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or blacks add a creamy and earthy component to the fillings. 3. Aromatics like onions, cumin, and chili powder infuse the fillings with depth of flavors. 4. A touch of tomato and green chilies lends a vibrant and zesty touch to the mixture. ### **Assembling and Baking the Empanadas** 1. Rolling out the pastry ensures even and uniform empanadas. 2. Placing a portion of the fillings in the center of each pastry circle and carefully folding and crimping the sides prevents the fillings from leaking out during the cooking process. 3. Brusing the empanadas with an egg wash gives them a golden and glossy appearance. 4. Baking at a high temperature ensures a crispy crust and a well-heated fillings. ### **Conclusion** Potato and chorizo empanadas are a delectable treat that combines the irresistible flavors of chorizo, creamy pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or black refried pinto or blacks, and spices. They are perfect for parties, picnics, or as a delightful addition to your next meal.

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