Empanaditas con Papas y Chorizo (Little Empanadas with Potatoes and Chorizo)

Name: Empanaditas con Papas y Chorizo (Little Empanadas with Potatoes and Chorizo)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Spanish, European
Ingredients: 1 teaspoon baking powder; 3 Tbsps chilled butter, cut into small pieces; 1 teaspoon cider vinegar; 1 large egg white, lightly beaten; 255 grams cups all-purpose flour (about; 57 grams fresh chorizo; 9 Tbsps ice water, divided; 0 teaspoons hot paprika; 1 teaspoons salt, divided; 1 Tbsp sugar; 227 grams cups diced Yukon gold potato (about

Empanaditas con Papas y Chorizo (Little Empanadas with Potatoes and Chorizo) requires approximately 45 minutes from start to finish. One serving contains 141 calories, 4g of protein, and 5g of fat. This recipe serves 12. This recipe covers 5% of your daily requirements of vitamins and minerals. It is a very reasonably priced recipe for fans of European food. If you have paprika, butter, salt, and a few other ingredients on hand, you can make it.

Instructions

Lightly spoon flour into dry measuring cups; level with a knife.

Ingredients you will need

All Purpose Flour

Equipment you will use

Measuring Cup

Knife

Combine flour, sugar, baking powder, and 1/4 teaspoon salt in a food processor; pulse 2 times or until combined.

Ingredients you will need

Baking Powder

All Purpose Flour

Sugar

Salt

Equipment you will use

Food Processor

Add butter; pulse 4 times or until mixture resembles coarse meal. With processor on, slowly add 1/2 cup ice water and vinegar through food chute, processing just until combined (do not form a ball). Gently press mixture into 2 (5-inch) circles on plastic wrap; cover. Chill for 1 hour.

Ingredients you will need

Water

Vinegar

Butter

Wrap

Equipment you will use

Plastic Wrap

Remove chorizo from casings. Cook chorizo in a large nonstick skillet over medium-high heat until browned, stirring to crumble.

Ingredients you will need

Chorizo

Equipment you will use

Frying Pan

Place potato in a saucepan; cover with water. Bring to a boil. Reduce heat, and simmer for 8 minutes or until tender; drain.

Ingredients you will need

Potato

Water

Equipment you will use

Sauce Pan

Place in a large bowl; mash with a potato masher.

Ingredients you will need

Potato

Equipment you will use

Potato Masher

Bowl

Add chorizo, paprika, and remaining 1/4 teaspoon salt; stir until well combined.

Ingredients you will need

Chorizo

Paprika

Salt

Preheat oven to 42

Equipment you will use

Oven

Remove dough from refrigerator, and halve each disc.

Ingredients you will need

Dough

Place 1 dough portion between 2 sheets of wax paper.

Ingredients you will need

Dough

Equipment you will use

Wax Paper

Roll into a 1/4-inch thickness; cut 2 (3-inch) circles with a biscuit cutter. Repeat procedure with the remaining dough portions.

Ingredients you will need

Biscuits

Dough

Roll

Combine excess dough, roll to 1/4-inch-thickness, and cut 4 (3-inch) circles with a biscuit cutter. Working with 1 circle at a time (cover remaining circles with a damp towel to prevent drying), spoon 1 tablespoon potato mixture into center of each circle; fold dough over filling. Press edges together with a fork to seal.

Ingredients you will need

Biscuits

Potato

Dough

Roll

Place empanadita on a large baking sheet coated with cooking spray. Repeat with remaining dough circles and potato mixture.

Ingredients you will need

Cooking Spray