Potato and Chorizo Empanadas

Name: Potato and Chorizo Empanadas
Prep time: 4 h 15 min
Cook time: 4 h 15 min
Total time: 4 h 15 min
Yield: 20
Cuisine: Spanish, European
Ingredients: 1 teaspoon baking powder; 20 servings Butter, for greasing the pans; 118 milliliters chicken broth; 454 grams chorizo sausage, casing removed; 1 large egg beaten with 1 tablespoon water, for egg wash; 355 milliliters all-purpose flour; 2 garlic cloves, minced; 118 milliliters golden raisins; 1 teaspoons ground cumin; 20 servings Kosher salt and freshly ground black pepper; 237 milliliters masa harina; 1 Spanish onion, diced; 1 teaspoon dried oregano; 12 larges pimiento-stuffed green olives, chopped; 227 grams to 4 waxy red or white potatoes (about , peeled and sliced; 1 teaspoon salt; 118 milliliters (1 stick) unsalted butter, melted and cooled

You can never have too many European recipes, so give Potato and Chorizo Empanadas a try. One serving contains 264 calories, 8g of protein, and 18g of fat. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 20. If you have chorizo sausage, egg, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 4 hours and 15 minutes.

Instructions

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.

Ingredients you will need

Potato

Water

Salt

Equipment you will use

Pot

Meanwhile, place a large skillet over medium flame.

Equipment you will use

Frying Pan

Add the chorizo, and cook, stirring for 5 minutes, until the sausage renders its fat and gets crispy.

Ingredients you will need

Chorizo

Sausage

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.

Ingredients you will need

Oregano

Garlic

Pepper

Cumin

Onion

Salt

Pour in the broth and simmer for 3 minutes.

Ingredients you will need

Broth

Drain the potatoes and fold them into the pan, using a wooden spoon, break up the potatoes into nickel-size pieces.

Ingredients you will need

Potato

Equipment you will use

Wooden Spoon

Frying Pan

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.

Ingredients you will need

Salt And Pepper

Raisins

Olives

Serve with cilantro cream.

Ingredients you will need

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.

Ingredients you will need

Baking Powder

Masa Harina

Butter

Dough

All Purpose Flour

Water

Salt

Wrap

Equipment you will use

Bowl

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/

Ingredients you will need

Biscuits

Dough

All Purpose Flour

Roll

Equipment you will use

Rolling Pin

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.

Ingredients you will need

Dough

Egg

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Egg

Equipment you will use

Baking Sheet

Bake for 30 minutes, until the pastry is golden brown.

Equipment you will use

Oven

Cilantro Cream

Ingredients you will need

Cilantro

Cream

1 cup sour cream

Ingredients you will need

Sour Cream

1/4 cup finely chopped fresh cilantro leaves

Ingredients you will need

Fresh Cilantro

1/2 lime, juiced Kosher salt and freshly ground black pepper

Ingredients you will need

Ground Black Pepper

Kosher Salt

Lime

In a small mixing bowl, combine the sour cream, cilantro, and lime juice together.

Ingredients you will need

Lime Juice

Sour Cream

Cilantro

Equipment you will use

Mixing Bowl

Mix thoroughly; season with salt and pepper.

Ingredients you will need

Salt And Pepper

Serve with empanadas.

Equipment

Ingredients

Servings:

1teaspoon

baking powder 20servings

Butter, for greasing the pans 118milliliters

chicken broth 454grams

chorizo sausage, casing removed 1large

egg beaten with 1 tablespoon water, for egg wash 355milliliters

all-purpose flour 2

garlic cloves, minced 118milliliters

golden raisins 1teaspoons

ground cumin 20servings

Kosher salt and freshly ground black pepper 237milliliters

masa harina 1

Spanish onion, diced 1teaspoon

dried oregano 12larges

pimiento-stuffed green olives, chopped 227grams

to 4 waxy red or white potatoes (about , peeled and sliced 1teaspoon

salt 118milliliters

(1 stick) unsalted butter, melted and cooled

Recommended wine: Tempranillo, Albarino, Grenache

Spanish can be paired with Tempranillo, Albarino, and Grenache. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. You could try Santa Julian Organica Tempranillo. Reviewers quite like it with a 4 out of 5 star rating and a price of about 10 dollars per bottle.

Santa Julia Organica Tempranillo

Santa Julia Made with Organic Grapes is a range of wines comingfrom certified organic vineyards and it expresses their goal ofemphasizing organic agriculture, peacefully coexisting with theenvironment. This wine shows intense red-violet colors with ruby hues. The nose exudes black ripe fruit aromas, such as blackberries, raisins, plums, and fig jam. The tannins are soft and sweet, with a well-balanced and long finish.