Chorizo Empanada

Written by Published on in Pork
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Recommended Equipment

Backcountry Cast Iron Skillet
Mega Cookie Sheet
6 Inch Food Cutter

About This Recipe

Who does not like a good empanada? Everytime I find myself at a Mexican restaurant I myself fighting my inner demons on whether or not to order an empanada appetizer…I normally loose and end up ordering them. But did you know that while I thought empanadas where mainly a Spanish/Mexican dish, they are found in many European countries and even found in the Philippines. I tell you the old adage of learning something new everyday still holds true, but I am straying of the path. I decided to try my hand at making some empanadas of my own and I hope that I did them proper justice.

Fresh baked Chorizo Empanadas

Hints & Tips

When making these empanadas slightly overestimated my pie pastry skills. By that I mean that pie crust is something I do not work with a lot, so the first few empanadas that I put together had some trouble staying closed properly. The technique that I finally settled on was wetting the outside rim of the pie crust and using the fork press method. A main thing to keep in mind is that using pie crust is not really a traditional way of making empanadas, if you want a more traditional empanada dough recipe I recommend this recipe from Layla Pujol. I made this using her recipe and though I still need practice on my edges my empanadas turned out wonderfully.

Adding the empanada filling.
Pressing the empanada edges.
Prepping the empanadas for the oven.
Chorizo Empanada
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Chorizo Empanada

Recipe by morcayneCourse: PorkDifficulty: Medium
Servings

8

servings
Prep time

20

minutes
Cooking time

40

minutes
Total time

1

hour 

Ingredients

  • 1 Cup Diced Russet Potato

  • ¼ Cup Water

  • 1 Tbsp Olive Oil

  • 1/3 Cup Diced Onion

  • ½ Cup Diced Tomato

  • ½ Cup Green Onion (sliced)

  • 2 Oz Fresh Cilantro (chopped)

  • 3 Garlic Cloves (minced)

  • 8 Oz Chorizo (casings removed)

  • 1 Tbsp Red Wine Vinegar

  • 1 Box Trader Joe’s Frozen Pie Crust (thawed)

Directions

  • Preheat oven to 400 degrees Fahrenheit.
  • Heat a large skillet over medium heat and add in your potatoes and water. Cook until water has evaporated, and potatoes are tender.
  • Add in your oil and onions cook for about 2 minutes stirring occasionally.
  • Stir in you tomatoes and green onions cooking for 3 minutes.
  • Add in the cilantro and garlic and cook for another minute or until fragrant.
  • Add in you r chorizo using a wooden spoon or spatula to break it up and cook for about 4 minutes or until chorizo appears browned.
  • Stir in the vinegar and a dash of salt and cook until liquids have evaporated.
  • Roll out you pie crust so that is just a little thinner and cut as many 5-inch circles as you can. You will need to re-roll left over pie crust; your goal is to get eight 5-inch circles.
  • Now carefully roll your 5-inch circles into 6-inch circles.
  • Scoop about a ¼ cup of the chorizo mixture into the center of your crusts and fold over.
  • Using a fork crimp or pleat the edges together.
  • Bake for 20 minutes or until crust is golden brown.

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