The flavors of the potato and peppers combined with the Spanish chorizo give these empanadas the true taste of Argentina. You'll be tempted to eat as you fill!
I have enjoyed eating these chubby Argentinian puffed up pillows of goodness for a very long time. I wish I could remember the name of the place in Monrovia, CA where I devoured my first Chorizo Empanadas. All I know is, after that first visit, I was hooked. It was quite a distance from our house, so whenever I knew I was going to be in that general vicinity, I'd call in my order: a few to enjoy on the long drive back and a perfect assortment (uncooked) for me to pop in the oven at home.
How fun would it be to have them fresh made at home! Hmm...let’s see if I can come up with one that’s as good as that place in Monrovia. A recipe that would have a delicious filling and a flaky crust...preferably baked and not fried.
The colors of the ingredients will get you excited about the goodness ahead.
The potatoes add the perfect balance with the chorizo
and with an added touch of the Board Dressing from the our Grilled Chicken recipe, you'll be beyond thrilled...and so will everyone you serve!
For your fillings, the variety is endless. Kind of like pizza toppings, you make them up as you go. The kick of chorizo adds just a hint of spice to the potato and pepper filling.
You might get hooked too! And I'm sure you won't be disappointed.
Potato, Pepper, Chorizo Empañadas
- 3/4 cup (~3 ounces) finely chopped Spanish chorizo, (cured spiced pork sausage, firm like salami, not the soft hispanic chorizo)
- 2 Tablespoons olive oil
- 2 cups finely chopped onions
- 3 cloves garlic, finely chopped
- 1 red bell pepper, finely chopped
- 1/2 cup finely chopped green pepper
- 1 Turkish bay leaf, or 1/2 California bay leaf
- 1/4 teaspoon salt, or more depending on your taste. Chorizo adds salt.
- 1/4 teaspoon dried oregano, crumbled
- 1/2 pound yellow-fleshed potato, such as Yukon Gold
- empanada dough, recipe below
- egg wash, 1 egg lightly beaten with 1 Tablespoon water
- 2 1/4 cups unbleached all-purpose flour
- 1 1/2 teaspoon salt
- 1 stick cold unsalted butter, cut into 1/2 inch cubes
- 1 large egg
- 1/3 cup ice water
- 1 Tablespoon distilled white vinegar
- Heat the 2 Tablespoons olive oil in a 2-1/2 to 3 quart heavy saucepan over moderate heat, add chorizo. Cook for 2 minutes.
- Transfer chorizo to a medium bowl, using a slotted spoon.
- Add onions to saucepan and sauté for 15 minutes until golden and soft.
- Add garlic, bell peppers, bay leaf, salt and oregano. Cook for 15 minutes, stirring often until peppers are soft.
- Peel and cut potato into 1/2 inch pieces. Stir diced potatoes into pan mixture and cook over moderately low heat, covered, stirring frequently, until potatoes are close to tender, about 10-12 minutes.
- Add potato mixture to reserved chorizo and stir to combine.
- Allow filling to cool to room temperature and discard bay leaf.
Directions for the Dough:
- Sift flour into a large bowl with the salt.
- With your fingertips or a pastry blender mix in the butter until mixture is combined with some small butter lumps.
- In a small bowl, beat together egg, water and vinegar with a fork.
- Add egg mixture to the flour mixture and stir until incorporated. Mixture will look dry and shaggy-like!
- Place mixture onto a lightly floured surface. Gather together, and knead gently with the heel of your hand, long enough to bring dough together.
- Shape dough into a flat rectangle. Wrap with plastic and chill for 1 hour.
Form and Bake Empanadas:
- With the oven racks in upper and lower thirds of oven, preheat oven to 400℉.
- Dividing the dough into 12 pieces, equal in size. Form each piece into a disk. Keep remaining pieces covered as you go.
- Roll out 1 piece into a 5" round, on a lightly floured surface with a lightly floured rolling pin. Keep to about 1/8" thick.
- Spoon 2 tablespoons filling onto center of dough. With wet fingers, dampen edge to ensure tight seal. Fold in half, into a triangle. Press edges together to seal and enclose filling. Crimp with your fingers or tines of a fork.
- Transfer the assembled empanadas to a baking sheet(s).
- Brush the tops of the empanadas with egg wash.
- Bake in upper and lower thirds of the oven, switch position of sheets on the racks halfway through baking. Bake for about 25 minutes or until golden.
- Transfer the empanadas to a rack to cool for at least 5 minutes.
- Serve warm or at room temperature.