Potato And Chorizo Empanadas

Serves: 6

Irwin Berge

1 January 1970

Based on User reviews:

51

Spice

49

Sweetness

47

Sourness

41

mins

Prep time (avg)

5.1

Difficulty

Ingredients:

1 tsp

Salt

1

Onion (spanish, diced)

2

Garlic Cloves (minced)

1 tsp

Ground Cumin

1 tsp

Oregano (dried)

1

Kosher Salt

1

Ground Black Pepper (freshly)

1 cup

Chicken Broth

1 cup

Golden Raisins

1.5 cups

All-Purpose Flour

1 tsp

Baking Powder

1 cup

Unsalted Butter (1 stick, melted and cooled)

Directions:

1

Put the potatoes in a large pot and cover with cold water; add the salt and bring to a boil, uncovered

2

Simmer until fork tender, about 15 minutes

3

Meanwhile, place a large skillet over medium flame

4

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

5

Add the onion and garlic; season with the cumin, oregano, salt, and pepper

6

Cook and stir for 5 minutes, until the mixture is soft and has a beautiful red color

7

Pour in the broth and simmer for 3 minutes

8

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

9

Add the olives and raisins and toss everything together; season with salt and pepper, to taste

10

Allow the filling to cool before filling the empanadas

11

Serve with cilantro cream

12

In a large bowl, sift together the flour, masa harina, baking powder, and salt

13

Stir in the melted butter

14

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

15

Form the dough into a ball, wrap it in plastic, and chill for 30 minutes

16

Lightly flour your rolling pin and counter

17

Divide the dough in 1/2 so it will be easier to work with and roll it out to 1/8-inch thickness

18

Using a 4-inch cookie or biscuit cutter, cut out 10 circles of dough; repeat with the other 1/2

19

Spoon 2 generous tablespoons of filling into the center of each pastry circle, leaving a 1/2-inch border

20

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

21

Tightly seal the edges by crimping with the tines of a fork

22

Chill at least 30 minutes before baking

23

Preheat the oven to 375 degrees F

24

Place the empanadas on a buttered baking sheet and brush the tops with additional egg wash

25

Using a fork, prick a few holes in the top of the empanadas for steam to escape

26

Bake for 30 minutes, until the pastry is golden brown

27

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

28

Mix thoroughly; season with salt and pepper

29

Serve with empanadas

30

Yield: 1 cup