POTATO, PEPPER, AND CHORIZO EMPAñADAS
Potato, Pepper, and Chorizo Empañadas
Yield Makes 12 pastries
Number Of Ingredients 12
Steps:
- Make filling:
- Cook chorizo in oil in a 2 1/2- to 3-quart heavy saucepan over moderate heat, stirring, 2 minutes, then transfer to a medium bowl with a slotted spoon. Add onions to saucepan and cook, stirring frequently, until golden and very soft, about 15 minutes. Add garlic, bell peppers, bay leaf, salt, and oregano and cook, stirring frequently, until peppers are very soft, about 15 minutes. Peel potato and cut into 1/2-inch pieces, then stir into onion mixture and cook over moderately low heat, covered, stirring frequently, until potatoes are just barely tender, 10 to 12 minutes. Add potato mixture to chorizo and stir to combine. Cool filling to room temperature and discard bay leaf.
- Form and bake empanadas:
- Put oven racks in upper and lower thirds of oven and preheat oven to 400°F. Divide dough into 12 equal pieces and form each into a disk. Keeping remaining pieces covered, roll out 1 piece on a lightly floured surface with a lightly floured rolling pin into a 5-inch round (about 1/8 inch thick).
- Spoon about 2 tablespoons filling onto center and fold dough in half, enclosing filling. Press edges together to seal, then crimp decoratively with your fingers or tines of a fork. Transfer empanada to a baking sheet. Make 11 more empanadas in same manner, arranging on 2 baking sheets.
- Lightly brush empanadas with some of egg wash and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, about 25 minutes. Transfer empanadas to a rack to cool at least 5 minutes. Serve warm or at room temperature.
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Aisha Sitsapelane
[email protected]I'm not a fan of empanadas, but I tried this recipe and I was pleasantly surprised. The filling was flavorful and the dough was cooked perfectly.
Maria Wannell
[email protected]These empanadas were a bit too spicy for my taste, but they were still very good. I'll definitely be making them again, but I'll use less chorizo next time.
Jr Whitbeck
[email protected]I was pleasantly surprised by how easy these empanadas were to make. They turned out great, and I'll definitely be making them again.
Tyde Kortenbout
[email protected]These empanadas were delicious! I'll definitely be making them again.
Jemma Anderson
[email protected]I'm not a huge fan of chorizo, but I loved these empanadas! The filling was surprisingly flavorful, and the dough was cooked perfectly.
Bhekizitha Mabhiza
[email protected]These empanadas were easy to make and turned out great! The filling was delicious and the dough was nice and crispy.
Bts Kanxa
[email protected]I loved these empanadas! The filling was so flavorful, and the dough was cooked perfectly. I'll definitely be making these again.
Bongani Eric
[email protected]These empanadas were delicious! The filling was flavorful and the dough was nice and crispy. I served them with a side of guacamole and sour cream, and they were a big hit.
KIND
[email protected]I was a bit hesitant to try this recipe because I'm not a huge fan of chorizo, but I'm so glad I did! The filling was surprisingly flavorful, and the dough was cooked perfectly. I'll definitely be making these again.
Ch AlEe
[email protected]I've made these empanadas several times now, and they're always a hit! The filling is so versatile, and you can really use any type of cheese you like. I also love that you can bake or fry them.
Echo
[email protected]These empanadas were easy to make and turned out great! The filling was flavorful and the dough was nice and crispy. I served them with a side of sour cream and salsa, and they were a big hit.
Itz_Beeks Yt
[email protected]I'm not a huge fan of chorizo, but I loved these empanadas! The potato and pepper filling was so flavorful, and the dough was cooked perfectly. I'll definitely be making these again, but I'll use a different type of sausage.
Mateo Romero
[email protected]These empanadas were a hit at my last party! The combination of potato, pepper, and chorizo was delicious, and the dough was flaky and golden brown. I'll definitely be making these again.