Chorizo And Potato Empanadas Recipes

CHORIZO EMPANADAS

Steps:

• For the empanada dough: Add the flour, butter, salt, eggs and 1 cup water to the bowl of a stand mixer fitted with the dough hook. Mix on medium speed until a dough is formed.
• Wrap the dough with plastic wrap and hold at room temperature for 30 minutes.
• For the chorizo filling: Mix together the chorizo, potatoes, cheese and cilantro in a stand mixer fitted with the paddle attachment. Mix until combined, then set aside.
• Lightly flour a work surface and roll the dough out to 1/8-inch thick. Using a 4-inch round cookie cutter, punch out the rounds.
• Wet the dough rounds slightly with water. Place 1 to 1 1/2 ounces of filling on a round. Fold over and crimp with a fork. Repeat until all rounds are filled.
• Heat the oil in a deep-fryer or Dutch oven fitted with a deep-fry thermometer to 350 degrees F.
• Fry the empanadas in batches until golden brown.

FLAKY CHORIZO POTATO AND CHEESE EMPANADAS

Steps:

• 1. In a large mixing bowl, combine flour and salt. Mix well. - Add the 2 tbsp. of cooking oil and vodka - Add water a little at a time and mix using your hands - Knead. Dough should be firm but not dry. Adjust water amounts accordingly. - Form into one large ball and cover. Let stand for 30 min. - After thirty minutes, stretch out dough with a roller as thin as possible
• 2. - Using a round cookie cutter or a cup, cut dough circles. The number of empanadas will depend on the size of you cup or cookie cutter. - Pass roller over circles a couple of more times then place about 1 to 1 1/2 tbsp. of stuffing on one side of circle. Fold one side over mixture forming a crescent. Pinch edges to keep stuffing from escaping. - Heat oil in pan. Once oil is hot, fry empanadas, turning them over every couple of minutes until both sides are golden brown.
• 3. Stuffing: In a pan, add chorizo and onion. Cook stirring until chorizo breaks apart. Add cubed potatoes and salt to taste. Cover and leave cooking until potatoes are soft. Uncover and cook for 5-10 more minutes until liquid evaporates. There shouldn't be any oil on the bottom of the pan. If the mixture is too moist, the juices will escape the dough making it difficult t fry. Before scooping mixture into empanadas, cube the cheese and add to mixture.

CHORIZO AND POTATO EMPANADITAS

Steps:

• Peel potato and cut into 1/4-inch dice. In a saucepan of boiling salted water cook potato 3 minutes, or until just cooked through, and drain in a colander.
• Remove casings from chorizo and crumble or finely chop meat. In a heavy skillet cook chorizo over moderate heat, stirring, 5 minutes. Add potato, oregano, and salt to taste and cook, stirring, 5 minutes. Cool filling completely. Filling may be made 2 days ahead and kept, covered and chilled, or frozen 2 weeks.
• Line 2 baking sheets with plastic wrap.
• In a large bowl stir together masa harina and warm water until a dough forms. Pinch off small pieces of dough and shape into about forty 1-inch balls. Transfer balls to a baking sheet and cover with more plastic wrap.
• From a plastic bag cut two 5-inch squares and use one to line lower half of a tortilla press. Put a ball of dough in tortilla press and top with second square of plastic. Close tortilla press, pushing gently on lever to flatten dough just to a 2 1/2-inch round. (Alternatively, flatten dough between squares of plastic using a rolling pin.) Remove top plastic square and put a rounded teaspoon filling in center of round. Fold round over filling to form a half moon, using plastic underneath to support dough if necessary, and pinch edges together to seal. Transfer turnover to other baking sheet. Make more turnovers in same manner, reusing plastic squares, and put on baking sheets. Turnovers may be prepared up to this point and kept, covered with plastic wrap, chilled 1 day or frozen 1 week. Thaw turnovers 1 hour before proceeding.
• In a large saucepan heat 1 inch oil until it registers 375° F. on a deep-fat thermometer and fry turnovers in batches of 8 to 10 until golden, 2 to 3 minutes, transferring with a slotted spoon to paper towels to drain and making sure oil returns to 375° F. before adding next batch.
• Serve empanaditas immediately with guacamole or salsa.

POTATO, PEPPER, AND CHORIZO EMPAñADAS

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.

POTATO CHORIZO EMPANADAS

Steps:

• Peel the potato and cut into 1/4-inch cubes. Peel the onion and cut into 1/4-inch pieces.
• Place the potato, onion, and chorizo in a large sauté pan and cook over medium heat, stirring occasionally, for 15 minutes, or until the potatoes are cooked through. Drain on paper towels and let cool.
• Preheat the oven to 375°F, if baking immediately.
• Cut the dough into 3-inch circles with a cookie cutter. (A knife run around the outside of a glass also works well.) Spoon a teaspoonful of the chorizo mixture into the center of each dough circle. Dip your finger in water and wet the entire edge of the dough. Fold the dough over to form a half circle and press the edge firmly with a fork to seal. Arrange the empanadas on a baking sheet. Place the egg in a small bowl and beat until combined. Brush the egg over the empanadas and bake for 20 to 25 minutes, until golden brown. Place the empanadas on a large plate and serve warm.

POTATO AND CHORIZO EMPANADAS

Steps:

• Filling: In a sauce pan, cover potatoes with water and bring to a boil.
• Reduce heat and simmer for about 6 minutes until potato is tender.
• Drain water from potatoes.
• Place 1/4 cup of broth in a skillet and add sausage.
• Bring to a boil and cook for 1 minute.
• Add onion and bell pepper and cook 2 minutes.
• Add cooked potatoes and 1/4 cup broth and cook until liquid evaporates.
• Chill chorizo mixture while preparing dough.
• Dough: Level flour with a knife in measuring cup.
• Mix 1/2 cup of flour, water and vinegar, stirring with a whisk to combine.
• Preheat oven to 400°F.
• In a separate bowl mix: 1 1/2 cups flour, sugar, salt, and salt, stirring with a whisk.
• Cut shortening into dough with a pastry blender or 2 knives.
• Should resemble coarse meal.
• Add this mixture to wet mixture and toss until flour mixture is moist.
• Chill dough in freezer for 10 minutes.
• Place on floured surface and roll out into a rectangle (18x12).
• Using a biscuit cutter and cut into 4 inch circles.
• Spoon 1 tbsp filling into circles and leave a 1/2 inch border.
• Seal dough with fingers.
• Combine water and egg and brush egg mixture over dough to help seal.
• Place on baking sheet and bake at 400°F for 20 minutes until golden brown.