Empanadas De Chorizo Con Papas See Notes 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.

POTATO AND CHORIZO EMPANADAS

Steps:

• Put the potatoes in a large pot and cover with cold water; add the salt and bring to a boil, uncovered. Simmer until fork tender, about 15 minutes.
• Meanwhile, place a large skillet over medium flame. Add the chorizo, and cook, stirring for 5 minutes, until the sausage renders its fat and gets crispy. Add the onion and garlic; season with the cumin, oregano, salt, and pepper. Cook and stir for 5 minutes, until the mixture is soft and has a beautiful red color. Pour in the broth and simmer for 3 minutes.
• Drain the potatoes and fold them into the pan, using a wooden spoon, break up the potatoes into nickel-size pieces. Add the olives and raisins and toss everything together; season with salt and pepper, to taste. Allow the filling to cool before filling the empanadas. Serve with cilantro cream.
• In a large bowl, sift together the flour, masa harina, baking powder, and salt. Stir in the melted butter. 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. Form the dough into a ball, wrap it in plastic, and chill for 30 minutes.
• Lightly flour your rolling pin and counter. Divide the dough in 1/2 so it will be easier to work with and roll it out to 1/8-inch thickness. Using a 4-inch cookie or biscuit cutter, cut out 10 circles of dough; repeat with the other 1/2.
• Spoon 2 generous tablespoons of filling into the center of each pastry circle, leaving a 1/2-inch border. 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. Tightly seal the edges by crimping with the tines of a fork. Chill at least 30 minutes before baking.
• Preheat the oven to 375 degrees F. Place the empanadas on a buttered baking sheet and brush the tops with additional egg wash. Using a fork, prick a few holes in the top of the empanadas for steam to escape. Bake for 30 minutes, until the pastry is golden brown.
• 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. Mix thoroughly; season with salt and pepper. Serve with empanadas.
• Yield: 1 cup

EMPANADAS DE CHORIZO CON PAPAS (SEE NOTES)

Steps:

• Prepare the filling by heating 2 tablespoons oil in a skillet over medium-high heat, and sauteing chorizo and potato together until chorizo is cooked and potato is soft. Set aside to cool. Mix masa harina with flour, salt, 1 tablespoon vegetable oil, and enough water to make a soft dough. Knead by hand like a bread dough until smooth and soft. Pinch off a piece of dough and roll it into a ball about 1-1/2 inches in diameter. Put the ball between two pieces of plastic wrap, then press flat with a tortilla press (or a heavy flat bottom pan) to make a circle of dough 1/8-inch thick and 4 inches in diameter. Do the same with the remaining dough, keeping each tortilla between layers of plastic wrap. To fill, take one tortilla and peel off top layer of plastic wrap. Place about 1 tablespoon of chorizo-and-potato filling on the center of the tortilla. Fold tortilla in half, enclosing chorizo mix in between the layers of dough. Pinch the edges shut to make a half moon-shaped empanada, and remove bottom layer of plastic wrap. Do the same with remaining tortillas. Heat peanut oil in a deep pot or fryer to 375 F. Fry the empanadas in batches, without overcrowding them in the oil, until they are golden brown. Serve immediately. NOTES : Recipe Translation: Fried Turnovers Filled with Chorizo Sausage and Potato Makes 8 total pieces. Serving size is 2 each for appetizers. Recipe by: Chile Pepper Magazine 2/98 Posted to KitMailbox Digest by "Art Guyer" on Feb 01, 1998

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.