Potato and Chorizo Empanada

Votes: 3

Time: 4 hours 15 minutes
Complexity: average
Quantity: 20 empanadas

Potato and Chorizo Empanadas - A Detailed Recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3-4 peeled and sliced potatoes (about 225 g)
1 teaspoon of salt
450 gr. chorizo sausages (remove the shell)
1 diced onion
2 crushed cloves of garlic
1/2 tsp ground cumin
1 teaspoon dried oregano
Salt and ground black pepper
1/2 cup chicken broth
12 large green olives, sliced, stuffed with pimento peppers
1/2 cup light raisins
1 batch of empanada dough (see recipe below)

Empanadas dough:

1.5 cups of wheat flour
1 cup fine white cornmeal (masa harina)
1 teaspoon baking powder
1 teaspoon of salt
1/2 cup (110 g) melted, cooled butter
1 CO category egg beaten with 1 tbsp. l. water for lubrication
Butter for greasing the pans

Sour cream dip with cilantro:

1 cup sour cream
1/4 cup finely chopped fresh cilantro leaves
Juice of 1/2 lime
Salt and ground black pepper

Ingredient Substitution Suggestions

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Recipes with similar ingredients: potato, chorizo sausage, onions, garlic, olive, corn flour, lime juice, eggs, sour cream, cumin, oregano, raisin, cilantro

Cooking the dish according to the recipe:

Place the potatoes in a large saucepan and cover with cold water. Add salt and bring to a boil, uncovered. Simmer until tender, about 15 minutes.
Meanwhile, place a large skillet over medium heat. Add the chorizo and cook, stirring, for 5 minutes, until the fat has rendered and the sausage is crispy.

Add the onion and garlic, season with cumin, oregano, salt, and pepper. Cook, stirring, for 5 minutes, until the vegetables are softened and the mixture turns a beautiful red color. Pour in the broth and simmer for 3 minutes.

Drain the potatoes and add them to the pan. Using a wooden spoon, break the potatoes into pieces the size of a ruble coin. Add the olives and raisins and mix well. Season with salt and pepper to taste. Let the filling cool before using. Serve with sour cream and cilantro sauce.

Dough for empanadas: In a large bowl, sift together the flour, cornmeal, baking powder, and salt. Add the melted butter. Gradually whisk in 1/2 to 3/4 cup of water, kneading the dough with your hands. The dough should be light and not sticky. Form the dough into a ball, wrap in plastic wrap, and chill for 30 minutes.
Lightly flour your rolling pin and work surface. Divide the dough in half to make it easier to work with and roll it out to a thickness of 0.3 cm. Using a 10 cm diameter cookie cutter, cut out 10 circles from the dough. Repeat with the other half.

Place 2 heaping tablespoons of filling in the center of each dough circle, leaving a 1.5 cm border. Brush the edges with egg wash and fold the dough in half to enclose the filling, creating a semicircle. Pinch the edges tightly, pressing them with the tines of a fork. Refrigerate the pies for at least 30 minutes before baking.
Preheat oven to 190°C (375°F). Place the empanadas on a greased baking sheet and brush the tops with beaten egg. Use a fork to poke a few holes in the top to allow steam to escape. Bake for 30 minutes, until golden brown.

Sour cream with cilantro: In a small bowl, combine sour cream, cilantro, and lime juice. Mix thoroughly, season with salt and pepper. Serve with empanadas.
Yield: 1 tbsp.