I warned y’all that this would be a Mexican-y week. I totally wasn’t lying.
Our little fiesta this weekend included these amazing empanadas. I debated just using store bought pie crusts for the dough, but I decided to tough it out and make my own dough at the last minute. I am beyond happy that I did. The dough for these was unbelievably easy to make and the flavor and texture was just perfect. I’ve been dreaming about stuffing this dough with all kinds of delicious goodies.
This time around I filled the empanadas with some spicy chorizo, potatoes, and a little bit of sharp cheddar. That’s it. I didn’t even season the meat or potatoes. The chorizo is already so full of great flavor, that these just don’t need anything else.
- 1 cup water
- 3/4 cup (1 1/2 sticks) butter
- 2 3/4 cups all-purpose flour
- 2 teaspoons salt
- pinch paprika
- 16 ounces chorizo
- 3 yukon potatoes, peeled and diced
- handful of grated cheddar cheese
- Heat the water and butter together over low heat in a medium saucepan until the butter is melted. Allow to cool a few minutes, until cool enough to touch.
- Mix flour, salt, and paprika in a large mixing bowl, making a well in the center. Pour the butter/water mixture into the center of the flour and mix with your hands until you get a wet, oily dough. I did this in my stand mixer with no problems whatsoever.
- Shape dough into a disc, wrap in plastic wrap, and refrigerate for two hours or overnight.
- Place the diced potatoes in a sauce pan with enough water to cover the potatoes by 1 inch. Bring to a boil and cook for about 10 minutes or until potatoes are fork tender.
- In a large skillet, cook the chorizo, breaking it up with a spatula as it cooks. When the chorizo is cooked through turn off the heat and add the potatoes to the chorizo and stir well.
- To assemble to empanadas, break off about 20 golf ball sized balls of dough and roll them out in a thin, flat disc about 5 inches in diameter on a lightly floured surface. Place a few tablespoons of filling in the center of each disc of dough, sprinkle with a bit of the cheddar cheese, and fold over to make a half moon shape. Press edges firmly to seal them and crimp with a fork or your fingers. Place empanadas on a baking sheet lined with parchment paper.
- Bake at 400 degrees for about 15-20 minutes or until golden brown.
adapted from Handle the Heat