Chorizo Empanadas
Homemade empanadas stuffed with chorizo, potatoes, and a little cheddar! So good!
Servings 20 empanadas
Calories 241kcal
Ingredients
For the dough:
- 1 cup water
- 3/4 cup butter
- 2 3/4 cups all-purpose flour
- 2 teaspoons salt
- pinch paprika
For the filling:
- 16 ounces chorizo
- 3 yukon potatoes peeled and diced
- 1/2 cup grated cheddar
Instructions
For the dough:
- 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.
- Shape dough into a disc, wrap in plastic wrap, and refrigerate for two hours or overnight.
For the filling:
- 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.
Nutrition
Serving: 1empanada | Calories: 241kcal | Carbohydrates: 16g | Protein: 7g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 38mg | Sodium: 576mg | Potassium: 216mg | Fiber: 1g | Vitamin A: 215IU | Vitamin C: 2.9mg | Calcium: 14mg | Iron: 2mg