Chorizo And Potato Empanada Recipe

Breakfast Empanadas Chorizo, Potato, & Egg Empanadas

WEBJun 3, 2023 · For the dough: In a medium saucepan over medium heat, add the water and butter, heating until butter has fully melted. Meanwhile, in a large bowl, whisk together …

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1. Heat water and butter in a medium saucepan over medium heat until butter has melted. Mix flour, salt, and paprika in a large mixing bowl and make a well in the center. Pour a little of the warm butter mixture in and stir with fingertips to make a wet paste. Pour in remaining liquid and work the dough with your hand until you get a wet, oily dough. Wrap the dough in plastic and refrigerate for at least 2 hours.
2. Heat oil in a large skillet over medium heat. Add Chorizo and cook, stirring to break up any large pieces, until done, about 10 minutes. Remove from pan with a slotted spoon into a large bowl. Increase heat to medium and add potato, onion, and pepper to pan. Cook, stirring often, until potatoes are soft and onions are translucent, about 15 minutes. Remove vegetable mixture to bowl with Chorizo.
3. Tear off pieces of chilled dough and roll into golf-ball sized balls. Using a rolling pin, roll out balls on a lightly floured work surface into about 5-inch diameter circles. Place 2 heaping tablespoons of filling into the center of each dough circle. Fold dough over to create a half-moon shape and press edges firmly to seal. Crimp edges with the back of a fork.

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