Table of Contents

Potato and Chorizo Empanadas: A Taste of Home

The aroma of baking empanadas instantly transports me back to my Abuela’s kitchen. The scent of spiced chorizo mingling with warm, flaky dough was a constant fixture during family gatherings. These weren’t just pastries; they were edible love letters, each bite filled with tradition and the warmth of family. Every golden-brown pocket held a story, a memory, and the comforting flavors of home.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yields: 12 empanadas
Dietary Type: Can be adapted to Gluten-Free/Dairy-Free

Ingredients

For the Filling:

½ cup diced and peeled red potatoes
½ cup low-fat chicken broth (divided)
1 ounce chorizo sausage
½ cup chopped onion
½ cup chopped green pepper
1 tablespoon water

For the Dough:

2 cups flour (divided)
6 tablespoons cold water
1 teaspoon cider vinegar
2 tablespoons powdered sugar
½ teaspoon salt
½ cup vegetable shortening
1 large egg, lightly beaten (optional, can use milk or water for vegan option)

Equipment Needed

Saucepan
Skillet
Measuring cups and spoons
Whisk
Pastry blender or two knives
Rolling pin
Biscuit cutter (4-inch)
Baking sheet

Instructions

Prepare the Potatoes: In a saucepan, cover the diced red potatoes with water. Bring to a boil over high heat. Once boiling, reduce heat to low and simmer for about 6 minutes, or until the potatoes are tender when pierced with a fork. Drain the water completely and set the potatoes aside.
Cook the Chorizo: In a skillet, combine ¼ cup of the low-fat chicken broth and the chorizo sausage. Bring the mixture to a boil over medium-high heat and cook for 1 minute, breaking up the sausage with a spoon.
Sauté the Vegetables: Add the chopped onion and green pepper to the skillet with the chorizo. Cook for 2 minutes, stirring occasionally, until the onion becomes translucent and the peppers soften slightly.
Combine the Filling: Add the cooked potatoes and the remaining ¼ cup of low-fat chicken broth to the skillet. Cook until all the liquid has evaporated, stirring frequently to prevent sticking.
Chill the Filling: Transfer the chorizo and potato mixture to a bowl and chill in the refrigerator while you prepare the dough. This helps prevent the dough from becoming soggy.
Prepare the Dough (Wet Ingredients): In a small bowl, combine ½ cup of the flour, the cold water, and the cider vinegar. Whisk together until smooth and set aside.
Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare the Dough (Dry Ingredients): In a separate, larger bowl, combine the remaining 1 ½ cups of flour, the powdered sugar, and the salt. Whisk these dry ingredients together until well combined.
Incorporate the Shortening: Cut the vegetable shortening into the dry ingredients using a pastry blender or two knives. Continue cutting until the mixture resembles coarse meal. The smaller the pieces of shortening, the flakier your crust will be.
Combine Wet and Dry: Add the wet ingredient mixture (flour, water, and vinegar) to the dry ingredient mixture. Toss gently until the flour mixture is moistened and just comes together. Do not overmix.
Chill the Dough: Wrap the dough in plastic wrap and chill it in the freezer for 10 minutes. This step is crucial for preventing the shortening from melting and ensures a flaky crust.
Roll Out the Dough: Lightly flour a clean, flat surface. Place the chilled dough on the floured surface and roll it out into a rectangle approximately 18×12 inches.
Cut the Empanadas: Use a 4-inch biscuit cutter to cut out circles from the rolled-out dough. Re-roll any scraps of dough to cut out additional circles until all the dough is used.
Fill the Empanadas: Place a tablespoon of the chilled chorizo and potato filling in the center of each dough circle, leaving a ½-inch border around the edge.
Seal the Empanadas: Fold the dough circle in half to create a half-moon shape. Seal the edges of the dough tightly by pressing them together with your fingers or the tines of a fork. Ensuring a good seal will prevent the filling from leaking out during baking.
Egg Wash (Optional): In a small bowl, combine the water and the lightly beaten egg. Brush the egg mixture (or water for vegan option) over the tops of the sealed empanadas. This will give them a golden-brown color and help them seal properly.
Bake the Empanadas: Place the prepared empanadas on a baking sheet lined with parchment paper. Bake at 400°F (200°C) for 20 minutes, or until the empanadas are golden brown.

Expert Tips & Tricks

Make-Ahead Filling: The chorizo and potato filling can be made a day ahead and stored in the refrigerator. This allows the flavors to meld together even more.
Dough Consistency: If the dough is too dry, add a teaspoon of ice water at a time until it comes together. If it’s too wet, add a tablespoon of flour at a time.
Freezing Empanadas: Unbaked empanadas can be frozen for up to 2 months. Freeze them individually on a baking sheet before transferring them to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
Spice Level: Adjust the amount of chorizo to control the spice level. For a milder flavor, use a less spicy variety of chorizo or reduce the amount.

Serving & Storage Suggestions

Serve these Potato and Chorizo Empanadas warm, straight from the oven. They make a fantastic appetizer, snack, or light meal. They are delicious on their own, or served with a side of salsa, sour cream, or guacamole.

Storage: Leftover empanadas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave. They can also be frozen for up to 2 months.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	182 kcal	N/A
Total Fat	10.1 g	15%
Saturated Fat	3 g	14%
Cholesterol	19.7 mg	6%
Sodium	133.3 mg	5%
Total Carbohydrate	19.3 g	6%
Dietary Fiber	0.9 g	3%
Sugars	1.9 g	N/A
Protein	3.5 g	6%

Note: Nutritional information is an estimate and may vary depending on specific ingredients and preparation methods.

Variations & Substitutions

Gluten-Free Empanadas: Use a gluten-free flour blend to make a gluten-free version of the dough.
Vegetarian Empanadas: Substitute the chorizo with black beans, corn, or other vegetables for a vegetarian option.
Dairy-Free Empanadas: Omit the egg wash or substitute it with milk. Be sure to select a chorizo brand without any dairy products, as some varieties contain milk powder.
Spicier Empanadas: Add a pinch of cayenne pepper or a chopped jalapeño to the filling for extra heat.
Different Crust: Use store-bought pie crust or puff pastry for a quicker option.
Sweet Empanadas: Replace the savory filling with fruit or a sweet cream cheese mixture for a dessert empanada.

FAQs (Frequently Asked Questions)

Q: Can I make the dough ahead of time?

A: Yes, you can make the dough up to 2 days in advance. Wrap it tightly in plastic wrap and store it in the refrigerator.

Q: Can I use a different type of sausage?

A: Absolutely! If you don’t like chorizo, you can use Italian sausage, breakfast sausage, or even ground beef.

Q: How do I prevent the empanadas from sticking to the baking sheet?

A: Line the baking sheet with parchment paper or a silicone baking mat to prevent sticking.

Q: Why is my dough cracking when I roll it out?

A: This could be due to the dough being too dry. Add a teaspoon of ice water at a time until it becomes more pliable.

Q: Can I bake these in an air fryer?

A: Yes, you can! Air fry them at 375°F (190°C) for about 12-15 minutes, or until golden brown, flipping halfway through.

Final Thoughts

These Potato and Chorizo Empanadas are more than just a recipe; they’re a celebration of flavor and tradition. Whether you’re looking for a comforting snack, a crowd-pleasing appetizer, or a taste of home, these empanadas are sure to satisfy. So gather your ingredients, roll up your sleeves, and create your own batch of edible memories. Don’t hesitate to experiment with different fillings and crust variations to make them your own. I encourage you to share your creations and feedback – I’d love to hear what you think! Pair these with a crisp, chilled white wine or a refreshing Mexican beer for the perfect culinary experience.

Potato and Chorizo Empanadas Recipe