Recipe by Dawn
These are tasty meat pies filled with a spicy sausage and potato filling. The empanada is a staple in Hispanic homes and restaurants. I love them and make a lightened version I found in a magazine.
Top Review by gregory schulte
not sure if this reciepe is right. 1 oz. of chorizo would have been to little i used a pound but i am not sure if i did something wrong with them. the dough did not seem to turn out right for me maybe i messed it up but the filling is very spicy and good i used a pound of chorizo and a whole potato turned out alright but i think i migh have been me.
- 1⁄2 cup diced and peeled red potatoes
- 1⁄2 cup low-fat chicken broth (divided)
- 1 ounce chorizo sausage
- 1⁄2 cup chopped onion
- 1⁄2 cup chopped green pepper
- 1 tablespoon water
- 1 large egg, lightly beaten
- 2 cups flour (divided)
- 6 tablespoons cold water
- 1 teaspoon cider vinegar
- 2 tablespoons powdered sugar
- 1⁄2 teaspoon salt
- 1⁄2 cup vegetable shortening
Directions See How It's Made
- Filling: In a sauce pan, cover potatoes with water and bring to a boil.
- Reduce heat and simmer for about 6 minutes until potato is tender.
- Drain water from potatoes.
- Place 1/4 cup of broth in a skillet and add sausage.
- Bring to a boil and cook for 1 minute.
- Add onion and bell pepper and cook 2 minutes.
- Add cooked potatoes and 1/4 cup broth and cook until liquid evaporates.
- Chill chorizo mixture while preparing dough.
- Dough: Level flour with a knife in measuring cup.
- Mix 1/2 cup of flour, water and vinegar, stirring with a whisk to combine.
- Preheat oven to 400°F.
- In a separate bowl mix: 1 1/2 cups flour, sugar, salt, and salt, stirring with a whisk.
- Cut shortening into dough with a pastry blender or 2 knives.
- Should resemble coarse meal.
- Add this mixture to wet mixture and toss until flour mixture is moist.
- Chill dough in freezer for 10 minutes.
- Place on floured surface and roll out into a rectangle (18x12).
- Using a biscuit cutter and cut into 4 inch circles.
- Spoon 1 tbsp filling into circles and leave a 1/2 inch border.
- Seal dough with fingers.
- Combine water and egg and brush egg mixture over dough to help seal.
- Place on baking sheet and bake at 400°F for 20 minutes until golden brown.