Potato and Chorizo Empanadas

"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."
photo by a food.com user photo by a food.com user
Ready In:
1hr 20mins
12 empanadas




  • 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.

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  1. 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.


I?m ?originally from Texas, but now live in Florida. Still gotta have that spice though....love chipotle peppers, habaneros, and jalapenos. This is a picture of myself & my 2 daughters taken in Dec'06. I am working on my graduate degree, & still work as a nurse prn. When I'm not cooking and eating what I cook... I head for the gym to work out. As far as cookbooks, I love the church/ community cookbooks, where someone has dug out old handwritten recipes by granny and shared them with others-those are the best kind. If I had a month off, I'd for sure go hiking, would love to visit Australia and New Zealand.?
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