Potato and Chorizo Empanadas

Recipe by Dawn399
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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