Chorizo and Sweet Potato Empanadas

One of the smartest things we did in our apartment last year (well, really 4 months ago) was stock the freezer with things before the school semester started.  Despite how much we love cooking, inevitably there are days when we both get home and want nothing more than to have a complete meal made immediately.  We stocked the freezer with calzones, sauces, wontons, and all sorts of other delicious things.

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That stockpile slowly wound down, and we’ve spent the past few weeks restocking with gnocchi, pizza, pasta sauces, scallion pancakes, and most recently, empanadas.  I’ve made these before and they were gone in about 3 days…so far they’ve lasted longer.

The recipe below says it makes enough dough for 24 empanadas.  The cup I used to cut out circles must have been smaller, since I was able to make about 35.  The recipe for filling also makes a lot.  Like, I had just under half of it left at the end, a lot.

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This wasn’t a problem mind you, since we happily incorporated it into meals the next few days.  But if you’re interested in using up all the filling with the empanadas, I’d either cut back on the recipe or do your best to pack them super tight.

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You can tell I got better at folding these as time went on, the ones towards the back of the picture were my first few mangled attempts.

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We only ate 6 before putting them in the freezer, so I’d consider that a success.

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Chorizo and Sweet Potato Empanadas

Ingredients:
For the filling:
  • 3 potatoes, peeled and cubed
  • 1 lb chorizo sausage, casing removed
  • 1 tbsp cooking oil
  • 1 onion, chopped
  • 4 cloves of garlic
  • 1 tsp dried oregano
  • 1/2 tsp cumin
  • 1/2 tsp turmeric powder
  • salt and pepper to taste
For the shell:
  • 3 cups all-purpose flour
  • 1/2 cup butter (1 stick), room temperature
  • 2 eggs
  • 1 tbsp sugar
  • 1 tsp salt
  • 1/4 cup water
  • 1/2 tsp baking powder
  • 1 egg, beaten with 1 tbsp milk, for egg wash
Directions:
  • Put flour, 2 eggs, butter, sugar, salt, baking powder and water in a food processor/stand mixer until it forms a dough. Form the dough into a ball, wrap it in plastic and chill for 30 minutes.
  • In the meantime, heat a large skillet over medium heat. Add oil, onion and garlic into the skillet, cook until fragrant. Add potatoes and cook until they are soft and almost done. Add chorizo and stir for about 5 minutes, then season with oregano, cumin, turmeric, salt and pepper. Continue to cook for another 5 minutes. Remove from heat and cool down.
  • Lightly flour counter and rolling pin. Work in batches to make it easier, roll the dough out to 1/8 inch thickness.  I cut the dough into 4 pieces and worked with one at a time. Using a wide cup (about 3 inches in diameter) cut out circles of dough. Spoon generous 1 tablespoon of filling into the center or each dough circle, leaving 1/2 inch border. Brush the edges with egg wash and fold the dough circle in half to form a semi circle. Seal the edges by crimping it with hand or with fork. Chill for another 30 minutes before baking.
  • Preheat the oven to 375 degree. Place the empanadas on greased baking sheet, brush the tops with the remaining egg wash, and prick a couple of holes on the top with a fork to let the steam to escape. Bake for 30 minutes until the pastry is golden brown.  Enjoy!

Recipe from Red Shallot Kitchen

One thought on “Chorizo and Sweet Potato Empanadas

  1. Pingback: One Year Blog-versary! | Bakers & Best

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