POTATO, PEPPER, AND CHORIZO EMPAñADAS
Potato, Pepper, and Chorizo Empañadas
Yield Makes 12 pastries
Number Of Ingredients 12
Steps:
- Make filling:
- Cook chorizo in oil in a 2 1/2- to 3-quart heavy saucepan over moderate heat, stirring, 2 minutes, then transfer to a medium bowl with a slotted spoon. Add onions to saucepan and cook, stirring frequently, until golden and very soft, about 15 minutes. Add garlic, bell peppers, bay leaf, salt, and oregano and cook, stirring frequently, until peppers are very soft, about 15 minutes. Peel potato and cut into 1/2-inch pieces, then stir into onion mixture and cook over moderately low heat, covered, stirring frequently, until potatoes are just barely tender, 10 to 12 minutes. Add potato mixture to chorizo and stir to combine. Cool filling to room temperature and discard bay leaf.
- Form and bake empanadas:
- Put oven racks in upper and lower thirds of oven and preheat oven to 400°F. Divide dough into 12 equal pieces and form each into a disk. Keeping remaining pieces covered, roll out 1 piece on a lightly floured surface with a lightly floured rolling pin into a 5-inch round (about 1/8 inch thick).
- Spoon about 2 tablespoons filling onto center and fold dough in half, enclosing filling. Press edges together to seal, then crimp decoratively with your fingers or tines of a fork. Transfer empanada to a baking sheet. Make 11 more empanadas in same manner, arranging on 2 baking sheets.
- Lightly brush empanadas with some of egg wash and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, about 25 minutes. Transfer empanadas to a rack to cool at least 5 minutes. Serve warm or at room temperature.
POTATO, PEPPER, AND CHORIZO EMPANADAS
Make and share this Potato, Pepper, and Chorizo Empanadas recipe from Food.com.
Provided by JacquelineS
Categories Savory Pies
Time 1h5m
Yield 12 empanadas, 12 serving(s)
Number Of Ingredients 18
Steps:
- To make dough:.
- Sift together flour and salt. Use pastry blender to add butter to make a coarse meal with pea sized lumps.
- Beat together egg, water and vinegar in a small bowl.
- Add to flour mixture, stirring with a fork. The mixture will look somewhat shaggy.
- Turn out dough onto a lightly floured surface and gather together.
- Knead gently once or twice with the heel of your hand just enough to bring all the dough together.
- Flatten into a rectangle, wrap in plastic and chill one hour.
- To make filling.
- Remove chorizo from casing and cook on med-low in olive oil in a saucepan, about 5 minutes, stirring.
- Transfer to bowl with a slotted spoon, leaving the drippings behind.
- Add onions and cook 15 minutes.
- Add garlic, bell peppers, bayleaf, salt and oregano and cook another 15 minutes.
- Add potatoes to the onion/pepper mixture and stir.
- Cook over low heat 10-12 minutes.
- Stir in chorizo, then cool to room temperature Discard bay leaf.
- To assemble:.
- Preheat oven to 400 degrees.
- Divide dough into 12 equal pieces and form each into a disk.
- Keeping remaining disks covered, roll out 1 piece on a lightly floured board into a 5 inch round.
- Spoon 2 T filling onto center and fold into half, enclosing filling.
- Press edges together to seal, then crimp with a fork.
- Place on ungreased cookie sheet.
- Brush with egg/water wash then bake 25 minutes.
- Cool 5 minutes before serving.
Nutrition Facts : Calories 390, Fat 25.5, SaturatedFat 10.9, Cholesterol 88.8, Sodium 923.9, Carbohydrate 26.2, Fiber 1.8, Sugar 2, Protein 13.6
POTATO AND CHORIZO EMPANADAS
Provided by Tyler Florence
Categories appetizer
Time 4h15m
Yield 20 empanadas
Number Of Ingredients 19
Steps:
- Put the potatoes in a large pot and cover with cold water; add the salt and bring to a boil, uncovered. Simmer until fork tender, about 15 minutes.
- Meanwhile, place a large skillet over medium flame. Add the chorizo, and cook, stirring for 5 minutes, until the sausage renders its fat and gets crispy. Add the onion and garlic; season with the cumin, oregano, salt, and pepper. Cook and stir for 5 minutes, until the mixture is soft and has a beautiful red color. Pour in the broth and simmer for 3 minutes.
- Drain the potatoes and fold them into the pan, using a wooden spoon, break up the potatoes into nickel-size pieces. Add the olives and raisins and toss everything together; season with salt and pepper, to taste. Allow the filling to cool before filling the empanadas. Serve with cilantro cream.
- In a large bowl, sift together the flour, masa harina, baking powder, and salt. Stir in the melted butter. Gradually add 1/2 cup to 3/4 cup of water, working it in with your hands to incorporate; the dough should be easy to handle and not sticky. Form the dough into a ball, wrap it in plastic, and chill for 30 minutes.
- Lightly flour your rolling pin and counter. Divide the dough in 1/2 so it will be easier to work with and roll it out to 1/8-inch thickness. Using a 4-inch cookie or biscuit cutter, cut out 10 circles of dough; repeat with the other 1/2.
- Spoon 2 generous tablespoons of filling into the center of each pastry circle, leaving a 1/2-inch border. Brush the edges with the egg wash and then fold the dough over in 1/2 to enclose the filling and form a semi-circle. Tightly seal the edges by crimping with the tines of a fork. Chill at least 30 minutes before baking.
- Preheat the oven to 375 degrees F. Place the empanadas on a buttered baking sheet and brush the tops with additional egg wash. Using a fork, prick a few holes in the top of the empanadas for steam to escape. Bake for 30 minutes, until the pastry is golden brown.
- Cilantro Cream
- 1 cup sour cream
- 1/4 cup finely chopped fresh cilantro leaves
- 1/2 lime, juiced Kosher salt and freshly ground black pepper
- In a small mixing bowl, combine the sour cream, cilantro, and lime juice together. Mix thoroughly; season with salt and pepper. Serve with empanadas.
- Yield: 1 cup
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.
Provided by Dawn399
Categories Savory Pies
Time 1h20m
Yield 12 empanadas
Number Of Ingredients 13
Steps:
- 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.
More about "potato pepper and chorizo empañadas recipes"
BAKED POTATO, PEPPER, CHORIZO EMPANADAS - GREAT EIGHT …
Web 2016-04-03 Baked Potato, Pepper, Chorizo Empanadas. April 3, 2016 by Debbie 6 Comments. The flavors of the potato and peppers combined …
From greateightfriends.com
Cuisine ArgentinianCategory Appetizer, LunchServings 6Total Time 2 hrs
From greateightfriends.com
Cuisine ArgentinianCategory Appetizer, LunchServings 6Total Time 2 hrs
- Heat the 2 Tablespoons olive oil in a 2-1/2 to 3 quart heavy saucepan over moderate heat, add chorizo. Cook for 2 minutes.
See details
POTATO RECIPES | CHORIZO AND POTATO EMPANADAS
Web Put the potato in a lightly salted water in a small saucepan, bring to a boil, and cook until tender, 5 to 7 minutes. Drain. Meanwhile, in a heavy skillet over medium heat, cook the chorizo, stirring and breaking it up, for …
From potatogoodness.com
From potatogoodness.com
See details
EMPANADAS WITH CHORIZO & POTATO RECIPE | EATINGWELL
Web Preheat oven to 400 degrees F. Heat a large skillet over medium heat. Add potato and water. Cover and cook until the water is evaporated and the potato begins to soften, 3 to 4 minutes. Add onion and oil and cook, …
From eatingwell.com
From eatingwell.com
See details
POTATO, PEPPER, AND CHORIZO EMPAñADAS | RECIPES, EMPANADAS …
Web Jul 7, 2017 - This Pin was discovered by Avril Verreyne. Discover (and save!) your own Pins on Pinterest
From pinterest.com
From pinterest.com
See details
POTATO AND CHORIZO EMPANADAS – RECIPES NETWORK
Web 2018-05-24 Step 1. Put the potatoes in a large pot and cover with cold water; add the salt and bring to a boil, uncovered. Simmer until fork tender, about 15 minutes.Â
From recipenet.org
From recipenet.org
See details
POTATO, PEPPER, AND CHORIZO EMPAñADAS | RECIPE | CHORIZO …
Web Jan 7, 2021 - Potato, Pepper, and Chorizo Empañadas. Jan 7, 2021 - Potato, Pepper, and Chorizo Empañadas. Pinterest. Today. Explore. When autocomplete results are …
From pinterest.com
From pinterest.com
See details
POTATO AND CHORIZO EMPANADAS - FLAVOR MOSAIC
Web 2021-05-02 Spoon the cooked chorizo into a bowl and place the potatoes and onions in the pan to cook with the drippings or 2 tablespoons of canola oil. Cook until the potatoes …
From flavormosaic.com
From flavormosaic.com
See details
CHORIZO EMPANADAS [RECIPE + VIDEO] FILLING + 3 TYPES OF DOUGH
Web 2022-12-25 Baked empanadas (with video) Made with no butter, these gorgeous, easy-to-make empanadas contain flour, salt, milk, oil, and baking soda. They are cooked in the …
From dominicancooking.com
From dominicancooking.com
See details
POTATO AND CHORIZO EMPANADAS FOOD - HOMEANDRECIPE.COM
Web Cook chorizo in oil in a 2 1/2- to 3-quart heavy saucepan over moderate heat, stirring, 2 minutes, then transfer to a medium bowl with a slotted spoon. Add onions to saucepan …
From homeandrecipe.com
From homeandrecipe.com
See details
POTATO AND CHORIZO EMPANADAS - CHATELAINE
Web HEAT a large non-stick frying pan over medium-high.Add chorizo and cook until slightly crisp, about 2 min. Add onion and garlic. Cook until onion starts to soften, 3 min. Stir in …
From chatelaine.com
From chatelaine.com
See details
CHICKEN, CHORIZO AND RED PEPPER SKEWERS RECIPE - ONE DISH MEAL
Web 2022-12-13 Boil the potatoes for 10 to 15 minutes, or until they are completely cooked. Put the ingredients on skewers: potatoes, chorizo, chicken, zucchini, pepper, and so on. …
From findallrecipe.com
From findallrecipe.com
See details
CHORIZO AND POTATO EMPANADAS RECIPE - THE SPRUCE EATS
Web 2021-07-20 Wet the edges of the dough lightly with water and fold the circle of dough in half, sealing the filling inside. Press the edges firmly to seal. Fold the edges over in a …
From thespruceeats.com
From thespruceeats.com
See details
POTATO, PEPPER, AND CHORIZO EMPANADAS - PLAIN.RECIPES
Web Cook chorizo in oil in a 2 1/2- to 3-quart heavy saucepan over moderate heat, stirring, 2 minutes, then transfer to a medium bowl with a slotted spoon. Add onions to saucepan …
From plain.recipes
From plain.recipes
See details
POTATO, PEPPER, & CHORIZO EMPANADAS – LOLA & MIGUEL
Web Originating in Galicia Spain between the 5th and 15th centuries Empanadas are a staple in Spanish cuisine. This delicious savoury recipe is sure to be a hit for anyone in your …
From lolaandmiguel.com
From lolaandmiguel.com
See details
BREAKFAST - SWEET POTATO AND RED PEPPER SAUSAGES RECIPE
Web 2022-12-26 Preheat oven to 375 degrees F. Chop bell peppers, potatoes, sausage and onion into 1-inch pieces. Spread sausage and vegetables on a large baking sheet …
From findallrecipe.com
From findallrecipe.com
See details
POTATO, PEPPER, AND CHORIZO EMPAñADAS - MEALPLANNERPRO.COM
Web 3/4 cup finely chopped Spanish chorizo (cured spiced pork sausage; 3 ounces) 2 tablespoons olive oil; 2 onions, finely chopped (2 cups) 3 garlic cloves, finely chopped; 1 …
From mealplannerpro.com
From mealplannerpro.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love