Appetizers & Starters > Pastries & Baked Goods > Savory Pastries > Empanadas

Spicy Chorizo and Potato Empanadas

Enjoy these flavorful empanadas filled with spicy chorizo, creamy potatoes, and a hint of smokiness. Perfect as an appetizer or a satisfying snack, these empanadas are sure to be a crowd-pleaser.

Prep Time
45 minutes
Cook Time
25 minutes
Servings
12 empanadas
Ingredients
  • 2 1/2 cups All-purpose flour
  • 1 tsp Salt
  • 1 cup Cold unsalted butter, cubed
  • 1/2 cup Ice water
  • 1 lb Chorizo sausage, casings removed
  • 1 medium Yellow onion, chopped
  • 2 cloves Garlic, minced
  • 2 medium Russet potatoes, peeled and diced
  • 1 tsp Smoked paprika
  • 1/2 tsp Ground cumin
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 1 Egg, beaten

Making the Empanada Dough

First, prepare the empanada dough. In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, mixing until the dough comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Preparing the Filling

While the dough is chilling, prepare the filling. In a large skillet, cook the chorizo over medium heat, breaking it up with a spoon, until browned. Add the chopped onion and minced garlic and cook until softened, about 5 minutes. Stir in the diced potatoes, smoked paprika, cumin, salt, and pepper. Cook until the potatoes are tender, about 15 minutes, stirring occasionally. Remove from heat and let cool slightly.

Assembling the Empanadas

Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the empanada dough to about 1/8-inch thickness. Use a 4-inch round cutter or a small bowl to cut out circles of dough. Place a spoonful of the chorizo and potato filling in the center of each circle. Fold the dough over to form a half-moon shape. Crimp the edges with a fork to seal. Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg.

Baking the Empanadas

Bake the empanadas for 20-25 minutes, or until golden brown. Let cool slightly before serving. Enjoy!

← Spicy Chorizo Sausage Rolls Spinach and Feta Empanadas →

FAQ

  • Can I use a different type of sausage?

    Yes, you can substitute chorizo with Italian sausage or any other sausage you prefer. Adjust the seasoning accordingly.
  • Can I freeze these empanadas?

    Yes, you can freeze the empanadas before baking. Place them on a baking sheet and freeze until solid. Then transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.
  • How do I prevent the filling from leaking out?

    Make sure to seal the edges of the empanadas tightly with a fork. Also, avoid overfilling the empanadas, as this can cause them to burst during baking.