Potato and Chorizo Empanadas
Recipe courtesy Tyler Florence
Sent to us by: Sandee Eveland
Yield: 20 Empanadas
3 to 4 waxy red or white potatoes (about 1/2 pound), peeled and sliced
1 teaspoon salt
1 pound chorizo sausage, casing removed
1 Spanish onion, diced
2 garlic cloves, minced
1/2 teaspoon ground cumin
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper
1/2 cup chicken broth
12 large pimiento-stuffed green olives, chopped
1/2 cup golden raisins
1 recipe empanada dough, recipe follows
Cilantro Cream, recipe follows
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.
Empanada Dough:
1 1/2 cups all-purpose flour
1 cup masa harina
1 teaspoon baking powder
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted and cooled
1 large egg beaten with 1 tablespoon water, for egg wash
Butter, for greasing the pans
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