Flaky Chorizo Potato and Cheese Empanadas

Recipe Rating:	6 Ratings5
Categories:	Cheese Appetizers, Other Appetizers, Savory Breads, Other Breads, Other Snacks, Meat Appetizers
Collections:	The Great Tailgate!
Keywords:	potato, cheese, food, Party, chorizo, Stuffed, crust, flaky, empanadas
Serves:	makes 12-15 empanadas
Prep Time:	50 Min
Cook Time:	15 Min

Ingredients

2 c	flour
1 tsp	salt
2 Tbsp	cooking oil
2 1/2 Tbsp	vodka
1/2 c	water
2	russet potatoes, cubed
1/2	onion, chopped
1 1/2 c	ground chorizo
1 1/2 c	oaxaca or cheddar cheese
	salt and pepper to taste
	cooking oil for frying
	ranch dressing or your favorite dipping sauce (optional)

Pinched by LibertyLady143, and 1,330 more.

Adriana Torres

Lightly Salted

El Paso, TX (pop. 649,121)

mexicrave

Member Since Nov 2012

Adriana's Notes:

Empanadas can be made in many different ways to compliment various stuffings. Here, I skipped the sugar in the dough and prepared a savory chorizo and potato filling with cheese.

Comments from the Test Kitchen:

Perfectly spicy and 100% delicious! We love the combination of flavors and can't wait to make this recipe again.

Directions

In a large mixing bowl, combine flour and salt. Mix well.

- Add the 2 tbsp. of cooking oil and vodka

- Add water a little at a time and mix using your hands

- Kneed. Dough should be firm but not dry. Adjust water amounts accordingly.

- Form into one large ball and cover. Let stand for 30 min.

- After thirty minutes, stretch out dough with a roller as thin as possible

- Using a round cookie cutter or a cup, cut dough circles. The number of empanadas will depend on the size of you cup or cookie cutter.

- Pass roller over circles a couple of more times then place about 1 to 1 1/2 tbsp. of stuffing on one side of circle. Fold one side over mixture forming a crescent. Pinch edges to keep stuffing from escaping.

- Heat oil in pan. Once oil is hot, fry empanadas, turning them over every couple of minutes until both sides are golden brown.

Stuffing:

In a pan, add chorizo and onion. Cook stirring until chorizo breaks apart. Add cubed potatoes and salt to taste. Cover and leave cooking until potatoes are soft. Uncover and cook for 5-10 more minutes until liquid evaporates. There shouldn’t be any oil on the bottom of the pan. If the mixture is too moist, the juices will escape the dough making it difficult t fry.

Before scooping mixture into empanadas, cube the cheese and add to mixture.

Comments

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Christine... SuperMom77

Christine Fernandez [SuperMom77] has shared this recipe with discussion group:
Kiss the Chef

Tami Conklin SweetIrishGypsy

Nov 14, 2012

OH MY GOD...I Love Empanadas and This Recipe Is AWESOME - I Will Definately Be Making These and I Will Come Back and Tell You How Great They Were...Thank You So Much for Sharing!

Adriana Torres mexicrave

Nov 15, 2012

Thanks Tami! I hope you love them. Let me know how they turn out :)

cathy montano snuggless

Nov 16, 2012

Hi Adriana..these look great can't wait to try..i have one question i don't drink so never have alcohol in my house so do i just double the oil..thanks!

Adriana Torres mexicrave

Nov 16, 2012

Hi Cathy! Thanks for the comment. The alcohol in the dough gives the empanadas a flaky and lighter consistency however, you can substitute the vodka for water. The result will be a more dense dough but what makes this recipe a hit is the savory filling so do not be discouraged to try it! Also, if you do not like the way the dough turns out without the vodka, you can try ready made phyllo dough from your grocery store freezer. I have stuffed phyllo dough with chorizo and cheese before and although it's not quite an empanada, the results are just as tasty. Let me know how it turns out!

Adriana Torres mexicrave

Nov 16, 2012

I forgot to add that with the phyllo dough, you can make turnovers with this same filling instead of empanadas - Just a thought! :)

cathy montano snuggless

Nov 16, 2012

thank you for getting back to me so quickly..and thank you maybe ill just have to get a lil bottle of vodka then lol..because they look delish! and thanks for the tips..:)

Adriana Torres mexicrave