Potato, Pepper and Chorizo Empanadas


As you can see, we’ve tried to replicate the picture in this recipe, but ours don’t look as professional. Oh well….

The empanada dough recipe is here. I’ve got several but this turned out nicely. The vinegar in the dough prevents from “overactivating” (is there such a word?) the gluten in the flour, so you get a flakier product, tender but with a nice touch of crisp. My kids who usually hate pepper in most any dish actually ate this up with no complaints.

After making 8 empanadas, I was too lazy to make the last 4, so I had my 14-year old do it. She seams up the edges of the pastry better than I could (I’d say it’s because of my large hands, but then her hands are as big as mine so I have no excuse). I’ll link her post up here when she puts it in her food blog so you can see her work.

We did make 12 empanadas as the recipe directs but had a lot of filling leftover because I used up the pepper, onion and potato that I used, which were larger than called for. The leftover was turned into an omelet the next day.

4 comments

  1. Nini says:

    Stef these look delish. I use an empanada mold to seal and crimp our empanadas. Wish I could use your filling as an alternative to our never-ending, boring chicken filling BUT I have to think of the cost 🙂 Anyway, my nephew and nieces are thanking you in advance because I’m going to try your filling as soon as possible for our family’s consumption (and enjoyment). Happy baking!

  2. sarah says:

    babe, yours look SOOOO much better than the airbrushed, photoshopped fake-a-rama cover-of-cosmo glossy “empanadas” in the epicurious recipe, ‘k? i would eat one of yours ANYDAY. 🙂

  3. stef says:

    thanks for stopping by, J!

    nini, you can still use chicken, just try a different seasoning family perhaps? — like curry, or add a bit of cheese?

    LOL, sarah. thanks, hubby agrees:D

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