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Potato and chorizo empanadas

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  • Prep Time45 mins
  • Total Time1 hr 20 mins
  • Makes18 empanadas
Potato and chorizo empanadas

Photo, Roberto Caruso.

Chatelaine Triple Tested

Ditch the sugar right now! We're all about the savoury treats.

Ingredients

  • 125 g cured chorizo sausage, finely diced (1 cup)

  • 1 cup finely chopped onion

  • 2 garlic cloves, minced

  • 1 cup peeled and diced baking potato

  • 3/4 cup water

  • 1 cup finely diced roasted red pepper

To assemble

  • 1 batch empanada dough, (2 discs)

  • 1 egg, beaten

Instructions

  • 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 potato and water. Simmer, covered, until potatoes are just tender, 8 to 10 min. Season with fresh pepper. Stir in red pepper and remove from heat.

  • PREHEAT oven to 375 F. Line a large baking sheet with parchment.

  • ROLL 1 disc empanada dough until 1/16-in. thick. Use a 5-in. cutter to cut out circles. Repeat with remaining disc. Gather and re-roll scraps to cut out remaining circles.

  • PLACE 1 heaping tbsp of filling on each round. Brush edges with beaten egg and fold dough over the filling, forming a half-circle. Press to seal. Crimp edges. Arrange empanadas on their sides on prepared baking sheet. Brush with remaining egg.

  • BAKE until golden brown, 30 to 35 min. Serve chorizo empanadas warm or cool, or freeze up to 2 weeks. Reheat in a 350F oven for 15 min.


Nutrition (per piece)

Calories 157, Protein 4g, Carbohydrates 13g, Fat 10g, Fibre 1g, Sodium 123mg.

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