Chorizo ‚Äč‚ÄčEmpanadas

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This empanada recipe is the easiest! So simple, even with the homemade dough.

I warned everyone that this would be a Mexican week. I wasn't totally lying.

Our little party this weekend included these amazing empanadas.

I discussed using store-bought cake batter for dough, but decided to resist it and make my own dough at the last minute.

I am more than happy to have done it. The dough for these was incredibly easy to make and the flavor and texture were just perfect. I have been dreaming of filling this dough with all kinds of delicious treats.

These empanadas are full of flavor!

This time I filled the empanadas with a little spicy chorizo, potatoes and a little cheddar cheese. That's.

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I didn't even season the meat or the potatoes. The chorizo ‚Äč‚Äčis already so full of great flavor, that these just don't need anything else.

I think the empanadas are more of a snack, but I served them along with the peppers stuffed with chicken and cream cheese, Spanish rice, homemade salsa and guacamole and fries.

Chorizo ‚Äč‚ÄčEmpanadas

Preparation time

20 minutes

Time to cook

20 minutes

Total time

40 minutes

Servings: 20 empanadas

Calories: 241 kcal

Homemade empanadas stuffed with chorizo, potatoes and a bit of cheddar cheese! So good!


For the mass:

  • 1 cup water

  • 3/4 cup butter

  • 2 3/4 cups all-purpose flour

  • 2 teaspoons salt

  • pinch paprika

For filling:

  • sixteen ounces chorizo

  • 3 yukon potatoes, peeled and diced

  • 1/2 cup grated cheddar cheese


For the mass:

  1. Heat the water and butter over low heat in a medium saucepan until the butter melts. Let cool a few minutes, until cool enough to touch.

  2. Mix the flour, salt and paprika in a large bowl, making a well in the center. Pour the butter / water mixture into the center of the flour and mix with your hands until you get a moist, oily dough.

  3. Roll the dough into a disk, wrap it in plastic wrap, and refrigerate for two hours or overnight.

For filling:

  1. Place the chopped potatoes in a skillet with enough water to cover the potatoes by 1 inch. Bring to a boil and cook for about 10 minutes or until potatoes are tender.

  2. In a large skillet, cook the chorizo, breaking it with a spatula while cooking. When the chorizo ‚Äč‚Äčis cooked, turn off the heat and add the potatoes to the chorizo ‚Äč‚Äčand stir well.

  3. To assemble the empanadas, break about 20 golf ball-sized dumplings into a thin, flat disk about 5 inches in diameter on a lightly floured surface.

  4. Place a few tablespoons of filling in the center of each dough disk, sprinkle with a little cheddar cheese and fold to form a half moon. Press the edges firmly to seal them and crimp with a fork or fingers.

  5. Place the empanadas on a baking sheet lined with parchment paper. Bake at 400 degrees for about 15-20 minutes or until golden brown.

adapted from Handle the Heat

Chorizo ‚Äč‚ÄčEmpanadas

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