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Prep Time:30 minsAdditional Time:20 minsTotal Time:50 minsServings:8Yield:8 empanadasJump to Nutrition Facts
Prep Time:30 minsAdditional Time:20 minsTotal Time:50 minsServings:8Yield:8 empanadas
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:20 mins
Additional Time:
20 mins
Total Time:50 mins
Total Time:
50 mins
Servings:8
Servings:
8
Yield:8 empanadas
Yield:
8 empanadas
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1cupdiced yellow potato¼cupwater1tablespoonavocado or canola oil½cupdiced white onion½cupdiced tomato½cupsliced scallions¼cupfinely chopped fresh cilantro1clovegarlic, chopped8ouncesMexican-style chorizo, casings removed (see Tip)1tablespoonred-wine vinegar¾teaspoonsalt1(14 ounce) packagerefrigerated pie crustsCooking spray1dashHot sauce or salsa for serving
Cook Mode(Keep screen awake)
Ingredients
1cupdiced yellow potato
¼cupwater
1tablespoonavocado or canola oil
½cupdiced white onion
½cupdiced tomato
½cupsliced scallions
¼cupfinely chopped fresh cilantro
1clovegarlic, chopped
8ouncesMexican-style chorizo, casings removed (see Tip)
1tablespoonred-wine vinegar
¾teaspoonsalt
1(14 ounce) packagerefrigerated pie crusts
Cooking spray
1dashHot sauce or salsa for serving
DirectionsPreheat oven to 400 degrees F.Heat a large skillet over medium heat. Add potato and water. Cover and cook until the water is evaporated and the potato begins to soften, 3 to 4 minutes. Add onion and oil and cook, stirring occasionally, until soft, about 2 minutes. Add tomato and scallions; cook until soft, about 3 minutes. Add cilantro and garlic; cook, stirring, until fragrant, about 30 seconds.Push the vegetables to the sides and add chorizo to the center of the pan. Cook, crumbling with a wooden spoon, until brown, about 3 minutes. Stir the vegetables and chorizo together, and add vinegar and salt. Cook, stirring, until the liquid has evaporated, about 1 minute.Roll each pie crust into a 12-inch circle on a lightly floured surface. Cut out eight 5-inch circles and roll each one out to a 6-inch circle. Mound about 1/4 cup of the filling onto the center of each circle. Fold the dough in half and crimp or pleat the edges. Place on a large rimmed baking sheet and coat both sides of each empanada with cooking spray.Bake the empanadas, flipping once halfway, until golden brown, about 20 minutes. Serve with hot sauce or salsa for dipping, if desired.TipsTo make ahead: Refrigerate filling (Steps 2-3) for up to 2 days.Tip: Chorizo is a spicy pork sausage that you can find two ways: cured and smoked (perfect for slicing and eating as is) or raw. Use raw or “fresh” (aka Mexican-style) in this recipe. It’s available in links or bulk in well-stocked grocery stores and Latin markets.Originally appeared: EatingWell Magazine, October 2020
Directions
Preheat oven to 400 degrees F.Heat a large skillet over medium heat. Add potato and water. Cover and cook until the water is evaporated and the potato begins to soften, 3 to 4 minutes. Add onion and oil and cook, stirring occasionally, until soft, about 2 minutes. Add tomato and scallions; cook until soft, about 3 minutes. Add cilantro and garlic; cook, stirring, until fragrant, about 30 seconds.Push the vegetables to the sides and add chorizo to the center of the pan. Cook, crumbling with a wooden spoon, until brown, about 3 minutes. Stir the vegetables and chorizo together, and add vinegar and salt. Cook, stirring, until the liquid has evaporated, about 1 minute.Roll each pie crust into a 12-inch circle on a lightly floured surface. Cut out eight 5-inch circles and roll each one out to a 6-inch circle. Mound about 1/4 cup of the filling onto the center of each circle. Fold the dough in half and crimp or pleat the edges. Place on a large rimmed baking sheet and coat both sides of each empanada with cooking spray.Bake the empanadas, flipping once halfway, until golden brown, about 20 minutes. Serve with hot sauce or salsa for dipping, if desired.TipsTo make ahead: Refrigerate filling (Steps 2-3) for up to 2 days.Tip: Chorizo is a spicy pork sausage that you can find two ways: cured and smoked (perfect for slicing and eating as is) or raw. Use raw or “fresh” (aka Mexican-style) in this recipe. It’s available in links or bulk in well-stocked grocery stores and Latin markets.
Preheat oven to 400 degrees F.
Heat a large skillet over medium heat. Add potato and water. Cover and cook until the water is evaporated and the potato begins to soften, 3 to 4 minutes. Add onion and oil and cook, stirring occasionally, until soft, about 2 minutes. Add tomato and scallions; cook until soft, about 3 minutes. Add cilantro and garlic; cook, stirring, until fragrant, about 30 seconds.
Push the vegetables to the sides and add chorizo to the center of the pan. Cook, crumbling with a wooden spoon, until brown, about 3 minutes. Stir the vegetables and chorizo together, and add vinegar and salt. Cook, stirring, until the liquid has evaporated, about 1 minute.
Roll each pie crust into a 12-inch circle on a lightly floured surface. Cut out eight 5-inch circles and roll each one out to a 6-inch circle. Mound about 1/4 cup of the filling onto the center of each circle. Fold the dough in half and crimp or pleat the edges. Place on a large rimmed baking sheet and coat both sides of each empanada with cooking spray.
Bake the empanadas, flipping once halfway, until golden brown, about 20 minutes. Serve with hot sauce or salsa for dipping, if desired.
Tips
To make ahead: Refrigerate filling (Steps 2-3) for up to 2 days.
Tip: Chorizo is a spicy pork sausage that you can find two ways: cured and smoked (perfect for slicing and eating as is) or raw. Use raw or “fresh” (aka Mexican-style) in this recipe. It’s available in links or bulk in well-stocked grocery stores and Latin markets.
Originally appeared: EatingWell Magazine, October 2020
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Nutrition Facts(per serving)380Calories29gFat24gCarbs9gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
