Chorizo Empanadas
Flaky pastry pockets filled with spicy Mexican chorizo, potatoes, and cheese. These handheld savory pastries make a perfect portable lunch with authentic Mexican flavors.
Ingredients
- 12 empanada dough discs
- 1 lb Mexican chorizo, casings removed
- 1 russet potato, peeled and diced small
- 1/2 white onion, finely diced
- 1 jalapeño pepper, seeded and minced
- 2 garlic cloves, minced
- 1 cup Monterey Jack cheese, shredded
- 1/4 cup fresh cilantro, chopped
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp dried oregano
- to taste salt
- to taste black pepper
- 2 tbsp vegetable oil
- 1 egg, beaten
- 1/2 cup sour cream (for serving)
- 1/2 cup salsa (for serving)
Instructions
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1
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
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2
Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1/2 finely diced white onion, 1 seeded and minced jalapeño pepper, and 2 minced garlic cloves. Sauté until softened, about 3-4 minutes.
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3
Add 1 lb casings removed Mexican chorizo to the skillet and cook, breaking it up with a spoon, until it begins to brown, about 5 minutes.
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4
Add 1 peeled and diced small russet potato, 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp dried oregano, to taste salt, and to taste black pepper. Stir to combine.
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5
Add 1/4 cup of water, cover, and simmer until potatoes are tender, about 10-12 minutes. If the mixture gets too dry, add a little more water.
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6
Remove from heat and let cool slightly. Stir in 1 cup shredded Monterey Jack cheese and 1/4 cup chopped fresh cilantro.
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7
Place 12 empanada dough discs on a work surface. Spoon about 2-3 tablespoons of filling onto one half of each disc, leaving a 1/2-inch border.
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8
Brush the edges of the dough with 1 beaten egg. Fold the dough over to enclose the filling and press the edges to seal. Use a fork to crimp the edges decoratively.
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9
Place the empanadas on the prepared baking sheet. Brush the tops with the remaining beaten egg for a golden finish.
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10
Bake until golden brown, about 20-25 minutes.
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11
Let cool for 5 minutes before serving. Serve warm with 1/2 cup sour cream (for serving) and 1/2 cup salsa (for serving) on the side.