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Potato and Chorizo Empanadas (Tyler Florence) Recipe

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Potato and Chorizo Empanadas (Tyler Florence)
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Ingredients
23
Count
Nutrition
184
Calories
Total time
105
Minutes
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Ingredients:

Directions:

  1. Put the potatoes in a large pot and cover with cold water; add the salt and bring to a boil, uncovered. Simmer until fork tender, about 15 minutes.
  2. Meanwhile, place a large skillet over medium flame. Add the chorizo, and cook, stirring for 5 minutes, until the sausage renders its fat and gets crispy. Add the onion and garlic; season with the cumin, oregano, salt, and pepper. Cook and stir for 5 minutes, until the mixture is soft and has a beautiful red color. Pour in the broth and simmer for 3 minutes.
  3. Drain the potatoes and fold them into the pan, using a wooden spoon, break up the potatoes into nickel-size pieces. Add the olives and raisins and toss everything together; season with salt and pepper, to taste. Allow the filling to cool before filling the empanadas. Serve with cilantro cream.
  4. Empanada Dough:
  5. In a large bowl, sift together the flour, masa harina, baking powder, and salt. Stir in the melted butter. Gradually add 1/2 cup to 3/4 cup of water, working it in with your hands to incorporate; the dough should be easy to handle and not sticky. Form the dough into a ball, wrap it in plastic, and chill for 30 minutes.
  6. Lightly flour your rolling pin and counter. Divide the dough in 1/2 so it will be easier to work with and roll it out to 1/8-inch thickness. Using a 4-inch cookie or biscuit cutter, cut out 10 circles of dough; repeat with the other 1/2.
  7. Spoon 2 generous tablespoons of filling into the center of each pastry circle, leaving a 1/2-inch border. Brush the edges with the egg wash and then fold the dough over in 1/2 to enclose the filling and form a semi-circle. Tightly seal the edges by crimping with the tines of a fork. Chill at least 30 minutes before baking.
  8. Preheat the oven to 375 degrees F. Place the empanadas on a buttered baking sheet and brush the tops with additional egg wash. Using a fork, prick a few holes in the top of the empanadas for steam to escape. Bake for 30 minutes, until the pastry is golden brown.
  9. Cilantro Cream :
  10. In a small mixing bowl, combine the sour cream, cilantro, and lime juice together. Mix thoroughly; season with salt and pepper. Serve with empanadas.
  11. Yield: 1 cup
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 183.94 Kcal (770 kJ)
Calories from fat 64.88 Kcal
% Daily Value*
Total Fat 7.21g 11%
Cholesterol 21.21mg 7%
Sodium 378.27mg 16%
Potassium 159.87mg 3%
Total Carbs 26.63g 9%
Sugars 3.16g 13%
Dietary Fiber 1.8g 7%
Protein 3.64g 7%
Vitamin C 2.9mg 5%
Iron 0.3mg 2%
Calcium 45mg 4%
Amount Per 100 g
Calories 215.96 Kcal (904 kJ)
Calories from fat 76.17 Kcal
% Daily Value*
Total Fat 8.46g 11%
Cholesterol 24.91mg 7%
Sodium 444.13mg 16%
Potassium 187.71mg 3%
Total Carbs 31.27g 9%
Sugars 3.71g 13%
Dietary Fiber 2.12g 7%
Protein 4.28g 7%
Vitamin C 3.4mg 5%
Iron 0.4mg 2%
Calcium 52.8mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.9
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free

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