Empanadas are a stuffed pastry popular in Latin America. They’re delicious and versatile. Small ones make great appetizers, larger ones an entire meal. Try this tasty version with potatoes and chorizo. You won’t be sorry.
1 tablespoon vegetable oil
1 small onion, diced
9-ounce package pork chorizo
3 yellow potatoes
6-ounce jar tomato sofrito
½ cup water
Empanada dough (homemade or store bought)
1 egg, beaten with 1 teaspoon water
Heat vegetable oil in large sauté pan over medium heat, add onions and cook for 5 – 8 minutes, until translucent. Push the onions to one side of the pan. Add the chorizo, cook for 5 minutes, breaking it up as it cooks. Combine the chorizo with the onions and add the sofrito, diced potatoes and water. Reduce heat to a simmer and cover. Cook, stirring occasionally for 15 minutes or until potatoes are mostly cooked. Remove from pan and chill.
To assemble the empanadas, place a spoonful of the filling on the middle of each empanada disc. The amount of filling will vary based on the size of the empanada, but it’s easier to seal an empanada that isn’t overstuffed. Brush the edges of the empanada dough with egg wash before crimping. Chill empanadas for 30 minutes before baking or freeze for up to 3 months.
Before baking the empanadas, brush them with egg wash. Bake the empanadas in a 400F degree oven for 20-25 minutes. The finished empanadas should be golden brown. Serve warm or room temperature.
These empanadas freeze beautifully. No need to defrost them before cooking. Simply take them out of the freezer, place on a baking tray and brush with egg wash.
What is Sofrito?
Sofrito is Latin American sauce made from tomatoes, onions, peppers, garlic, and herbs. There are lots of jarred varieties available, but if you can’t find one you can use the following substitution
¼ cup tomato paste mixed with ½ cup water and 1 teaspoon each paprika, garlic powder and pepper.