My favorite dish from our old stomping grounds may be Baked Brie, but David’s favorite is the Chorizo Empanadas. The truth is that if chorizo is on the menu, then David will order it. Sort of like me with short ribs or goat cheese. We all have our favorite flavors, don’t we? What’s yours?!
When I was researching Columbian foods, and found out empanadas were on the list, I thought it was the perfect time to make David one of his favorites… because I can’t do that just because I love him. I have made baked brie approximately 3,281 times over the last few years, but I have not once even attempted to learn one of his favorites. Rude! In my defense, chorizo isn’t my favorite ingredient. Also, I make biscuits and gravy for him regularly! So I make his favorite that is also a favorite of mine. Not selfish at all. At all.
I may have won wife of the month, or at least week, when I made these the first time. David may have eaten 8 chorizo empanadas dunked in cilantro cream. The chorizo isn’t a typically Columbian ingredient, but it is a typically David ingredient that I knew he’d love, so that’s what I went with.
I hope you love these as much as David does! What is your favorite empanada filling?
- 355 grams (2 1/2 cups) all-purpose flour
- 3 grams (1/2 teaspoon) kosher salt
- 113 grams (1 stick) unsalted butter, chilled
- 1 large egg
- ice water
- 3 yukon gold potatoes, peeled and diced
- 455 grams (1 pound) prime pork chorizo
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 1/2 teaspoon paprika
- 1 bunch cilantro
- 227 grams (1 cup) sour cream
- juice from 1 lime
- kosher or sea salt, to taste
- In a large bowl, whisk together the flour and salt. In a small bowl, whisk together 1 egg and about 2 ounces (1/4 cup) of cold water.
- Chop the butter into small pieces and cut into the flour using your fingertips, a pastry blender or two knives.
- Mix the whisked egg and water into the flour until it forms a dough. Add more water 1 ounce (2 tablespoons) at a time, until the dough holds together when pressed.
- Knead the dough until it is smooth, shape into a disk, and allow to rest at room temperature while you make the filling. At this point you can also refrigerate the dough for up to 3 days.
- When ready to make the empanadas, on a lightly floured surface, roll the dough very thin, about 1/8 inch thick, and cut into 4 inch circles.
- Place the potatoes in a small pot, cover with water, and salt generously. Bring to a boil, and cook until the potatoes are tender, about 15 minutes. Drain the potatoes and set aside in a mixing bowl.
- Using the same pot, cook the chorizo over medium heat until cooked through, about 7 minutes. Place the cooked chorizo into the bowl with the potatoes, leaving the accumulated grease in the cooking pot.
- Add the onions, garlic, and paprika to the cooking pot over medium heat and cook until the onions are translucent, about 5 minutes. Add the onions to the bowl with the potatoes and chorizo, season with a pinch of salt, and stir to combine.
- Allow the filling to cool before assembling the empanadas.
- Place about 2 tablespoons filling in the center of a dough disk, brush the edges with water. Fold the disk in half and fold or crimp the edges to seal.
- Chill the empanadas in the fridge for 1 hour before cooking.
- To bake, heat the oven to 400F, brush the tops of the empanadas with an egg wash, and bake until golden brown, about 20-25 minutes.
- To fry, heat oil in a saucepan over medium-high heat, fry the empanadas until golden brown, about 2-3 minutes on each side. Remove to a paper towel lined plate to cool.
- Place all ingredients in a bowl or cup, and use an immersion blender to mix well. Alternatively, place all the ingredients into a food processor and mix well.