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I Ate the Best Potato and Chorizo Empanadas and You Need to Try Them Too

I am a big fan of all things savory and delicious, and let me tell you, these potato and chorizo empanadas are just that. If you're a fan of bold, flavorful snacks, then you need to try these empanadas ASAP.

I first discovered potato and chorizo empanadas at a local Latin American market, and I knew I had to try them. The combination of creamy potatoes and spicy chorizo was too good to resist. I was not disappointed. These empanadas were absolutely delicious, with the perfect balance of flavor and texture.

I've been obsessed with potato and chorizo empanadas ever since, and I've even started making my own at home. They're surprisingly easy to make, and they're the perfect snack or party appetizer. So, if you're looking for a new and delicious way to spice up your snack game, look no further than these potato and chorizo empanadas.

Here's what you'll need to make these tasty treats:

Ingredients Quantity
All-purpose flour 2 cups
Salt 1 tsp
Warm water 1 cup
Olive oil 1/4 cup
Potatoes 3 cups, peeled and diced
Chorizo 1 lb, diced
Onion 1/2 cup, diced
Garlic 3 cloves, minced
Cumin 1 tsp
Salt 1 tsp
Pepper 1/4 tsp
Egg 1, beaten

Potato and Chorizo Empanadas: Step-by-Step

Steps Instructions
1 In a large bowl, combine the flour and salt. Slowly add in the warm water and olive oil, stirring until a dough forms. Knead the dough for a few minutes, then cover and let it rest for 30 minutes.
2 In a skillet, cook the chorizo over medium heat until it's browned and cooked through. Remove the chorizo from the skillet and set it aside.
3 In the same skillet, add the onions and garlic, and cook until softened. Then, add the potatoes and cook until they're tender.
4 Add the chorizo back to the skillet and stir in the cumin, salt, and pepper.
5 Roll out the dough on a floured surface to about 1/8 inch thickness. Cut the dough into circles using a round cutter or a drinking glass.
6 Place a spoonful of the chorizo and potato mixture onto one half of each dough circle. Brush the edges of the dough with the beaten egg, and fold the dough over to form a half-moon shape. Press the edges to seal.
7 Heat a skillet with oil to 375°F. Fry the empanadas until they're golden brown and crispy, about 2-3 minutes per side.
8 Serve warm and enjoy!

I guarantee you won't be able to stop at just one, these empanadas are that good! Perfect for a party appetizer or a snack, these empanadas are sure to be a hit with everyone. It's hard to go wrong with the combination of creamy potatoes and spicy chorizo, and the flaky pastry crust just takes it to the next level. So, what are you waiting for? Give these potato and chorizo empanadas a try and elevate your snack game today!

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