Potato and Chorizo Empanadas Recipe

I love food wrapped, stuffed and otherwise hidden in other food. I don't know why.

Maybe it's because I spent so many years feeding boy children. Hiding good stuff in pockets of dough always seemed to work.

Maybe it is because teenage boys are not that far removed from their caveman ancestors. Eating with their hands gives them a sense of history. Teenage boys seem to unknowingly channel their inner caveman. Or at least mine did.

Maybe it is because if food wrapped in food is done right it can be finger food. Finger food equals less dishes to clean up later. So maybe lazy factors in to the mix. Most likely lazy factors in a lot.

Uh yeah well, whatever, let's get on with the recipe.



Potato and Chorizo Empanadas
3 to 4 red or white potatoes, peeled and sliced
1 teaspoon salt
1 package of veggie chorizo or 1 pound chorizo
2 tablespoons olive oil if using veggie chorizo
1 medium onion, chopped
1 cup mushrooms, chopped
1/2 teaspoon ground cumin
1 teaspoon dried oregano
salt and black pepper
1/2 cup veggie stock
1/2 black olives
1/4 or 1 small jar chopped pimiento
1 sheet puff pastry, thawed

Peel and slice the potatoes.

Why yes, that is the shadow of a glass of wine on the top right side of the picture.
It helps with the creative process.
I use the same liquid creative muse when I paint.
Works great!

Put the potatoes in a large pot and cover with cold water, liberally salt the water.
Bring to a boil. Turn down the heat and cook until fork tender.

While potatoes are cooking, heat olive oil in a large skillet over medium heat.

Chop up all the other veggies.

I like to use my cast iron skillet. It heats evenly and retains the heat better than anything else I have. And nothing sticks to it. Ever! I'd have six of these things if I really needed them but I don't because one 12 inch well seasoned cast iron skillet is better than six Teflon ones any day. Off topic, sorry.

Add veggie chorizo, and cook, stirring for 5 minutes or until crispy. Add onion, mushrooms, garlic and seasonings, cumin, oregano, salt and papper. Cook and stir for 5 minutes, until the mixture is soft.

Drain the potatoes and fold them into the pan, using a wooden spoon, break up the potatoes a bit. Add olives and pimiento. Toss together. Season with salt and pepper to taste. Take off the heat to cool.

Roll out puff pastry to about 12 X 18 inches. Cut into 12 pieces.

Place heaping tablespoon of filling onto each piece of pastry.

I just wanted to show you my new rolling pin again. I love it.

Brush with egg and water mixture around edges. Fold over into a triangle.
Crimp with a fork to seal.

Notice how the ones on the left are so much messier than the ones on the right.
That one of the very far left bottom corner is like the ugly duckling of the empanadas.
But, like the ugly duckling it browned up to a beautiful swan empanada.
Then I ate it.
And it was good.

Place on baking sheet. Brush tops with remaining egg mixture.
Bake at 375 for 30 minutes or until tops are golden brown.

Top with

Herbed Cream
1 cup sour cream
1/4 cup chopped fresh cilantro leaves
1/4 cup chopped onion
1 clove garlic, chopped fine
1/2 lime, juiced
salt and pepper to taste.

Mix well. Let sit for at least 15 minutes.

We loved these and I hope you do too. They are not all that much trouble.

Sans topping. I forgot to put it on for the picture.
So, that wasn't my first glass of wine.
Mmmmmm....steamed asparagus.

Love,
M