Tessa’s Recipe Rundown
Taste: Buttery, spicy, tangy.
Texture: Oh that crust. It’s simply wonderful. Along with chunks of chorizo, potatoes, and creamy avocado it’s heavenly.
Appearance: I have yet to see an empanada that didn’t look scrumptious.
Ease: The dough recipe is ridiculously easy. I made the dough and filling a day ahead of time so that all I would have to do is assemble.
Pros: So freaking delicious. And the empanadas keep well in the fridge and taste just as good reheated in the oven.
Cons: None. Except maybe not the healthiest food ever.
Would I make this again? Yes.
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Oh empanadas. You little portable parcels of buttery goodness. Just typing this post up is making me sad that there are no more of you little pastries left. The last time I made Empanadas, I used beef & cheese as a filling. I really didn’t think it could get much better than that. But oh, it can. Switch out the beefy cheesy filling for a spicy sausage one and add a side of creamy, tangy sauce to offset the flavors and WHAM. Even better.
Making empanadas can be quite laborious (but so worth it). If you’re low on time, make the dough and filling up to 2 days ahead of time. That way on serving day all you have to do is assemble, bake, and throw together the avocado cream. Easy as (savory) pie.
Chorizo Empanadas with Avocado Cream
Ingredients
Dough
- 1 cup water
- 3/4 cup (1 1/2 sticks) butter
- 2 3/4 cups all-purpose flour
- 2 teaspoons salt
- pinch paprika
Filling
- 1 pound Mexican chorizo, casings removed
- 1 medium yellow onion, minced
- 2-3 medium Yukon gold potatoes (or other waxy potatoes), peeled, finely diced, and boiled
Avocado cream
- 1/4 cup sour cream
- 1/4 cup half and half
- 1/2 lemon, juiced
- 1 jalapeno, seeded and roughly chopped
- 2 avocados
- kosher salt
Instructions
For the dough:
- Heat water and butter in a medium saucepan over medium heat until butter has melted. Let cool slightly. Mix flour, salt, and paprika in a large mixing bowl and make a well in the center. Pour melted butter mixture into flour mixture and mix with your hands until you get a wet, oily dough. Shape dough into a disk and wrap in plastic. Refrigerate for at least 2 hours or overnight.
For the filling:
- Heat a large skillet over medium-high heat and add chorizo, breaking apart into small pieces, then add onion. Saute until chorizo is cooked through. Turn off heat, add diced and boiled potatoes, and let cool completely.
To assemble:
- While the filling is cooling, preheat oven to 400 degrees F. Spray a large baking sheet with non-stick spray or line with parchment. Tear off pieces of dough to roll about 20 golf-sized balls. Using a rolling pin, roll out dough balls on a lightly floured surface into 5″ circles. Place 2-3 tablespoons of cooled filling into the center of each dough circle. Fold dough over filling to make a half-moon shape and press edges firmly to seal. Crimp with the back of a fork. Place empanadas on baking sheet and bake until golden brown, 15-20 minutes. Let cool.
For avocado cream:
- While the empanadas cool, place sour cream, half and half, lemon juice, and jalapeno in the bowl of a blender or food processor. Blend until smooth. Peel, pit, and dice the avocado and add to blender. Blend until smooth and creamy. Season with salt. If not serving immediately, wrap tightly with plastic wrap, pressing plastic onto the surface of avocado cream to prevent browning.
I love Mexican foods .Will definitely make some empanadas and freeze some for another time . Visiting Playa del Carmen ,I found an Argentinian small take out store for different empanadas on the opposite side of the ave of the food store Shedraui .Check it out .Open at odd hrs but worth it.
Thank you so much for the recipes y buena suerte !
I’m not sure how it will turn out, but I went through the recipe for the dough as instructed and the dough was waaaay too wet. It did not at all match the consistency as shown in the video posted in “how to make empanadas” recipe. I kept adding flour until it stopped sticking to the sides of the bowl and the spoon, probably ended up being close to 3.5 cups total. Hoping it will still work out!
These are so yummy and easy to make. My family loves them. Your con is absolutely correct, we never have any left over.
If you can’t eat avacados, what would be a good thing to serve with these?
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Had a hankering for something latino–looks scrumptious! I'm making them tonight 🙂