- 1 cup water
- 3/4 cup (1 1/2 sticks) butter
- 2 3/4 cups all-purpose flour
- 2 teaspoons salt
- pinch paprika
- 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
- 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
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.
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’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?
Had a hankering for something latino–looks scrumptious! I'm making them tonight 🙂
I made them and they were absolutely delicious! Great recipe! 🙂 http://chocolateandcarrots.com/2011/07/sweet-pota…
Oh, these look incredible. Yum!
I'm shure you know empanadas are from Argentina and Chile… please, NEVER combine them with advocados. If you like, I could send you our traditional recipe (well, what “I” consider traditional). By the way, I'm from Argentina, living in C
There is a well known empanada place ins Morristown NJ. It is just a little hole in the wall but it sells fantastic empanadas and only empanadas. I had the fortune of eating from there a few months ago and making my own has been on my list of things to do for quite some time. Thanks for this recipe, I am going to be making them as soon as this heat lets up.
wow, looks delish. i've never seen a pastry dough with melted butter before–only frozen or very cold. interesting method! i must try it out!
You never cease to amaze me!
Ive never had an empanada but i ADORE pastry in every form, and cornish pasties are one of my all time favourite things, so im pretty much bound to love these 🙂 chorizo lover here also so basically…this post is amazing!
These look amazing! Let's see what they do on Stumble!
my friend made me empanadas for my bday last year and i fell in love. we did NOT have avocado cream though so i need to fix that this time around! 🙂
No wonder they are all gone! Yum-o-licious! Especially with that avocado cream!
Oh…my…god…These look sooo good! And that avocado dipping cream? WOW.
These sound divine. I've always been a little scared of empanadas for some reason but they seem simple enough. That avocado cream sounds good enough to eat by itself…by the spoonful!