Chorizo & Potato Empanadas

 

Ingredients

Ingredient Checklist

• 1 cup diced yellow potato 
• ¼ cup water
• 1 tablespoon avocado or canola oil
• ½ cup diced white onion
• ½ cup diced tomato
• ½ cup sliced scallions
• ¼ cup finely chopped fresh cilantro
• 1 clove garlic, chopped
• 8 ounces Mexican-style chorizo, casings removed
• 1 tablespoon red-wine vinegar
• ¾ teaspoon salt
• 2 7-ounce refrigerated pie crusts
• Cooking spray
• Hot sauce or salsa for serving

Directions

Instructions Checklist

• Step 1

  Preheat oven to 400 degrees F.

• Step 2

  Heat a large skillet over medium heat. Add potato and water. Cover and cook until the water is evaporated and the potato begins to soften, 3 to 4 minutes. Add onion and oil and cook, stirring occasionally, until soft, about 2 minutes. Add tomato and scallions; cook until soft, about 3 minutes. Add cilantro and garlic; cook, stirring, until fragrant, about 30 seconds.

• Step 3

  Push the vegetables to the sides and add chorizo to the center of the pan. Cook, crumbling with a wooden spoon, until brown, about 3 minutes. Stir the vegetables and chorizo together, and add vinegar and salt. Cook, stirring, until the liquid has evaporated, about 1 minute.

• Step 4

  Roll each pie crust into a 12-inch circle on a lightly floured surface. Cut out eight 5-inch circles and roll each one out to a 6-inch circle. Mound about 1/4 cup of the filling onto the center of each circle. Fold the dough in half and crimp or pleat the edges. Place on a large rimmed baking sheet and coat both sides of each empanada with cooking spray.

• Step 5

  Bake the empanadas, flipping once halfway, until golden brown, about 20 minutes. Serve with hot sauce or salsa for dipping, if desired.