Chorizo is a delectable meat that I don’t get to cook with as often as I would like. I love the color and the spiced flavor. Thanks to pork chorizo, despite all of the setbacks, I managed to make a mean empanada to contribute to a shower party. This recipe was not difficult, but had a few steps, so make sure to reserve an hour or so to create this tapa. The dish would pair well with a Malbec or sangria.
Chorizo Empanadas with Potatoes and Corn
You will need:
- 2 packages pie crust (or enough dough for two pies with a top and bottom crust)
- 1 large yellow onion, chopped
- 1 tbsp. minced fresh garlic
- 1 tbsp. olive oil
- 4-6 pork chorizo sausages (by the way, vegetarians can use “soy-rizo” and it’s very nice!)
- 2 potatoes
- 1 cup yellow corn kernels
- 1/2 cup finely chopped fresh parsley
- 2 tsp. cumin
- 1 tsp. each salt, pepper, paprika, and red chili flakes
- 1 egg yolk, beaten
- Preheat the oven to 375.
- In a large skillet, saute the onions and garlic in olive oil on medium heat until cooked.
- Add the chorizo to the skillet, breaking it up as needed, and start cooking it through.
- Meanwhile, prick the potatoes with a fork and microwave until soft (6 minutes in my microwave).
- Stir in the corn and spices and continue to cook.
- Once the potatoes are softened (but not totally cooked through), dice them into small cubes and add to the skillet. Your skillet will look like this:
- Reduce heat to low and let cook for five additional minutes, then add the parsley and turn heat off as you assemble.
- To assemble:
- First, roll out the pie crust and cut into quarters. Add ingredients to one side of the quarter so you can fold the crust over easily.
- Use your fork to crimp the edges of the crust down. Brush slightly with egg yolk to ensure that the crust browns.
- Bake for twenty minutes or until browned.
- Serve with tomatillo salsa.