Chorizo Empanadas with Potatoes and Corn

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. 
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