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Empanaditas con Papas y Chorizo (Little Empanadas with Potatoes and Chorizo)

Yield 12 empanaditas (serving size: 1 empanadita)
These mini-empanadas, which would be at home on a Spanish tapas platter, are an example of how Nestle makes a meal from appetizer portions. Mexican chorizo is made with fresh pork (as opposed to Spanish-style chorizo made with smoked pork). It crumbles and distributes well so you can use a small amount to good effect.

Ingredients

  • 2 cups all-purpose flour (about 9 ounces)
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt, divided
  • 3 tablespoons chilled butter, cut into small pieces
  • 9 tablespoons ice water, divided
  • 1 teaspoon cider vinegar
  • 2 ounces fresh chorizo
  • 2 cups diced Yukon gold potato (about 8 ounces)
  • 1/4 teaspoon hot paprika
  • Cooking spray
  • 1 large egg white, lightly beaten

Nutrition Information

  • calories 144
  • caloriesfromfat 31 %
  • fat 4.9 g
  • satfat 2.5 g
  • monofat 1.6 g
  • polyfat 0.4 g
  • protein 4.1 g
  • carbohydrate 20.5 g
  • fiber 0.8 g
  • cholesterol 12 mg
  • iron 1.3 mg
  • sodium 222 mg
  • calcium 27 mg

How to Make It

  1. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and 1/4 teaspoon salt in a food processor; pulse 2 times or until combined. Add butter; pulse 4 times or until mixture resembles coarse meal. With processor on, slowly add 1/2 cup ice water and vinegar through food chute, processing just until combined (do not form a ball). Gently press mixture into 2 (5-inch) circles on plastic wrap; cover. Chill for 1 hour.

  2. Remove chorizo from casings. Cook chorizo in a large nonstick skillet over medium-high heat until browned, stirring to crumble.

  3. Place potato in a saucepan; cover with water. Bring to a boil. Reduce heat, and simmer for 8 minutes or until tender; drain. Place in a large bowl; mash with a potato masher. Add chorizo, paprika, and remaining 1/4 teaspoon salt; stir until well combined.

  4. Preheat oven to 425°.

  5. Remove dough from refrigerator, and halve each disc. Place 1 dough portion between 2 sheets of wax paper. Roll into a 1/4-inch thickness; cut 2 (3-inch) circles with a biscuit cutter. Repeat procedure with the remaining dough portions. Combine excess dough, roll to 1/4-inch-thickness, and cut 4 (3-inch) circles with a biscuit cutter. Working with 1 circle at a time (cover remaining circles with a damp towel to prevent drying), spoon 1 tablespoon potato mixture into center of each circle; fold dough over filling. Press edges together with a fork to seal. Place empanadita on a large baking sheet coated with cooking spray. Repeat with remaining dough circles and potato mixture. Combine remaining 1 tablespoon water and egg white. Lightly brush tops of empanaditas with egg mixture. Bake at 425° for 20 minutes or until lightly browned.