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

recipe
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.
4

Worthy of a special occasion

Yield:

12 empanaditas (serving size: 1 empanadita)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

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

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.

Preheat oven to 425°.

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.

Note:

Jaime Harder, MA, RD,

August 2007
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