The thinner you can get your dough, the better this recipe is. Based on the other reviews, I tried rolling some 1/8" thick and others 1/4" thick to experiment. The 1/8" were much better in my opinon - the dough didn't overwhelm the filling that way. I had a lot of filling left over even with the experiment, and since I found it a wee bit bland, cutting the potato in this recipe like the other reviewer. Recipe to the letter they were still pretty good, but I think with small alterations they could taste great.
Empanaditas con Papas y Chorizo (Little Empanadas with Potatoes and Chorizo)
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.
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- Calories: 144
- Calories from fat: 31%
- Fat: 4.9g
- Saturated fat: 2.5g
- Monounsaturated fat: 1.6g
- Polyunsaturated fat: 0.4g
- Protein: 4.1g
- Carbohydrate: 20.5g
- Fiber: 0.8g
- Cholesterol: 12mg
- Iron: 1.3mg
- Sodium: 222mg
- Calcium: 27mg
- 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
- 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.
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