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madbakerThis week's Resolution Recipe: Chorizo and Potato Empanadas.
3 ounces finely chopped Spanish chorizo
2 T olive oil
2 onions, finely chopped
3 cloves garlic, chopped (I used... more.)
1 red bell pepper, chopped
1 bay leaf
pinch salt
1/4 tsp oregano
I added: pinch saffron and smoked paprika
1/2 lb yellow potato, minced
dough
Cook chorizo in oil over moderate heat for 2 minutes. Add onions and garlic and cook until golden. Add bell pepper, bay leaf, and spices. Cook until peppers are soft, about 15 minutes. Stir in the potato and cook until tender, about 10 minutes. Cool to room temperature and discard bay leaf.
Heat oven to 400. Divide dough intotwelve 16 pieces and roll out. Fill, fold over, and seal. Bake on a sheet for 15-25 minutes. Serve warm or at room temperature.
What worked: They were very good. I used house-made chorizo. I cheated and used commercial puff pastry, which was tasty and easy. Katie the GSP ingenue had one and exclaimed "Can I marry these?" [The response was "Only in the Ozarks."]
What didn't: The puff pastry forced a lower filling-to-crust ratio than I would have liked. I couldn't tell that there was any chorizo in them, much less that it was house-made. Dividing the dough into 16 squares meant they were two-bite empanadas rather than a more standard 4" half-round, which again would have a higher filling-to-crust ratio. We had a ton of filling left over, which we happily ate with poached eggses for brunch.
Will I make it again? Sure, it's good party food. I'll probably change the size and make the crust, though.
3 ounces finely chopped Spanish chorizo
2 T olive oil
2 onions, finely chopped
3 cloves garlic, chopped (I used... more.)
1 red bell pepper, chopped
1 bay leaf
pinch salt
1/4 tsp oregano
I added: pinch saffron and smoked paprika
1/2 lb yellow potato, minced
dough
Cook chorizo in oil over moderate heat for 2 minutes. Add onions and garlic and cook until golden. Add bell pepper, bay leaf, and spices. Cook until peppers are soft, about 15 minutes. Stir in the potato and cook until tender, about 10 minutes. Cool to room temperature and discard bay leaf.
Heat oven to 400. Divide dough into
What worked: They were very good. I used house-made chorizo. I cheated and used commercial puff pastry, which was tasty and easy. Katie the GSP ingenue had one and exclaimed "Can I marry these?" [The response was "Only in the Ozarks."]
What didn't: The puff pastry forced a lower filling-to-crust ratio than I would have liked. I couldn't tell that there was any chorizo in them, much less that it was house-made. Dividing the dough into 16 squares meant they were two-bite empanadas rather than a more standard 4" half-round, which again would have a higher filling-to-crust ratio. We had a ton of filling left over, which we happily ate with poached eggses for brunch.
Will I make it again? Sure, it's good party food. I'll probably change the size and make the crust, though.
