These empanadas may have been inspired by the British Cornish pasty, as they are filled with a hearty mixture of sausage and potatoes. They have plenty of South American flavor, however, from the spicy chorizo sausage and cumin-seasoned onions and potatoes. The filling is easy to make and can be prepared a day ahead then refrigerated until ready to use, along with the empanada dough.
Empanadas can be reheated in the oven or microwave, though they are good at room temperature as well. They are the perfect portable meal - great for lunch boxes or snacks.
- 3-4 sausages (chorizo)
- 2-3 large potatoes (peeled and cut into 1/2 inch cubes)
- 1 large onion (finely chopped)
- 1 bell pepper (green, finely diced)
- 1 teaspoon cumin
- 1/2-1 cup broth (chicken or beef)
- 1 pinch salt (to taste)
- 1 pinch black pepper (to taste)
- 1 recipe empanada dough
- 1 egg yolk
Prepare empanada dough according to your chose recipe. Wrap the dough in plastic wrap, and let it rest at room temperature for one hour or overnight in the refrigerator.
Place the sausages in a skillet, and cover them halfway with water. Cook the sausages until the water has evaporated then continue to cook until all sides are browned and the sausages are cooked through.
Use a spatula to crumble the sausages, and brown them in the skillet for a few minutes longer. Remove sausages from the heat, and set aside to cool.
Place the onions, cumin, and chopped peppers in the same skillet, adding a bit of vegetable oil if needed. Sauté the vegetables until softened and fragrant.
Add the potatoes and 1/2 cup of the chicken broth to the skillet with the vegetables, and cook until the liquid has evaporated. Add more liquid in small amounts if necessary, and continue to cook just until the potatoes are just tender.
Stir the sausage into the potato mixture, and let the filling cool. Season with salt and pepper to taste.
Preheat the oven to 375 F.
Divide the empanada dough into about 12 pieces (for medium-large empanadas), and roll each piece into a circle.
Fill each circle of dough with a couple of tablespoons of filling. Wet the edges of the dough lightly with water and fold the circle of dough in half, sealing the filling inside. Press the edges firmly to seal.
Fold the edges over in a decorative braid.
Brush the empanadas lightly with the egg yolk, and place them on a baking sheet. Bake empanadas for 25-20 minutes, or until puffed and golden brown.
Serve empanadas warm or at room temperature.