Ingredients
For the dough:
- 1 cup water
- 1 1/2 sticks (6 ounces) butter
- 2 3/4 cups flour
- 2 teaspoon salt
- pinch paprika
For the filling:
- 2 teaspoons vegetable oil
- 1/2 pound Chorizo, casings removed
- 1 small potato, peeled and diced
- 1/2 large yellow onion, chopped
- 1/2 medium red bell pepper, chopped
- 5 large eggs, beaten
- 1/4 cup shredded Mexican blend cheese
Directions
For the dough:
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Heat water and butter in a medium saucepan over medium heat until butter has melted. Mix flour, salt, and paprika in a large mixing bowl and make a well in the center. Pour a little of the warm butter mixture in and stir with fingertips to make a wet paste. Pour in remaining liquid and work the dough with your hand until you get a wet, oily dough. Wrap the dough in plastic and refrigerate for at least 2 hours.
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Preheat oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat.
For the filling:
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Heat oil in a large skillet over medium heat. Add Chorizo and cook, stirring to break up any large pieces, until done, about 10 minutes. Remove from pan with a slotted spoon into a large bowl. Increase heat to medium and add potato, onion, and pepper to pan. Cook, stirring often, until potatoes are soft and onions are translucent, about 15 minutes. Remove vegetable mixture to bowl with Chorizo.
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Meanwhile, heat a medium nonstick skillet over medium-low heat. Scramble eggs as desired. Transfer scrambled eggs to Chorizo and vegetable mixture. Add cheese. Gently fold mixture to combine.
To assemble:
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Tear off pieces of chilled dough and roll into golf-ball sized balls. Using a rolling pin, roll out balls on a lightly floured work surface into about 5-inch diameter circles. Place 2 heaping tablespoons of filling into the center of each dough circle. Fold dough over to create a half-moon shape and press edges firmly to seal. Crimp edges with the back of a fork.
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Place empanadas on prepared baking sheet and bake until golden brown, about 20 minutes.
Recipe Notes
Dough recipe from Saveur
These sound so good Tessa!! I get so bored with my usual breakfasts, this is a great way to switch things up 🙂
Acabo de descubrir tu blog y aqui me quedo…menuda empanadilla!
We love, love, love empanadas. These looks fantastic. Will be making this weekend!
I agree that this pastry dough looks fabulous! I like how thin you got it. I look forward to trying this out!
I made these for a potluck last year when we did a chili day and everyone wants them again! Delicious. Thank you for sharing!