Empanada with potatoes and chorizo

Empanada with potatoes and chorizo – a detailed recipe cooking. Time: 4 час. 15 minutes. Difficulty: medium Amount: 20 empanadas pies In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 3-4 peeled and sliced potato tubers (approximately 225 gr.)
• 1 tsp salt
• 450 gr chorizo sausages (remove shell)
• 1 diced onion head
• 2 minced cloves of garlic
• 1/2 tsp ground cumin
• 1 tsp dried oregano
• Salt and ground black pepper
• 1/2 tbsp. chicken broth
• 12 sliced large green olives stuffed with pepper pimento
• 1/2 tbsp. light raisins
• 1 serving of empanadas test (see recipe below)

Dough for empanadas:

• 1.5 tbsp. wheat flour
• 1 tbsp. fine white cornmeal (masa harina)
• 1 tsp baking powder
• 1 tsp salt
• 1/2 tbsp. (110 gr.) Melted cooled butter
• 1 egg of category CO whipped with 1 tbsp. l water for lubrication
• Mold Butter

Sour cream dip with cilantro:

• 1 tbsp. sour cream
• 1/4 Art. finely chopped fresh cilantro leaves
• 1/2 lime juice
• Salt and ground black pepper

Recipes with similar ingredients: potato, chorizo sausage, onion onions, garlic, olives, corn flour, lime juice, eggs, sour cream, cumin, oregano, raisins, cilantro

Recipe preparation:

1. Put the potatoes in a large pot and pour cold water. Add salt and bring to a boil without covering. Cook with a gentle boil until soft, about 15 minutes
2. At this time, put a large frying pan on medium heat. Put the chorizo and sauté, stirring, for 5 minutes, until sausages will not melt fat and it will not become crispy. Add the onion and garlic, season with cumin, oregano, salt and pepper. Cook stirring for 5 minutes until the vegetables are soft and the mixture will get a beautiful red color. Pour in the broth and simmer 3 min
3. Strain the potatoes and add it to the pan. Wooden break a potato into pieces the size of a 1 ruble coin. Add olives and raisins, mix everything. Salt and pepper over to taste. Allow the filling to cool before use. Serve with sour cream sauce with cilantro. Test for empanandas: Large sift a bowl of wheat flour, corn flour, baking powder and salt. Add melted butter. Gradually pour in 1/2 to 3/4 Art. water, kneading the dough with your hands. The dough should It’s easy to work and not sticky. Form a ball from the dough, wrap in cling film and refrigerate for 30 minutes.
4. Sprinkle a little flour with a rolling pin and a worker surface. Divide the dough in half to make it easier work, and roll to a thickness of 0.3 cm. A mold with a diameter of 10 see cut out 10 dough circles. Repeat with the other. half the dough. Put 2 full tablespoons of the filling in the center each circle from the dough, leaving the edges 1.5 cm. Grease the edges with an egg and roll the dough in half so that the filling is inside and get semicircle. Pinch the edges firmly, pressing them with the teeth of the fork. Before pastries, put the pies in the refrigerator for at least 30 min
5. Preheat the oven to 190 ° C. Put empanadas on oiled oil a baking sheet and grease the top of the pies with a beaten egg. Fork poke a few holes on top to release steam. Bake 30 min. until the dough turns golden brown. Sour cream with cilantro: In a small bowl, mix sour cream, cilantro and lime juice. Mix thoroughly, salt and pepper. Serve with empanadas. Exit: 1 tbsp.