Ingredients
Dough
- 1/4 cup All-purpose flour
- 1 Egg yolk
- 1/4 tsp Salt
- 3 tbsp Water
Filling
- 1/2 cup Potatoes diced small
- 2 tsp Extra-virgin olive oil
- 6 oz Chicken chorizo sausage substitute your desired protein
Instructions
- Preheat the oven to 375 degrees.
- Bring a pot of salted water to a boil. Cook the potatoes until tender, then drain well.
- In a bowl mix the flour, egg yolk, salt, and water until an elastic dough forms. Knead until fully combined. (Add a 1/2 teaspoon of water at a time as needed if the dough looks too dry to incorporate all the flour).
- Lightly flour a work surface and roll out the dough until about 1/8 inch thick. Using a food ring or wide mouth drinking glass cut the dough into about 3.5 inch in diameter circles.
- Heat the oil in a nonstick pan over medium heat. Crumble in the chorizo while breaking it up into smaller pieces until it is no longer pink; add in the potatoes and saute until everything is mixed together, season with salt and black pepper to taste. Remove the pan from the heat and set aside.
- Spoon the filling in the center of each dough circle (about 1 tablespoon, be careful not to overfill). Brush water around the outer edge of each dough circle with your finger. Gently crimp the edges over the filling and pinch the edges to seal. Use a fork to gently crimp the edges if needed. Transfer the empanadas to a parchment paper lined baking sheet, spacing them 1 inch apart. Lightly brush the tops with oil.
- Bake the empanadas, turning them over halfway through, until golden brown, about 15 to 20 minutes.
Nutrition
Calories: 659kcal | Carbohydrates: 44g | Protein: 21g | Fat: 44g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 427mg | Potassium: 413mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1044IU | Vitamin C: 8mg | Calcium: 53mg | Iron: 5mg
Home Made Empanadas (optional)
Ingredients
Dough
- 1/4 cup All-purpose flour
- 1 Egg yolk
- 1/4 tsp Salt
- 3 tbsp Water
Filling
- 1/2 cup Potatoes diced small
- 2 tsp Extra-virgin olive oil
- 6 oz Chicken chorizo sausage substitute your desired protein
Instructions
- Preheat the oven to 375 degrees.
- Bring a pot of salted water to a boil. Cook the potatoes until tender, then drain well.
- In a bowl mix the flour, egg yolk, salt, and water until an elastic dough forms. Knead until fully combined. (Add a 1/2 teaspoon of water at a time as needed if the dough looks too dry to incorporate all the flour).
- Lightly flour a work surface and roll out the dough until about 1/8 inch thick. Using a food ring or wide mouth drinking glass cut the dough into about 3.5 inch in diameter circles.
- Heat the oil in a nonstick pan over medium heat. Crumble in the chorizo while breaking it up into smaller pieces until it is no longer pink; add in the potatoes and saute until everything is mixed together, season with salt and black pepper to taste. Remove the pan from the heat and set aside.
- Spoon the filling in the center of each dough circle (about 1 tablespoon, be careful not to overfill). Brush water around the outer edge of each dough circle with your finger. Gently crimp the edges over the filling and pinch the edges to seal. Use a fork to gently crimp the edges if needed. Transfer the empanadas to a parchment paper lined baking sheet, spacing them 1 inch apart. Lightly brush the tops with oil.
- Bake the empanadas, turning them over halfway through, until golden brown, about 15 to 20 minutes.
Nutrition
Calories: 659kcalCarbohydrates: 44gProtein: 21gFat: 44gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gTrans Fat: 1gCholesterol: 62mgSodium: 427mgPotassium: 413mgFiber: 3gSugar: 1gVitamin A: 1044IUVitamin C: 8mgCalcium: 53mgIron: 5mg
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