Chorizo & Potato Empanadas

Roxanne Fincke with Montereau shares a recipe for Chorizo and Potato Empanadas.

INGREDIENTS:

3-4 Sausages (Chorizo)

2-3 Large Potatoes (peeled and diced into ½ inch cubes)

1 large Onion (finely chopped)

1 Bell Pepper (green, finely chopped)

1 teaspoon Cumin

½ - 1 cup Broth (chicken or beef)

1 pinch of Salt (to taste)

1 pinch of Black Pepper (to taste)

1 sheet Puff Pastry Dough

1 Egg Yolk

DIRECTIONS: (makes 9)

1.    Cook sausages in a skillet until sausages are cooked though, breaking sausages up as needed. Remove from skillet to cool.

2.    Add onion, bell pepper, and cumin to skillet, sauteing 3- 5 minutes. Add potato and broth. Add more liquid, as necessary, until potatoes are cooked through. Remove from heat.

3.    Combine chorizo and vegetables, add salt and pepper to taste, and allow to cool completely.

4.     Using round cutter cut circles from puff dough. Fill each circle with 2 teaspoons of mixture. Fold over and seal with egg yolk.

5.    Steam each empanada for 3 minutes.

6.    Bake at 375 degrees for approximately 12 – 15 minutes, until golden brown.