Chorizo Empanadas

In honor of National Pie Day this year, I thought I’d share one of my favorite savory pie recipes.

Red-tailed farm recipe for:

Chorizo empanadas

I first learned about Empanadas on a trip to Argentina. They seemed to be available everywhere we went, and in seemingly limitless varieties. I was immediately hooked and I knew I had to learn to make them for myself.

The dough can be a little bit tricky, but I enjoy making my own. It’s typically made with lard, and this pig farmer is always looking for new ways to incorporate lard into my recipes. There are pre-made versions available at most grocery stores if you don’t want the hassle.

As far as the filling, you can let your imagination run wild. I find chorizo works especially well for a couple of reasons.

1. Chorizo already has such great flavor, no other seasoning is really required. Now if you like to kick it up a notch, by all means season away. But if you like to keep it simple, chorizo is a perfect choice.

2. Any veggies or starch cooked with the chorizo will take on its signature flavor, so you don’t need to worry about seasoning those either. I like to add onions and potatoes because they soak up any extra grease nicely.

3. It has just the right amount of greasiness that you don’t need to add any oil or butter to your pan to cook your filling. Plus that grease will imbibe your dough a bit of a red hue and a hint of spiciness.

What’s your favorite empanada filling? I’d love to hear your ideas!

Ingredients

For the Dough:

• 3 cups all-purpose flour

• 1 tablespoon baking powder

• Pinch of salt

• 1/2 cup lard

• 2 eggs

• 3/4 cup water or stock

For the Filling:

• 1 lb chorizo ground sausage

• 1/2 onion, diced

• 1/2 red bell pepper, diced

• 1 tablespoon minced garlic

• 3 potatoes, peeled and diced

Directions

Make the Dough

1. Combine the flour, baking powder and salt together in a large mixing bowl.

2. Add in the lard. Blend with a mixer or use 2 knives to cut it in until small beads form.

3. In another bowl, beat 1 whole egg and then whisk in the water or stock.

4. Add the wet ingredients to your mixing bowl and knead until a dough forms.

5. Form the dough into a ball, cover in plastic wrap and refrigerate for at least 30 minutes.

Make the Filling

1. Place potatoes in a wide saucepan and add enough water to cover them by 1 inch. Bring the water just to a boil and simmer for about 10 minutes, or until the potatoes can easily be poked with a fork. Drain and set aside.

2. Cook the chorizo on medium high heat until browned.

3. Stir in the diced onions, peppers and garlic with the chorizo and let cook for a few minutes.

4. Turn off the heat and fold in the potatoes to your meat and veggie mixture. Season to taste and set aside to cool.

Assemble the Empanadas

1. Lightly flour your work surface and roll out the dough to about 1/4 inch thick. Cut out 4-6 inch rounds, using a bowl or lid as a stencil to cut around.

2. Make an egg wash by beating 1 whole egg with a few tablespoons of water.

3. Spoon some filling into the center of each dough round. Lightly brush the edge of the dough with the egg wash all the way around.

4. Fold the dough in half over the filling and pinch the edges together with a fork.

5. Place empanadas on a baking sheet lined with parchment paper. Brush all the tops with egg wash.

6. Bake at 400 F for 15-20 minutes, or until they are golden brown.

Enjoy!