Categories: Mexican
Ingredients
- 1 cup diced yellow potato
- 1/4 cup water
- 1 tbsp canola oil
- 1/2 cup diced white onion
- 1/2 cup diced tomato
- 1/2 cup sliced scallions
- 1/4 cup finely chopped fresh cilantro
- 1 garlic clove, chopped
- 8 oz. Mexican-style chorizo, casings removed
- 1 tbsp red wine vinegar
- 3/4 tsp salt
- 2 7-oz. refrigerated pie crusts
- Cooking spray
- Hot sauce
Directions
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eheat oven to 400.
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Heat a large skillet over medium heat. Add potato and water. Cover and cook until water is evaporated and the potato begins to soften, 3 to 4 minutes. Add oil and onion and cook, stirring occasionally, until soft, about 2 minutes. Add tomato and scallions; cook until soft, about 3 minutes. Add cilantro and garlic; cook, stirring, until fragrant, about 30 seconds.
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Push the vegetables to the sides and add chorizo to the center of the pan. Cook, crumbling with a wooden spoon, until brown, about 3 minutes. Stir the vegetables and chorizo together and add vinegar and salt. Cook, stirring, until the liquid has evaporated, about 1 minute.
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Roll each pie crust into a 12-inch circle on a lightly floured surface. Cut out eight 5-inch circles and roll each one out to a 6-inch circle. Mound about 1/4 cup of the filling onto the center of each circle. Fold in half and crimp or pleat the edges. Place on a large rimmed baking sheet and coat both sides of each empanada with cooking spray.
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Bake the empanadas, flipping once halfway, until golden brown, about 20 minutes. Serve with hot sauce for dipping.