Chorizo & Potato Empanadas

Empanadas are the Mexican version of a savory hand pie. Little pie pockets filled with flavorful, savory fillings. These are filled with Mexican chorizo, potatoes and leftover pork – and they went pretty fast at our house! And they are so easy to make!

chorizo

Here’s How to Do it:

In a heavy skillet, brown the chorizo on low heat.

Add the potatoes and 1/2 cup of water.

Bring to a boil and cover, simmering for about 15 minutes – until the potatoes are soft, about 30 minutes.

Remove the lid. Stir in the pork and simmer until all the liquid has evaporated.

Preheat the oven to 350° –

Open up each of the pie dough rounds and cut them in half. I used the generic brand. And if you are more motivated than me, you can make your own dough.

Scoop 1/4 of the chorizo mixture to the side of the dough,

then top with 1/4 of the cheese.

Fold over and seal with a dot of cold water and a fork.

Lay on parchment paper.

Using a knife, cut slits in the top to vent the steam. Brush with melted butter.

Bake for about 30 to 35 minutes. The pies will be golden brown.

Allow to cool about 15 minutes. They will be HOT inside. The longer you let them cool, the easier they are to eat with your hands. They will crumble when they are really hot.

chorizo

These will freeze and can be used one at a time. They reheat easily and are great for lunches as well as dinner!

chorizo

© Copyright 2022 The Lazy Gastronome

chorizo

Chorizo & Potato Empanadas

An easy version of a savory Mexican hand pie.

Course: dinner, lunch, Main Course, main dish
Cuisine: American, Mexican
Keyword: chorizo, hand pie, pie, potato
Servings: 4 Empanadas
Author: HelenFern
Ingredients
  • 1 package two layer refrigerator pie dough
  • 9 oz package Mexican chorizo
  • 1 large thin skinned potato cut into small cubes
  • 1/2 cup water
  • 1 cup cooked meat, cubed (I used leftover pork loin roast)
  • 1 cup extra sharp cheddar cheese, shredded
  • 3 tablespoons melted butter
Instructions
  1. In a heavy skillet, brown the chorizo on low heat.

  2. Add the potatoes and 1/2 cup of water.

  3. Bring to a boil and cover, simmering for about 15 minutes - until the potatoes are soft, about 30 minutes.

  4. Remove the lid. Stir in the pork and simmer until all the liquid has evaporated. 

  5. Preheat the oven to 350° -

  6. Open up each of the pie dough rounds and cut them in half.

  7. Scoop 1/4 of the chorizo mixture to the side of the dough, then top with 1/4 of the cheese.

  8. Fold over and seal with a dot of cold water and a fork.

  9. Lay on parchment paper. Using a knife, cut slits in the top to vent the steam. Brush with melted butter.

  10. Bake for about 30 to 35 minutes. The pies will be golden brown.

  11. Allow to cool about 15 minutes. They will be HOT inside.

Recipe Notes

These will freeze and can be used one at a time. They reheat easily and are great for lunches as well as dinner!

© Copyright 2022 The Lazy Gastronome

chorizo

Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!


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4 Responses to Chorizo & Potato Empanadas

  1. Hubby would enjoy this. Thanks so much for linking up at the Unlimited Link Party 69. Pinned.

  2. Jenna says:

    I haven’t had an empanada in ages, these look sooo good!!

    • HelenFern says:

      They came out really good and went fast!! I’ll be making some more soon. Thanks for stopping by and have a great week.

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