Go Back
Print
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