Beef, Potato and Chorizo Empanadas

Sarah W. Caron from Sarah's Cucina Bella shares a recipe.

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Servings 24

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( 3 ) Ratings

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baaf0733-82e4-4b06-ba8c-045a534136f0

ingredients 8
Prep Time 20 min
Total Time 35 min

Ingredients

1/2: lb lean (at least 80%) ground beef

1: small Yukon gold potato, finely diced, cooked

2: oz chorizo sausage, finely diced

1 1/2: teaspoons sweet Hungarian paprika

1/2: teaspoon cumin

: Salt to taste

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

1: egg, beaten

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Directions

1 Heat oven to 400°F. Line cookie sheet with parchment paper. In 10-inch skillet, cook beef over medium-high heat, stirring occasionally, until thoroughly cooked; drain.
2 In medium bowl, stir together cooked beef, cooked potato, chorizo, paprika, cumin and salt until well combined.
3 Remove 1 pie crust from pouch; unroll on cutting board. With rolling pin, roll out crust until 18 inches in diameter. With 2 1/2- to 3-inch round cookie cutter, cut 12 rounds from pie crust.
4 Working with 1 dough round at a time, top each with about 1 teaspoon beef mixture. Moisten edges of dough with water; fold dough over and press with fingers to seal. Use fork to create design around edge. Place on cookie sheet, close together but not touching. Repeat with remaining pie crust and filling. Brush tops lightly with egg.
5 Bake about 15 minutes or until golden brown and thoroughly heated in center.

EXPERT TIPS

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Expert Tips

These can be fried instead of baked. To fry, skip the egg wash. Cook in a deep-fat fryer heated to 350°F for about 5 minutes or until puffed and golden. Drain on a paper towel before serving.

Ground turkey can be substituted for the ground beef.

Nutrition Information

Review & Comments

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sugarbrat92274

report Posted Mar. 30, 2012 6:32 PM

We substitued ground turkey for the beef and added more chorizo than the recipe calls for. We also sprinkled with shredded cheese before closing them. It was really delicious. We will be making again.

irishjo

report Posted Dec. 14, 2011 11:11 PM

They turned out looking just like the photo. They went so fast that not everyone got to try them...So Good!! When cooking the potatoes, I included diced jicama, onions, green chiles & tomatoes. Also included corn niblets when mixing the veggies with the cooked meat. I made 3-1/2" rounds, however, unless you're making them as appetizers, might want to go with 5" rounds.