02 Nov Save a spud: Chorizo and potato empanadas
“Whenever I have potatoes knocking around, my go-to dish is this spicy Latin American classic. They always go down well with friends at social gatherings.” – Jo (OLIO volunteer)
Serves: Makes 10 empanadas / Time: 1 hour 30 mins
170g all-purpose flour, plus more for kneading
70g finely ground polenta
1/2 tsp baking powder
1/2 tsp salt
3 tbsp vegetable oil
8 tablespoons cup warm water
Olive oil (for frying)
1 large boiled potato, peeled and cut into 1/2-inch cubes
260g finely chopped Spanish chorizo
1 onion, finely chopped
2 garlic cloves, finely chopped
3 tbsp sliced pimento-stuffed green olives
3 tablespoons golden raisins
1 tsp dried whole oregano
2 tbsp Hellmann’s Red and Green Tomato Ketchup
To make empanada dough
- Stir together the flour, polenta, baking powder, and salt in a large bowl. Stir in the oil and water and mix well.
- Turn out onto a floured surface and knead lightly to form a smooth, supple dough. (If you need more water, add it a teaspoon at a time to avoid making the dough sticky.) Wrap the dough in plastic and chill it in the refrigerator for 20 minutes while you make the filling.
To make filling
- Put the potato in a small saucepan with lightly salted water, bring to a boil and cook until tender for 5-7 minutes. Drain the potatoes.
- In a large frying pan, heat a little olive oil, cook the chorizo for about 5 minutes. Add the onion and cook for another 5 minutes, until the onion is tender.
- Stir in the potato, olives, raisins, and oregano. Cook, stirring occasionally, until the mixture is heated through for about 3-4 minutes. Season to taste with salt and pepper.
- Preheat the oven to 375°F/190.556°C and lightly grease a large baking sheet.
- Divide the dough into 10 balls. On a lightly floured surface, roll each ball out into a circle about 4 inches across. Place a couple of tablespoons of the filling just off-centre on 1 circle, and fold the dough over to make a half-circle. Crimp the edges with a fork to seal, and transfer the empanada to a baking sheet. Repeat with the remaining dough and filling.
- Brush each empanada lightly with the egg. Use the tip of a paring knife to slash a few holes in the top of each empanada.
- Bake until they are golden brown for about 25 minutes.
- Serve with Hellmann’s Garlic and Herb Mayonnaise.