Save a spud: Chorizo and potato empanadas

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


Empanada dough

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

  1. Stir together the flour, polenta, baking powder, and salt in a large bowl. Stir in the oil and water and mix well.
  2. 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

  1. 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.
  2. 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.
  3. 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.
  4. Preheat the oven to 375°F/190.556°C and lightly grease a large baking sheet.
  5. 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.
  6. 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.
  7. Bake until they are golden brown for about 25 minutes.
  8. Serve with Hellmann’s Garlic and Herb Mayonnaise.

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