Empanadas with Chorizo & Potato
A staple in South American cuisine, homemade empanadas can be served as a main dish or a side. We keep this simple by focusing on the empanada filling and instead of making the dough from scratch, we achieve flaky empanadas with the help of refrigerated pie crust.
Source: EatingWell Magazine, October 2020
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Recipe Summary
Ingredients
Directions
Tips
To make ahead: Refrigerate filling (Steps 2-3) for up to 2 days.
Tip: Chorizo is a spicy pork sausage that you can find two ways: cured and smoked (perfect for slicing and eating as is) or raw. Use raw or "fresh" (aka Mexican-style) in this recipe. It's available in links or bulk in well-stocked grocery stores and Latin markets.
Nutrition Facts
Serving Size: 1 empanada
Per Serving:
380 calories; protein 8.7g; carbohydrates 23.8g; dietary fiber 5g; sugars 3.6g; fat 29.4g; saturated fat 11.3g; cholesterol 19.8mg; vitamin a iu 477IU; vitamin c 5.7mg; folate 9.6mcg; calcium 17.7mg; iron 1.6mg; magnesium 6.8mg; potassium 122.1mg; sodium 367.8mg.