Prep Time 20 minutes Cook Time 35 minutes
Potato, chorizo and cheese filled empanadas are always a welcomed after-school meal for children of all ages. They are tasty and simple to eat because no utensils are needed! To save time, make-ahead and freeze for a weeknight meal. No need to thaw, they cook perfectly from the freezer to the oven in just a few minutes.
by Ericka Sanchez
What you'll need
- 1 large Yukon potato, finely chopped
- 4 ounces soy, pork or beef chorizo
- 2 ready-made pie crusts, room temperature
- flour for dusting
- 1 egg, beaten
- 1 cup cheddar cheese, shredded
- non-stick cooking spray
How to make it
- In a large skillet, over low to medium heat cook chorizo, breaking it apart with spoon. Add potatoes and cook for 12 minutes until potatoes are tender. Remove from heat.
- On a floured surface, extend pie crust and divide in quarters. Roll each quarter into a ball and extend with rolling pin. Repeat with each quarter.
- Place 2 tablespoons of the filling in the middle of a crust circle and a sprinkle of shredded cheese. Then brush beaten egg on the edge of the crust. Bring one side of the crust up and over the filling until it reaches the other edge of the crust, making a half-moon shape with the filling inside.
- Repeat until all circles are filled. Place them in a lightly greased baking sheet and brush with egg wash.
- Bake for 15-20 minutes at 350°, until golden brown, and let them cool completely.
