Chorizo and Potato Empanada: The Handheld Snack You’ll Never Put Down

Chorizo and Potato Empanada. Even the name is fun to say. These little pockets of joy are basically the snack equivalent of a hug, and when you stuff them with chorizo and potato? Absolute game changer. They’re crispy, golden, and oozing with a smoky, savoury filling that’ll make you wonder why you don’t eat empanadas for every meal.

Why Chorizo and Potato?

Let’s talk about this dream team for a minute. Chorizo, with its bold, smoky spice and rich, meaty flavour, is undeniably the star of the show. It’s packed with paprika, garlic, and chilli, giving every bite an irresistible depth of flavour that lingers just enough to make you crave more. But even stars need a supporting cast, and that’s where potatoes come into play. These humble spuds bring a creamy, hearty balance to the chorizo’s intensity, soaking up all those spicy oils and turning them into little nuggets of savoury perfection. They’re soft, comforting, and just neutral enough to let the chorizo take the spotlight without being overpowering.

Together, chorizo and potatoes create a filling that’s not just indulgent but versatile, too. Whether you’re snacking on empanadas during a casual lunch, serving them up as a show-stopping party appetiser, or even sneaking one in for breakfast with a fried egg on top, this combination works for every occasion. The chorizo-potato duo is the culinary equivalent of your favourite sweater: reliable, comforting, and always just right.

Chorizo and Potato Empanada: The Perfect Dough

An empanada is only as good as its pastry, and the dough here is absolutely crucial. You’re aiming for that perfect balance of flaky and tender—a crust that can hold up to the rich filling without collapsing, yet is delicate enough to melt in your mouth. The secret? Cold ingredients and a careful touch. Butter straight from the fridge ensures the fat stays in distinct pockets, creating those glorious flaky layers when baked. Similarly, ice-cold water helps bind everything together without encouraging gluten formation, which can make your dough tough.

Technique matters, too. When mixing the dough, rub the butter into the flour using your fingertips until it resembles fine breadcrumbs. This method ensures that the butter is evenly distributed while keeping the mixture cool. Add water gradually, mixing gently until the dough just comes together—overworking at this stage will result in a dense, chewy crust. Once formed, wrap the dough in cling film and chill it in the fridge for at least 30 minutes. This resting period allows the gluten to relax, making it easier to roll out and ensuring the pastry stays light and tender when baked. It’s a little extra effort, but trust me, one bite of a perfectly flaky empanada, and you’ll know it was worth it.

Building the Flavour Bomb Filling

The filling is where the magic truly happens, blending robust spices with hearty textures for an unforgettable bite. Begin by sautéing finely chopped onions and minced garlic in olive oil over medium heat. Let them cook until they become golden and fragrant, releasing that irresistible aroma that lures everyone into the kitchen. This step builds the flavour foundation, setting the stage for the bold ingredients to come.

Next, add diced chorizo to the pan. As it cooks, it will release its beautifully spiced, paprika-rich oils, infusing every ingredient with its smoky depth. Stir frequently to ensure the chorizo browns evenly, developing a slightly crispy edge that adds texture. Once the chorizo has rendered its oils, introduce pre-cooked, diced potatoes to the mix. The key here is to use potatoes that are just tender, so they maintain their shape and absorb the rich, spiced oils without turning to mush.

For seasoning, a generous sprinkle of smoked paprika enhances the dish’s smoky undertone, while a pinch of cumin lends an earthy warmth. Adjust salt and pepper to taste, keeping in mind that the chorizo may already bring a salty kick. If you’re in the mood for fresh brightness, fold in a handful of chopped parsley right before removing the pan from the heat. This not only adds a pop of colour but also balances the richness with a hint of herbal freshness. Allow the filling to cool slightly before assembling your empanadas, ensuring that every bite is packed with bold, well-rounded flavours.

To Seal or Not to Seal

Once you’ve got your dough and filling ready, the assembly becomes an art form—part precision, part creative flair. Start by rolling out the dough to about 3mm thickness. Cut it into circles using a bowl or a large cookie cutter; this ensures uniformity and makes sealing a breeze. Place a generous spoonful of the filling onto one half of each circle, but resist the urge to overstuff—too much filling, and you’ll have trouble sealing the edges.

Gently fold the other half of the dough over the filling to create a neat half-moon shape, making sure the edges align. For that classic empanada look, press the edges together with the tines of a fork, ensuring a tight seal that prevents leakage during cooking. If you’re in the mood to show off, try crimping the edges with your fingers for a decorative braided effect—a technique that’s as satisfying to create as it is to admire.

Don’t forget to poke a small steam vent in the top of each empanada with the tip of a knife. This little step is crucial; it allows steam to escape during baking or frying, preventing the dreaded “exploding empanada” scenario. As you line up your assembled empanadas, you’ll feel a growing anticipation—soon, these golden parcels of goodness will transform into irresistible bites of savoury perfection.

Frying vs. Baking

The age-old empanada debate: to fry or to bake? Frying delivers an undeniably irresistible crispy crust that crackles with every bite. The chorizo’s oils, combined with the frying process, create a flavour-packed outer shell that’s sheer indulgence. There’s also the allure of that golden-brown finish you get almost instantly, making frying the choice for those who love their empanadas with a decadent crunch.

On the other hand, baking is the hands-down winner for ease and a slightly healthier twist. No splattering oil, no need for deep pans—just pop them on a baking tray and let the oven do the work. A crucial tip for bakers: brushing the empanadas with an egg wash is non-negotiable. This simple step ensures that your empanadas come out of the oven gleaming with a golden, bakery-worthy finish that’ll have everyone reaching for seconds.

The beauty of this debate is that there’s no wrong answer. Want the ultimate comfort food experience? Fry them. Craving something delicious without the extra mess? Bake them. And if you’re really undecided, why not try both and let your taste buds make the final call? Either way, these empanadas promise to be a treat.

Chorizo and Potato Empanada: Serving Suggestions

Chorizo and potato empanada is perfect on its own, but why stop there? Pair them with a simple side salad for a full meal, or serve them with a selection of dips—think tangy yoghurt, zesty chimichurri, or spicy tomato salsa. For drinks, a chilled beer or a glass of sangria hits just the right note. If you’re feeling extra indulgent, a dollop of sour cream on the side wouldn’t hurt either.

The Recipe: Chorizo and Potato Empanada

For the dough:

• 250g plain flour
• 125g cold unsalted butter, diced
• ½ tsp salt
• 3-4 tbsp cold water

For the filling:

• 200g chorizo, diced
• 2 medium potatoes, peeled and diced
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp olive oil
• ½ tsp smoked paprika
• Salt and pepper to taste
• A handful of fresh parsley, chopped (optional)

Make the dough first. Rub the butter into the flour and salt until the mixture resembles breadcrumbs. Add the cold water, one tablespoon at a time, mixing gently until the dough comes together. Wrap it in cling film and chill for at least 30 minutes.

For the filling, boil the potatoes in salted water until just tender, then drain and set aside. Heat the olive oil in a pan and sauté the onion and garlic until soft. Add the chorizo and cook until it’s browned and releasing its oil. Stir in the cooked potatoes, smoked paprika, and seasoning, letting everything mix and absorb the flavours. Remove from heat and let the filling cool slightly.

Preheat your oven to 200°C (180°C fan). Roll out the chilled dough and cut it into circles. Place a spoonful of filling onto one half of each circle, fold the dough over, and seal the edges with a fork. Brush with beaten egg for a golden finish.

Bake for 20-25 minutes, or until the empanadas are golden and crisp. Let them cool slightly before serving—if you can wait that long. These empanadas are smoky, savoury, and absolutely irresistible. Go on, have another. You know you want to.