Empandas Chorizo and Potato(1)

By Genebean

From Gourmet and Cacique combination

Ingredients

• For Filling:
• 1 large boiling potato ( about 1/2 pound)
• 1/2 pound fresh Mexican chorizo
• 1 teaspoon dried oregano
• Optional filling:
• 1/2 cup white onion small dice
• 2 teaspoons oil
• 1 bunch spinach roughly chopped
• 1 package queso fresco crumbled
• 1 package queso cortila crumbled
• 1/2 cup chopped toasted almonds
• 1/2 cup golden raisins
• Optional filling:
• 1 large potato
• 1/2 pound ground beef
• 1/4 teaspoon cumin
• 1 teaspoon oregano
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon hot peppers, Tabasco, hot sauce
• For the dough
• 1 cup masa flour
• 1 cup flour
• 1/2 teaspoon salt
• 1 egg
• 1 cup ice water
• 1/2 cub butter, cold and diced.

Preparation

Step 1

For dough:
In a large mixing bowl, combine masa, salt and flour. Cut in butter until resembles course crumbs. Add egg and slowly add water. Until well blended. Turn the dough out onto a sheet of plastic wrap and knead gently until the dough becomes smooth, only a few seconds. Wrap the dough in plastic wrap and chill for 30 minutes.

For filling:
Peel potato and cut into 1/4 inch dice. In a saucepan of boiling salted water cook potato 3 minutes or until just cooked through, and drain in a colander.

For meat(Chorizo: remove casings and crumble or finely chop meat). For either chorizo or ground beef. Put in heavy fry pan. For ground beef, add salt, pepper, cumin, oregano. Cook through and drain. Add to potato to meat and any additional spices. Cool completely. ( Can be made 2 days ahead)

For Spinach filling:

Over medium heat, saute onion in t tablespoons of butter for 5 minutes, then add spinach and continue to cook for 5 more minutes. Drain any liquid there may be3 in the pan. Cool and the combine with cheeses, almonds and raisins.

For assembly:

On lightly floured surface, roll half of the chilled dough to 1/8 inch thick( keep the other half refrigerate until ready to use). Cut out 3-inch circles, spoon about 1 heaping spoonful of the filling into the center of each circle. Brush egg wash around the edges of the dough. Fold the edges up from the pouch and seal. Refrigerate the empanadas on greased or parchment-;lined sheets for at least 30 minutes.

Preheat oven to 375 degrees. Brush the empanadas with egg wash and back until golden brown for about 25 minutes.