Flaky empanada dough filled with crumbled chorizo, sautéed onions, cheese and crispy potatoes. Baked until golden brown and served with a lime crema.
Prep Time: 30 minutes
Cook Time: 20-25 minutes
- 1 tbsp. Vegetable Oil
- 1 cup Yellow Onion, peeled and medium diced
- ½ lb. Chorizo, casing removed
- 1 ¼ cups Frozen diced potatoes, cooked
- 2 each Eggs, beaten
- 16 each Empanada disks, purchased
- 1 ½ cups Chihuahua Cheese
- 1 cup LALA® Crema Mexicana (Mexican Style Sour Cream)
- 2 tsp. Lime zest
- ½ tsp. Kosher salt
- 1 tbsp. Lime juice
- 1 tsp. Garlic
Preheat oven to 350ºF.
In a medium sized skillet, heat vegetable oil over medium high heat.
Once oil is shimmering, sauté onions for 3 minutes or until onions are soft.
Add chorizo to the pan with the onions and using the back of a wooden spoon, break into pieces. Continue to sauté for an additional 3-4 minutes.
Add prepared fried potatoes to the chorizo mixture and sprinkle in a pinch of salt. Sauté for 30 seconds and transfer to a bowl and allow to cool.
To make the empanadas, take beaten egg mixture and lightly brush one side of the empanada dough with egg and fill one half of the dough with 2 tablespoons of chorizo mixture and 1 ½ tablespoons of the chihuahua cheese.
Carefully fold in half and using a fork, press tines into the edge of dough to seal. Repeat steps until 16 empanadas are made.
Brush the other side of the empanada with remaining egg wash and bake for 20-25 minutes or until golden brown. Empanadas can also be fried, just omit the egg wash. If frying, fry at 350ºF for 4 minutes or until an even golden brown is achieved.
While the empanadas are baking, make the lime crema. Place the LALA® Crema Mexicana, lime zest, Kosher salt, lime juice and garlic in a stainless steel bowl and whisk until well combined. Reserve.
Once baked, place empanadas on a serving tray with lime crema in a bowl with a spoon for serving.