Empanadas de Chorizo y Papa:
The word empanada literally translates to stuffed bread. This pastry pockets are made all through Latin America and are stuffed with all different fillings. You can get creative with different meats or vegetables. As entrees, mains or dessert. From savory to sweet Empandas are best when baked fresh and consumed hot straight from the oven.
This recipe shows you how to create the perfect dough and our signature filling at Popol Nah.
For the Masa
Ingredients:
100g butter
400ml water
1/2 teaspoon salt
2 whole egss
5 cups of flour
How to:
Start with bringing the eggs and butter to room temperature for optimal mixing of ingredients.
Melt room temperature butter in hot, but not boiling water. In a separate large bowl mix salt and flour and create a well in the middle. Place whole eggs in this well and start mixing with a fork like you would do for fresh pasta. Slowly add wet mixture and mix gradually until uniform and no dry ingredients are visible.
At this point, turn the dough out onto a lightly floured surface and knead for aproximately 5 minutes, or until dough is soft elastic and no longer sticks to your hands or the surface.
Cut dough into two equal parts and refrigerate for at least one hour.
Once cooled, roll the dough out to a 2mm thickness, an freeze on the back of a flat baking tray for aprox 30 min. This allows you to cut perfect rounds and the dough not to pull back after you cut them.
With large cookie cutters, about 15cm in diameter, cut dough making sure to layer baking paper between to prevent sticking.
Once cut in assembly line style put a heaped tablespoon of your choice of filling in the middle of each round. Dot one edge of the round with water to help the pastry stick together when baking.
Fold the two sides together and press the edges with a fork . The less air inside the folded empanada, the better. Air makes the pastry puff up when baking and might open. Brush the top of the empanadas with egg wash ( whisked egg)
Bake for approximately 15 minutes at 180 degrees C, or until golden.
4 large peeled white potatoes
500 gr of crumbled chorizo sausage
1 cup tomato sauce
1 teaspoon of crushed fresh garlic
I teaspoon of dried oregano
Salt and pepper to taste
How to:
Cut potatoes to a small dice and cook in plenty of water slighty salted, until tender and fully cooked. In a large pan gently cook the garlic and the crumble chorizo using the rendered fat from the sausage as your cooking oil.
Cook until crispy and brown, approximately 3-5 minutes on medium heat. Add the diced potatoes and mash together until achieving a uniform consistency.
Add the tomato sauce and season cook until all ingredients have melded together. Cool before filling the empanadas.
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