by Dabblings
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Dabblings's Notes:
Expand1 recipe of empanada dough from foodformyfamily.com's recipe for chicken empanadas (I added in 2 teaspoons of dried oregano when I was mixing the dough together) Ask a question about this ingredient
2 tablespoons of olive oil Ask a question about this ingredient
1 small yellow onion; diced Ask a question about this ingredient
2 chilies in adobo; diced Ask a question about this ingredient
1/2 tablespoon of smoked Spanish paprika Ask a question about this ingredient
1/2 teaspoon of cumin Ask a question about this ingredient
2 tablespoons of honey Ask a question about this ingredient
1/3 cup of tequila Ask a question about this ingredient
1 cup of chorizo sausage; diced Ask a question about this ingredient
1 medium sweet potato; peeled & diced Ask a question about this ingredient
Water as needed Ask a question about this ingredient
Salt and pepper to taste Ask a question about this ingredient
Prepare the empanada dough. Wrap it in plastic wrap and set aside for 30 minutes to rest.
Ask a question about this stepHeat the olive oil in a large saute pan over medium heat. Add in the onions, chilies in adobo, paprika, cumin, and honey. Saute until the onions are soft and translucent.
Ask a question about this stepDeglaze with the tequila scraping up any bits from the bottom of the pan.
Ask a question about this stepOnce the tequila is mostly evaporated add in the chorizo and the sweet potato. Turn the heat down to low and saute the mixture, stirring occasionally, until the sweet potato is soft, about 15 minutes. Add in water 1 tablespoon at a time if the sweet potato begins to stick to the bottom. Season with salt and pepper to taste.
Ask a question about this stepAllow chorizo mixture to cool for 30 minutes before assembling the empanadas.
Ask a question about this stepPreheat the oven to 400°. Roll out the dough and cut out circles for empanadas to desired size. Fill with 2-3 tablespoons of chorizo filling for a small empanada or 1/4 cup for a larger empanada. Fold the dough in half over the filling and pinch or crimp the seams (I find that moistening one edge of the dough with a little water on my finger helps to hold the empanadas together when I go to seal the seams). Roll the seams over a little and press them with a fork to seal. Poke small holes in the top with a fork to allow steam to escape.
Ask a question about this stepPlace the empanadas on a parchment lined baking sheet spacing them apart so that they are not touching. Brush the tops of the empanadas with the beaten egg yolk. Bake at 400° for 20-25 minutes until they are golden brown.
Ask a question about this stepServe with some good salsa on the side.
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Rick Field is the founder of the pickle company Rick's Picks.
