Mini Potato-Chorizo Empanadas
By Vianney Rodriguez of Sweet Life Bake
Cook Time: 10 minutes
Bake Time: 10-15 minutes
Tip: These empanadas come together even quicker with the help of pre-made pie crusts or look for pre-made emapanada dough sold in the Latin freezer section of most grocery stores. Prep the day ahead and pop in the oven the day of your party.
2 tablespoons olive oil
½ cup diced onion
1 garlic clove, finely minced
2 medium potatoes, peeled and diced
1 pkg (10 ounces) Mexican Chorizo
1 teaspoon ground cumin
1 (15 ounce) packages refrigerated pie crusts, softened as directed on package instructions
Pre-heat oven to 350 degrees. Lightly grease a baking sheet; set aside. Put the potatoes in a saucepan and cover with cold water; add the 1 teaspoon salt and bring to a boil, uncovered. Simmer until fork tender, about 15 minutes and drain. In a non-stick skillet heat oil over medium high heat add the chorizo and cook for 5 minutes, until the fully cooked. Add the onion and garlic; season with the cumin, salt, and pepper and cook, stirring for 5 minutes. Carefully fold in drained potatoes; set aside and cool completely. On a lightly floured surface unroll pie crusts and roll into a 15 inch circle. Using a 4 inch round cookie cutter cut out rounds, about 10-12. Spoon 1 tablespoon filling into each circle, fold over and crimp edges with fork. Place on baking sheet, spray with cooking spray and bake 10-15 until golden brown.