Chorizo & Potato Empanadas


1 tbsp olive oil

1 pkg (4 oz) Campofrio Diced Chorizo

1 small onion, finely chopped

1/4 tsp smoked paprika

1/2 cup mashed potatoes

2 tbsp finely chopped fresh parsley

1/3 cup frozen peas, thawed

1/4 cup grated Parmesan cheese

1 egg

1 pkg (14 oz) refrigerated pie crusts


Made with prepared pie pastry, these empanadas are a snap to make.


Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Makes: 10


Heat oil in skillet set over medium heat; cook chorizo, onion and smoked paprika for about 5 minutes or until chorizo is golden and onion is tender. Let cool completely.


Stir together mashed potatoes, chorizo mixture, parsley, peas and cheese. Beat egg with 1 tbsp water. Set aside.


Preheat oven to 400°F. Lay pastry crusts on clean work surface; cut out eight 4-inch rounds, rerolling scraps to make 10 rounds total.


Divide chorizo filling evenly among pastry rounds, leaving border all around. Brush outer edges of pastry with egg wash; bring edges of pastry together to create half-moon shape to enclose filling. Crimp edges with fork to seal pastry.


Brush tops with egg wash. Cut two small vents in top of each empanada. Bake for 18 to 20 minutes or until golden brown. Let cool slightly before serving.


Tip: Substitute cilantro for parsley if desired.