Empanadas Con Chorizo Y Papas

INGREDIENTS

INSTRUCTIONS

THE PASTRY
CHORIZO Y PAPAS
With all the discussion of Cornish Pasties (pastry folded over a somewhat
bland filling of meat, potatoes, turnip and onion, then baked) and all the
various Northeastern U.S. versions thereof, I was kinda surprised there was
no mention of empanadas, the Hispanic version of the pasty. Unlike the
traditional Cornish pasty, the range of size and fillings used for
empanadas allows for a lot of experimentation. Size can range from small
dessert turnovers (empanaditas) filled with fruit, sweet potato, or pumpkin
spiced with cinnamon, cloves, nutmeg, allspice, etc.) to large meat pies
(empanada gallega) big enough to feed a family. Seafood, poultry, beef,
pork, rice, beans, potatoes, vegetables, and even leftovers from previous
meals are all acceptable fillings for empanadas.
Picadillo is another traditional filling for empanadas. The ingredients
generally include ground beef or pork, onions, tomatoes, apples, raisins,
cinnamon, cloves, cumin, salt and pepper. My version of picadillo usually
goes easy on the apples, raisins, cloves and cinnamon...and, I add roasted
pine nuts, chopped fresh chiles, Mexican oregano, chile powder and crushed
dried red chile.
"Authentic Mexican" by Rick Bayless with Deann Groen Bayless includes a
recipe for a Mexican empanada using flour tortilla dough formed into flat
circles, filled with picadillo, folded over and sealed, then deep fried.
Empanada Gallega (of Spanish origin, I think) is made with a bread dough
that's allowed to rise, punched down and allowed to rise again, and then
divided and rolled into two circles about a quarter inch thick -- kinda
like for making pizza. The filling is spread over one circle of dough,
covered with the other circle of dough, sealed around the edge, allowed a
short rest in a warm place to rise a bit, brushed with beaten egg, and then
baked until golden.
The empanadas I make are generally a little smaller than a Cornish pasty
with spicier fillings including (not all at the same time of course) beef,
pork, poultry, sausage, crab, shrimp, scallops, beans, potatoes, onions,
tomatoes, garlic, fresh chiles, whatever...and the appropriate spices to
compliment my choice of ingredients. One of my favorites is empanadas made
with a filling of Mexican-style chorizo and potatoes...
Pastry: Sift the dry ingredients into a bowl. Cut in the shortening. Add
enough ice water to hold the dough together. Roll out the dough on a
lightly floured board to about one eighth inch thickness. Cut the dough
into 6 inch circles (3 inch for dessert empanadas).
Chorizo y Papas: Peel the chorizo and crumble it into a skillet. Saute for
10 to 15 minutes. Don't burn it, add a little vegetable oil if the chorizo
is on the lean side (not usually a problem with store bought chorizo). Add
the onion and chiles and saute for another 5 to 10 minutes. Add chopped
tomato and saute about 5 minutes more, stirring as needed to keep from
burning. Add potatoes and heat through. Cool and use to fill the previously
prepared pastry.
Making the Empanadas: Spoon filling on one half of each circle of pastry,
leaving the edge of the pastry without filling. Moisten the edge with
water, fold the unfilled half of the circle over the filled half, press the
edges together and flute with the tines of a dinner fork to seal. Brush
with melted butter or beaten egg. Bake on a lightly greased cookie sheet at
400 degrees fahrenheit until golden (usually 15 to 20 minutes, depending on
the size). Sprinkle with chile powder or crushed dried red chile as they
come out of the oven.
Posted to CHILE-HEADS DIGEST V3 #210, by Rich McCormack <macknet@cts.com>
on Mon, 13 Jan 1997.

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