CHORIZO EMPANADAS

Chorizo Empanadas image

Provided by Food Network

Time 1h20m

Yield 8 servings (3 empanadas each)

Number Of Ingredients 9

6 cups all-purpose flour, plus more for dusting
12 ounces (3 sticks) butter, melted
2 teaspoons salt
2 eggs
3 cups cooked pork chorizo
1 1/2 cup mashed potatoes (leftovers are great for this)
1 cup shredded melting cheese, such as Oaxaca or mozzarella
1 cup chopped fresh cilantro
Canola oil, for frying

Steps:

For the empanada dough: Add the flour, butter, salt, eggs and 1 cup water to the bowl of a stand mixer fitted with the dough hook. Mix on medium speed until a dough is formed.
Wrap the dough with plastic wrap and hold at room temperature for 30 minutes.
For the chorizo filling: Mix together the chorizo, potatoes, cheese and cilantro in a stand mixer fitted with the paddle attachment. Mix until combined, then set aside.
Lightly flour a work surface and roll the dough out to 1/8-inch thick. Using a 4-inch round cookie cutter, punch out the rounds.
Wet the dough rounds slightly with water. Place 1 to 1 1/2 ounces of filling on a round. Fold over and crimp with a fork. Repeat until all rounds are filled.
Heat the oil in a deep-fryer or Dutch oven fitted with a deep-fry thermometer to 350 degrees F.
Fry the empanadas in batches until golden brown.