Empanadas with Chorizo con Papas & Coriander Crema

Recipe by Derick Kuntz
5.0 from 1 vote
Course: Dinner, Lunch, Sides
Servings

9

servings
Prep time

1

hour 
Cooking time

13

minutes

Chef Derick suggests serving these chorizo con papas empanadas with any B Cellars Pinot Noir. The raisins in the filling enhance the fruit notes and accentuate the bright acidity of the Pinot Noir. Additionally, the coriander, chorizo, and smoked paprika bring out the earthy notes of the wine.

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Ingredients

  • EMPANADA DOUGH
  • 2 1/4 cup flour

  • 1 1/2 tsp salt

  • 1/3 cup ice water

  • 1 egg

  • 1 tsp white vinegar

  • 1/2 cup cold butter, cubed

  • FILLING
  • 1 lb of chorizo

  • 4 cups russet potatoes, small dice

  • 1 cup carrots, small dice

  • 1 cup onions, small dice

  • 2 Tbsp garlic, minced

  • 1 cup raisins, chopped

  • 1/4 cup oregano

  • 1 Tbsp brown sugar

  • 2 Tbsp salt

  • 1 Tbsp smoked paprika

  • 2 cups of chicken stock

  • CORIANDER CREMA
  • 1 cup crema

  • 1 Tbsp toasted coriander

  • 1 tsp salt

  • 1 Tbsp lime juice

Directions

  • FILLING
  • Heat a small amount of oil in a large frying pan.
  • Add chorizo to the heated pan and cook until browned.
  • Add onions, carrots, potatoes, and garlic and cook until fragrant.
  • Add raisins and spices.
  • De-glaze with chicken stock and simmer.
  • Reduce until liquid is mostly evaporated.
  • Cool before filling.
  • EMPANADA DOUGH
  • Mix the flour and salt in a food processor.
  • Add butter and pulse.
  • Add egg and white vinegar, continuing to pulse until incorporated.
  • Add water in small increments and continue pulsing until a clumpy dough forms.
  • Let sit for 10 - 15 minutes.
  • Roll the dough until aproximately 1/8in thick and cut into round disc shapes (8-10in rounds).
  • EMPANADA ASSEMBLY
  • Place approximately 1/2 cup of filling onto the middle of the disc.
  • To seal the empanadas, fold the disc and seal the edges by pressing the dough with your fingers and twist to curl the edges.
  • Bake at 350° for 10-15 minutes or until golden brown.
  • CORIANDER CREMA
  • Combine ingredients in a food processor and blend until smooth.
  • ASSEMBLY
  • Top the empanada with a healthy amount of coriander crema.
  • Finish with fresh cilantro for garnish.

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Pairing Suggestions

Chef Derick suggests serving these chorizo con papas empanadas with any B Cellars Pinot Noir. The raisins in the filling enhance the fruit notes and accentuate the bright acidity of the Pinot Noir. Additionally, the coriander, chorizo, and smoked paprika bring out the wine’s earthy notes.

Pinot Noir Wines
2024-05-21T10:49:10-07:00April 9th, 2024|Categories: Dinner, Entrée, Lunch, Pinot Noir, Recipe|0 Comments

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