Ditch the standard pizza for these 3-minute empanadas. By kneading chipotle and paprika directly into your pizza dough, you get a bold handheld vessel for a savory chorizo and potato explosion!
Chorizo Empanadas
|Halo Products Group
Chorizo Empanadas
3–6 people
30 minutes
3 minutes
Mexican
Entre
Perfect for lunch, dinner or even a mid-day snack – these delicious empanadas are filled with flavorful, spicy chorizo, seasoned Yukon potatoes and green olives. All perfectly packaged in a golden-brown crust and impossible to resist!
Ingredients
- 12 oz chorizo
- 5Â Petite Yukon Potatoes
- 6 oz. Green Olives
- Pizza dough (preferably homemade)
- Salt
- Pepper
- 1 Tsp Chipotle Chili Powder
- 1 Tbsp Onion Powder
- 1 Tbsp Paprika
- Olive Oil
- Cilantro
Directions
Pre-heat Versa 16 Pizza Oven on Medium
- Use any pizza dough recipe and mix in chili powder, onion powder, and paprika. Separate into 6 equally sized balls and put in sealed/covered containers.
- Let dough rise for 2-4 hours at room temperature until dough is doubled in size.
- Cut the potatoes into small bites, about 1/2″ cubes.
- Slice Olives if not already sliced.
- Add cubed potatoes with a drizzle of olive oil to a bowl and add in salt and pepper to taste. Mix until evenly coated then fry in a non-stick skillet or on a griddle.
- Assemble empanadas by putting chorizo, potatoes, and sliced olives (cilantro is optional here) in dough and sealing the edge with a fork.
- Cook empanadas on medium for about 2- 3 minutes depending on size. They will turn a golden brown when they are ready to be pulled out. Once out lightly brush with olive oil and sprinkle with cilantro.
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