Chorizo & Potato Empanadas with Spicy Aioli

Savory empanadas filled with a flavorful mixture of chorizo, potato, and spices, served with a creamy and spicy aioli for dipping.

Prep Time

25 minutes

Total Time

60 minutes

Calories

550 kcal

Difficulty

Medium

Equipment

4 items

Cost

£1.47/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

British

Mood:

Comfort Food•Spicy

Ingredients

Servings

8ozChorizo (Spanish or Mexican)(Removed from casings)

£3.50

2mediumRusset Potatoes(Peeled and diced)

£0.70

0.5mediumYellow Onion(Diced)

£0.20

2clovesGarlic(Minced)

£0.10

1tspSmoked Paprika

£0.15

0.5tspCumin

£0.05

0.5tspDried Oregano

£0.05

0.5tspSalt(Or to taste)

0.3tspBlack Pepper(Or to taste)

12Empanada Discs(Refrigerated, store-bought)

£3.00

1Egg(Beaten, for egg wash)

£0.25

0.5cupMayonnaise(For aioli)

£0.30

1cloveGarlic(Minced, for aioli)

£0.10

1tbspLime Juice(Freshly squeezed, for aioli)

£0.10

1tspSriracha(Or to taste, for aioli)

£0.15

2tbspOlive Oil(For cooking)

£0.20

Total Cost

£8.85

£1.47 per serving

Instructions

1.
**Prepare the Filling:** Heat olive oil in a large skillet over medium heat. Add the chorizo (removed from its casing) and cook, breaking it up with a spoon, until browned. Remove from the skillet and set aside.
2.
Add the diced onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3.
Add the diced potatoes to the skillet and cook, stirring occasionally, until they are tender and slightly browned, about 10-15 minutes. If the potatoes start to stick, add a tablespoon of water.
4.
Stir in the smoked paprika, cumin, dried oregano, salt, and pepper. Return the cooked chorizo to the skillet and mix everything together. Cook for another 2-3 minutes to allow the flavors to meld. Remove from heat and let cool slightly.
5.
**Assemble the Empanadas:** Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
6.
On a lightly floured surface, gently stretch each empanada disc if needed. Place a spoonful (about 2-3 tablespoons) of the chorizo and potato filling in the center of each disc.
7.
Fold the empanada disc in half over the filling to form a semi-circle. Crimp the edges with a fork to seal them tightly.
8.
Place the empanadas on the prepared baking sheet. Brush the tops of the empanadas with the beaten egg wash to give them a golden-brown color.
9.
**Bake the Empanadas:** Bake in the preheated oven for 25-30 minutes, or until the empanadas are golden brown and the filling is heated through.
10.
**Prepare the Spicy Aioli:** While the empanadas are baking, prepare the aioli. In a small bowl, whisk together the mayonnaise, minced garlic, lime juice, and sriracha. Adjust the amount of sriracha to your desired level of spiciness. Refrigerate until ready to serve.
11.
**Serve:** Serve the baked empanadas warm with the spicy aioli for dipping.

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My Notes

Nutrition Information

Nutrition per serving (185g)

550 kcal / 2301 kJ

Carbs

30g

12% of RDA

Fat

40g

57% of RDA

Protein

20g

40% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

4 g

4% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

For a smoother filling, you can mash some of the potatoes lightly before assembling the empanadas.

If you don't have empanada discs, you can use pie crust or puff pastry, cut into circles.

You can prepare the filling ahead of time and store it in the refrigerator for up to 2 days.

For a less spicy aioli, reduce or omit the sriracha.

Empanadas can be frozen before baking. Freeze them on a baking sheet and then transfer them to a freezer bag. Bake from frozen, adding 5-10 minutes to the baking time.

Cooking Equipment

Oven

Stovetop

Large Skillet

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a smoother filling, you can mash some of the potatoes lightly before assembling the empanadas.

If you don't have empanada discs, you can use pie crust or puff pastry, cut into circles.

You can prepare the filling ahead of time and store it in the refrigerator for up to 2 days.

For a less spicy aioli, reduce or omit the sriracha.

Empanadas can be frozen before baking. Freeze them on a baking sheet and then transfer them to a freezer bag. Bake from frozen, adding 5-10 minutes to the baking time.

Chorizo & Potato Empanadas with Spicy Aioli

Ingredients

Instructions