Jersey Royal Potato and Chorizo Empanadas with Smoked Paprika Aioli

Savory empanadas filled with creamy Jersey Royal potatoes, spicy chorizo, and local seasonal vegetables, served with a rich, smoky aioli. A taste of Jersey in every bite!

Prep Time

30 minutes

Total Time

1 hour 5 minutes

Calories

1425 kcal

Difficulty

Medium

Equipment

4 items

Cost

£2.36/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

500gJersey Royal Potatoes(Washed and scrubbed, small to medium size)

£2.75

200gChorizo(Spanish-style, casing removed)

£2.50

1mediumOnion(Finely chopped)

£0.30

2clovesGarlic(Minced)

£0.15

2tablespoonsJersey Butter(Unsalted)

£0.40

1teaspoonSmoked Paprika(Sweet or spicy, depending on preference)

£0.10

0.5teaspoonGround Cumin

£0.05

1tablespoonFresh Rosemary(Finely chopped)

£0.40

100gLocal Seasonal Greens(Spinach or Kale, roughly chopped)

£1.20

300gPlain Flour(For the pastry)

£0.30

150gJersey Butter(Cold, cubed, for the pastry)

£0.40

6tablespoonsCold Water(For the pastry)

1largeEgg(Beaten, for egg wash)

£0.25

100mlMayonnaise(Good quality)

£0.35

1cloveGarlic(Minced, for aioli)

£0.15

0.3teaspoonSmoked Paprika(For aioli)

£0.10

1teaspoonLemon Juice(For aioli)

£0.05

Total Cost

£9.45

£2.36 per serving

Instructions

1.
**Make the Pastry:** In a large bowl, rub the cold, cubed butter into the flour until it resembles breadcrumbs. Gradually add the cold water, mixing until the dough just comes together. Wrap in cling film and chill in the fridge for at least 30 minutes.
2.
**Prepare the Filling:** Boil the Jersey Royal potatoes until tender, about 15-20 minutes. Drain and allow to cool slightly. Once cool enough to handle, cut into small cubes.
3.
In a large frying pan, melt the butter over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
4.
Add the chorizo to the pan and cook, breaking it up with a spoon, until browned and crispy, about 5-7 minutes.
5.
Stir in the smoked paprika, cumin, and rosemary. Cook for another minute until fragrant.
6.
Add the cubed potatoes and chopped seasonal greens to the pan. Cook until the greens have wilted and the potatoes are heated through, about 3-5 minutes. Season with salt and pepper to taste. Let cool slightly.
7.
**Assemble the Empanadas:** Preheat the oven to 200°C (180°C fan/Gas Mark 6).
8.
Roll out the pastry on a lightly floured surface to about 3mm thick. Use a round cutter (about 10-12cm diameter) to cut out circles.
9.
Place a spoonful of the potato and chorizo filling in the center of each pastry circle. Moisten the edges of the pastry with water, fold over to form a half-moon shape, and crimp the edges with a fork to seal.
10.
Place the empanadas on a baking sheet lined with parchment paper. Brush with the beaten egg.
11.
Bake for 25-30 minutes, or until golden brown.
12.
**Make the Smoked Paprika Aioli:** While the empanadas are baking, mix together the mayonnaise, minced garlic, smoked paprika, and lemon juice in a small bowl. Season with salt and pepper to taste.
13.
Serve the warm empanadas with the smoked paprika aioli.

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My Notes

Nutrition Information

Nutrition per serving (375g)

1425 kcal / 5962 kJ

Carbs

85g

33% of RDA

Fat

105g

150% of RDA

Protein

38g

76% of RDA

Detailed Breakdown

Fibre

10 g

33% of RDA

Sugar

12 g

13% of RDA

Sodium

1100 mg

48% of RDA

Saturated Fat

58 g

290% of RDA

Chef's Tips

For a spicier filling, use a spicy chorizo or add a pinch of chili flakes to the potato and chorizo mixture.

You can add other vegetables to the filling, such as chopped peppers or sweetcorn, depending on what's in season locally.

The empanadas can be made ahead of time and reheated in the oven. They are also great for picnics or lunchboxes.

Cooking Equipment

Oven

Stove

Large Bowl

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a spicier filling, use a spicy chorizo or add a pinch of chili flakes to the potato and chorizo mixture.

You can add other vegetables to the filling, such as chopped peppers or sweetcorn, depending on what's in season locally.

The empanadas can be made ahead of time and reheated in the oven. They are also great for picnics or lunchboxes.

Jersey Royal Potato and Chorizo Empanadas with Smoked Paprika Aioli

Ingredients

Instructions