Jersey Royal Potato and Chorizo Empanadas with Smoked Paprika

Savoury individual hand pies filled with a flavorful mixture of Jersey Royal potatoes, spicy chorizo, and smoky paprika. A perfect lunch or snack using the best of Jersey's local ingredients.

Prep Time

20 minutes

Total Time

45 minutes

Calories

965 kcal

Difficulty

Medium

Equipment

6 items

Cost

£2.53/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Lunch•Snack

Cuisine:

Jersey

Mood:

Spicy

Ingredients

Servings

500gJersey Royal Potatoes(Washed, scrubbed and diced into small cubes)

£2.50

200gChorizo(Spicy chorizo, diced)

£2.75

1mediumOnion(Finely chopped)

£0.60

2clovesGarlic(Minced)

£0.15

1tspSmoked Paprika

£0.10

2tbspFresh Parsley(Chopped)

£0.40

250gPlain Flour(Plus extra for dusting)

£0.30

125gJersey Butter(Cold and cubed)

£1.75

50mlJersey Milk(Cold)

£0.15

1Egg(Beaten, for egg wash)

£0.30

1tbspOlive Oil

£0.10

0.5tspSalt

£0.01

0.3tspBlack Pepper(Freshly ground)

£0.02

100gSeasonal Greens(Local Jersey greens, optional, for serving)

£1.00

Total Cost

£10.13

£2.53 per serving

Instructions

1.
**Make the pastry:** In a large bowl, rub the butter into the flour until the mixture resembles breadcrumbs. Add a pinch of salt. Gradually add the cold Jersey milk, mixing until a dough forms. Wrap in cling film and chill in the fridge for at least 30 minutes.
2.
**Prepare the filling:** Heat the olive oil in a large frying pan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
3.
Add the chorizo to the pan and cook until it starts to release its oils, about 5 minutes. Add the diced Jersey Royal potatoes and smoked paprika, season with salt and pepper. Cook, stirring occasionally, until the potatoes are tender, about 15 minutes. If the mixture seems dry, add a splash of water. Stir in the chopped parsley. Set aside to cool slightly.
4.
Preheat oven to 200°C (180°C fan/ Gas Mark 6).
5.
Roll out the pastry on a lightly floured surface to about 3mm thick. Use a 4-inch round cookie cutter (or bowl) to cut out circles.
6.
Place a spoonful of the potato and chorizo filling in the center of each pastry circle. Brush the edges of the pastry with beaten egg.
7.
Fold the pastry over to form a half-moon shape and crimp the edges with a fork to seal. Brush the tops of the empanadas with the remaining beaten egg.
8.
Place the empanadas on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until golden brown.
9.
Serve warm with a side of fresh local Jersey seasonal greens (optional).

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (438g)

965 kcal / 4037 kJ

Carbs

76.5g

29% of RDA

Fat

57.5g

82% of RDA

Protein

30.5g

61% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

7.5 g

8% of RDA

Sodium

1020 mg

44% of RDA

Saturated Fat

32 g

160% of RDA

Chef's Tips

For a richer pastry, use all Jersey butter instead of margarine.

The filling can be made a day ahead and stored in the refrigerator.

If you don't have chorizo, you can use other cured meats such as salami or prosciutto.

Adding a pinch of chilli flakes to the filling will give it an extra kick.

Cooking Equipment

Oven

Stove

Large frying pan

Mixing bowls

Rolling pin

4 inch round cookie cutter (or bowl)

Wine Pairings

No wine pairing suggestions available for this recipe.

Share recipe

Loading recipe...

Jersey Royal Potato and Chorizo Empanadas with Smoked Paprika

Ingredients

Instructions