Entertaining

Potato, chorizo and roasted capsicum empanadas

Name: Potato, chorizo and roasted capsicum empanadas recipe
Yield: 14
Ingredients: 3 medium (450g total) potatoes, chopped into 2cm pieces; 1 tbs extra virgin olive oil; 1 small onion, finely chopped; 2 garlic cloves, crushed; 1 tsp smoked paprika; 1 (120g total) chorizo, finely chopped; 1/2 cup (60g) green pitted olives, chopped; 3/4 cup (60g) finely grated manchego cheese; 1/3 cup (70g) roasted capsicum strips, drained & chopped; 1/4 cup flat-leaf parsley leaves, chopped; Juice of 1 lemon; 4 sheets frozen shortcrust pastry, thawed; 1 egg, lightly beaten; Lemon wedges, to serve; 1 dried ancho chilli (or 2 whole dried chillies); 2 tomatoes, halved; 1 small red onion, roughly chopped; 1 tbs olive oil; 2 tsp red wine vinegar; 1 tbs brown sugar

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by delicious. team

delicious. team

Nov 04, 2021

These pastries are perfect for any summer entertaining.

3 medium (450g total) potatoes, chopped into 2cm pieces
1 tbs extra virgin olive oil
1 small onion, finely chopped
2 garlic cloves, crushed
1 tsp smoked paprika
1 (120g total) chorizo, finely chopped
1/2 cup (60g) green pitted olives, chopped
3/4 cup (60g) finely grated manchego cheese
1/3 cup (70g) roasted capsicum strips, drained & chopped
1/4 cup flat-leaf parsley leaves, chopped
Juice of 1 lemon
4 sheets frozen shortcrust pastry, thawed
1 egg, lightly beaten
Lemon wedges, to serve

Grilled tomato and ancho chilli salsa

1 dried ancho chilli (or 2 whole dried chillies)
2 tomatoes, halved
1 small red onion, roughly chopped
1 tbs olive oil
2 tsp red wine vinegar
1 tbs brown sugar

Method

1.

For the grilled tomato and ancho chilli salsa, preheat oven grill to high. Soak ancho chilli in a bowl of boiling water for 10 minutes to soften, then drain and roughly chop. Place tomato and onion on a small baking tray, drizzle with olive oil and season. Grill for 8-10 minutes until tomato is blistered and onion is softened. Place in a small food processor with the ancho chilli and whiz until smooth. Add red wine vinegar and sugar and whiz to combine. Season to taste. Set aside until ready to serve.
2.

Place potato in a medium saucepan of cold salted water over high heat. Bring to the boil and cook for 7-8 minutes, until potato is just tender. Drain well and set aside to cool slightly.
3.

Heat oil in a medium frypan over medium heat. Add onion and garlic, season, and cook for 4-5 minutes until softened. Add paprika and chorizo and cook for 2-3 minutes until chorizo starts to crisp. Add potatoes and roughly crush with a wooden spoon. Stir to coat.
4.

Place potato mixture in a large bowl, add the olives, manchego, capsicum, parsley and lemon juice, and stir to combine. Allow to cool completely.
5.

Preheat oven to 200°C. Line a large baking tray with baking paper.
6.

Cut pastry into 14 x 12cm rounds. Spoon 2 tbs potato filling into the centre of each round, then fold the pastry over to create a half moon shape and crimp the edges to seal. Brush with eggwash and place on a prepared tray. Cook for 25 minutes or until the pastry is golden and empanadas are cooked through.
7.

Serve empanadas warm, with tomato and ancho chilli salsa and lemon wedges.