Chorizo, Potato, and Fire Roasted Pepper Empanadas

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If you didn’t already notice, I am a bit obsessed with latin american cuisine. I love it. I love the bright flavors, the abundance of cilantro, the spice. All of it. Combined with my love of latin american cuisine, is my love of creating lunch items that are stored in the freezer and easily packed each day.

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Empanadas make a great freezer meal. I like to make minis and pack a few each day for lunch. Below I included my recipe for homemade chorizo. I developed this recipe by adjusting the spices and cooking small amounts until I loved the flavor. I suggest that method any time you are making a new sausage recipe. Then, allow the flavors to merry overnight. The below recipe is for potato, roasted pepper, and chorizo empanadas.

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The other flavor that we have made was using leftover carnitas, corn casserole, fire roasted Anaheim peppers, and Jack cheese. Those are seriously good. They are a great use for leftovers of any kind.

Empanada Dough

by Jessica

Prep Time: 10 minutes plus 1 hour rest

Cook Time: 20-25 minutes

Ingredients (36 mini empanada)

  • 2 1/4 cups flour
  • 1 1/2 teaspoons salt
  • 1 stick cold butter, cut into small pieces
  • 1 egg
  • 1/3 cup ice water
  • 1 tablespoon distilled white vinegar
  • 1 egg
  • 1 tablespoon water


In a food processor, pulse flour, butter, salt, and egg until it reaches a sand texture. Add the vinegar. With the food processor on low, drizzle in the ice water. Process until the dough forms a ball. You may need to add more flour if it is too moist or water if it is too dry.

Wrap the dough ball in plastic wrap and refrigerate for at least 1 hour.

On a floured surface, roll out the dough very thin. Cut into three inch diameter circles. Dip your finger in water. Moisten the inner edge the whole way around. Fill with 1 to 1 1/2 tablespoons of your choice of filling. Stretch the dough around the filling. Using a floured fork, close the empanada by making indentations the whole way around the outer edge.

Place on a rack on a baking sheet. Coat the outside with egg wash (egg and 1 tablespoon water). Bake at 400 degrees for 20-25 minutes, or until brown and crispy on the outside. Remove from the oven and enjoy.

These freeze very well.

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Chorizo, Potato, and Fire Roasted Pepper Empanada Filling

by Jessica

Prep Time: 10 minutes

Cook Time: 15 minutes

Ingredients (Filling for 36 mini Empanadas)

  • 2 teaspoons olive oil
  • 1/2 small yellow onion, diced
  • 3/4 pound chorizo
  • 1 Idaho Potato
  • 2 fire roasted poblano peppers


In a medium skillet, cook onions in oil until translucent. Add the chorizo and cook until brown.

While the onion and chorizo are cooking, microwave the potato until cooked thoroughly.

Add the potato and diced poblano peppers and stir to combine. Cool before stuffing into empanadas.

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by Jessica

Prep Time: 10 minutes active 8-24 hours r

Ingredients (8 servings)

  • 8 cloves garlic
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 3 tablespoons smoked paprika
  • 2 tablespoons chili powder
  • 1 teaspoon ancho chili powder
  • 1 teaspoon cayenne
  • 1 teaspoon chipotle powder
  • 2 pounds ground pork


Place all spices in a food processor. Process until the garlic is finely ground. Pour spices into a bowl with the pork. Mix to combine. Store in a plastic bag for at least 8 hours or up to 24.

It is yummy immediately, you can taste for spices by cooking a small amount in a pan.

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  1. Joanne/Winelady Cooks’s avatar

    Thanks so much for sharing this with Foodie Friends Friday Cinco de Mayo party. This recipe sounds delicious and love the idea to make recipes that can be frozen for a quick meal when we are in a rush or just for lunch.

    Enjoy the weekend, one of FFFf co-hosts,
    Joanne/Winelady Cooks

  2. jessica’s avatar

    Thank you for stopping by! I like to have things like this in the freezer ready to go for quick meals.

  3. Cindy Kerschner’s avatar

    Thanks for sharing at Foodie Friends Friday Cinco de Mayo Linky Party! These empanadas sound delicious!

  4. Joanne/Winelady Cooks’s avatar

    Hi Jessica, I just wanted to let you know I chose this recipe as one of the Host Favorites on Foodie Friends Friday Cinco de Mayo. I will share your recipe on G+, my FB page, and it will be listed in the Daily Dish Magazine on Monday with all the recipes that Caught Our Attention. Stop by Monday morning on my FB page for the link the Daily Dish Magazine Post. You can pick up a badge to add to your post.

    Have a great weekend,
    One of the FFF co-hosts,

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