Yesterday, I blogged about attending the Avett Brothers concert on Sunday night and it got me thinking about how I love to listen to music while I'm cooking. Am I alone in this or do you like to have some tunes going while you bustle about in the kitchen? Oftentimes I just put my iPhone on shuffle, dock it to the speaker system and just listen to whatever comes up in the rotation but if I'm doing a lot of cooking I like to listen to my playlists...yes, I have "cooking playlists." They're just bands/songs I like to listen to while prepping, cooking and cleaning. Lately I've been listening to Mumford & Sons, We Are Augustines and Middle East while puttering in the kitchen. Pretty mellow. What have you been listening to?
These potato and chorizo empanadas, however, required me to put on some Gaslight Anthem to make the monotonous task of filling, folding and crimping go a little faster. The empanadas turned out flaky, spicy and delicious! We even had some filling leftover, so we mixed it with some egg for breakfast the next morning. 2-meals-in-one. Gotta love it!
Potato & Chorizo Empanadas (inspired by Red Shallot Kitchen)
Ingredients
3 white potatoes, peeled and cubed
2 pkg. (17.3 ounces each) Pepperidge Farm puff pastry sheets (4 sheets), thawed
1 lb Mexican chorizo, casing removed (longaniza or Soyrizo can be substituted)
1 tbsp canola oil
1 onion, chopped
4 cloves of garlic, minced
1 tsp dried oregano
1/2 tsp cumin
1/2 tsp turmeric powder
1 egg
salt and pepper to taste
Instructions
1. Thaw puff pastry.
2. Preheat oven to 375 degrees F.
3. Heat a large skillet over medium-high heat. Add canola oil, chopped onion and minced garlic into the pan, cook until fragrant. Add potatoes and cook until they are tender.
4. Add chorizo. Cook for another 5 minutes, until it's well browned.
5. Reduce the heat and add seasonings, stir well. Cook for another 4-5 minutes and then remove pan from heat.
6. The puff pastry dough should be chilly when you start. Open it up/unfold it on a lightly floured surface. Place a large piece of Saran Wrap over the dough and use your rolling pin to roll it out to.
7. Remove Saran Wrap. Using a drinking glass or biscuit cutter, cut out your 2 1/2-inch pastry rounds.
8. Place a small bit of filling on each pastry round. Enough to make a small mound but not so much that it's spilling out. Brush the edges of the pastry with water, fold the pastry over the filling and crimp with a fork to seal.
9. In a small bowl, mix the egg with one tablespoon of water. Mix well. Using a pastry brush, brush the tops of the empanadas with the egg wash. This will give the empanadas a nice golden color.
10. Slice a small vent on the top of each empanada so that the steam has a way to escape.
11. Place the empanadas on a Silpat. Bake for 14-16 minutes or until golden.
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