The social network that celebrates Latin food
Yields 8-10 empanadas
1 package frozen mini-empanada shells
1 lb. spicy Spanish chorizo sausage, finely chopped
2 tablespoons olive oil for sauteing filling
½ cup finely chopped onion and finely chopped fresh cilantro
1 teaspoon minced garlic or garlic paste
½ cup chopped apple
1 cup chopped boiled potatoes
2 tablespoons minced olives
2 tablespoons pimiento morrón pepper
Vegetable oil for frying the empanadas
1. In a saute pan, heat the olive oil. Add the onion, cilantro, garlic and apple.
2. Cook 2-3 minutes. Add the chorizo and the rest of the ingredients. Season to taste.
3. Fill each shell with a tablespoon of the mix, fold and seal the empanada.
4. Fry in hot oil in batches until golden brown. (Do not put in all of them at once as this cools the oil too fast.)
5. Serve immediately.
Recipe and photo courtesy of our friend Cielito Rosado. Visit Cielito at http://www.cielitorosado.com
Save this recipe to your HK profile by clicking on the Favorite button below!