Ingredients
| 250g fresh chorizo sausages (I use L’Authentique brand) | |
| 1 small onion, chopped | |
| 1 teaspoon smoked paprika | |
| 2 small potatoes, diced, boiled | |
| 1kg puff pastry | |
| 2 egg yolks, beaten | |
| CHIMICHURRI VERDE | |
| 1 cup fresh parsley, finely chopped | |
| 2 cloves garlic, minced | |
| 1⁄2 tablespoon fresh oregano leaves finely chopped (or dry oregano) | |
| 1⁄2 teaspoon chilli flakes | |
| 1⁄4 cup extra virgin olive oil | |
| 2 tablespoons white vinegar | |
| salt and pepper, to taste |
Flaky, golden empanadas filled with spiced chorizo and potato, paired with a punchy green chimichurri sauce – a true crowd-pleaser.
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Instructions
| 1. | Cook the chorizo until slightly crisp, then add the onion, paprika and potato and salt and pepper to taste. |
| 2. | Mix well and allow to cool. |
| 3. | Roll out the pastry to a uniform thickness of about 3mm. |
| 4. | Cut 12 circles about 10cm diameter. |
| 5. | Add a spoonful of filling, fold over and seal the edges with a fork or a traditional pastry crimp technique. |
| 6. | Brush with the beaten egg and bake at 200°C for 20-25 minutes or until golden. |
| 7. | Serve with chimichurri verde. |
| 8. | CHIMICHURRI VERDE |
| 9. | Mix all the ingredients together and serve alongside the empanadas. |
Recipes & food styling Luis Cabrera / Photography Manja Wachsmuth