Perfect for lunch, dinner or even a mid-day snack – these delicious empanadas are filled with flavorful, spicy chorizo, seasoned Yukon potatoes and green olives. All perfectly packaged in a golden-brown crust and impossible to resist!
Mix Urban Slicer Dough with chili powder, onion powder, and paprika then mix dough in stand mixer with 1 cup of water for 8-10 minutes until well blended. Separate into 6 equally sized balls and put in sealed/covered containers.
Let dough rise for 2-4 hours depending on room temperatures, the warmer the room the less time it will take, the dough balls will roughly double in size when ready.
Cut the potatoes into small bites, about 1/2″ cubes.
Slice Olives if not already sliced.
Add cubed potatoes with a drizzle of olive oil to a bowl and add in salt and pepper to taste. Mix until evenly coated then fry in a non-stick skillet or on a griddle.
Assemble empanadas by putting chorizo, potatoes, and sliced olives (cilantro is optional here) in dough and sealing the edge with a fork.
Cook empanadas on medium for about 2- 3 minutes depending on size. They will turn a golden brown when they are ready to be pulled out. Once out lightly brush with olive oil and sprinkle with cilantro.
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