Cheesy Chorizo Empanadas 7 Steps
To prepare the dough, in a medium bowl, beat the eggs with the whole milk and 1/2 teaspoon salt. In a separate large bowl, combine the flour and 1 tablespoon salt and mix well. Add the diced butter and incorporate it into the flour using your hands or a food processor. Combine until mixture is sandy and the pieces of butter are the size of small peas. Combine the egg mixture, vinegar and 2/3 cup ice water and whisk until even. Add egg mixture to flour mixture, and beat with a fork to bring dough together.
Sprinkle a light layer of flour over a work surface, place the dough on top. Bring the dough together by pressing and folding dough into itself a few times using the palms of your hands. Being careful not to overwork, split the dough into 4 equal pieces. Roll each piece into a log the thickness of a sausage, approximately 10 inches in length and 1 1/2 inches thick. Wrap each log with plastic wrap and refrigerate for 1 hour.
While the dough is resting, prepare the filling: heat a large skillet on medium-high heat and add in the olive oil. Begin browning the potatoes until golden brown on most sides and cooked through, approximately 5-7 minutes. Remove the potatoes from the oil onto a clean plate.
To the same pan, add in the chorizo sausage as well as the diced yellow onions and begin browning, using the back of a wooden spoon to break up the chorizo sausage chunks. Once the sausage is cooked and the onions have softened, add back in the fried potatoes. Transfer to a mixing bowl and allow to cool.
While the filling cools, begin rolling out the empanada dough. Working with one log at a time, remove dough from fridge. Cut each log crosswise into 10 equal pieces, which will be the shape of thick coins. Using a bit of flour, dust your work surface. Round each coin slightly using your thumb and forefinger and on your surface with your hands press each coin lightly to coax it into a flat round shape. Switch to a rolling pin and roll each piece of empanada dough into a 4-inch circle. You can lightly dust and stack your circles off to the side or transfer them to a parchment-lined baking sheet and chill until you are ready to assemble (they are easier to work with when kept cool). Repeat with remaining logs. When you have all your pieces rolled out, you are ready to assemble your empanadas.
Finish the cooled empanada filling by mixing in the lime juice, chopped cilantro, jalapeño as well as the shredded mozzarella. Adjust seasoning with kosher salt and pepper as required. Using a 1 1/2 oz ice cream scoop, place filling in the centre of each circle leaving at least a 1/2-inch border. Using a brush or your finger, wet the edges of the dough with water and fold the crust over the filling, forming half-moon empanada shapes, sealing out as much air as possible. Crimp the edges of the empanada with the tines of a fork to seal.
In a large heavy Dutch oven or pot, heat about 2 inches of vegetable oil over medium-high. Heat oil to 365°F. Working in batches so as not to crowd the pan, maintaining an even heat, fry the empanadas, turning frequently, until they start to bob, 3-4 minutes. (They should be crisp and golden brown, the pastry should be cooked through and the meat should be warmed through.) Transfer to a paper-towel lined baking sheet and fry remaining empanadas. Serve warm.