Scandal Boggs ┃ Fashion, Beauty & Home

Indulge in the flavors of the International Festival of the Arts with this unofficial recipe inspired by the Chorizo and Potato Empanada at the Encanto Booth in Epcot. Delight in the delectable combination of chorizo, potato, and a hint of spices, accompanied by a tantalizing Turmeric Aïoli and Annatto Aïoli for a truly authentic experience. Experience the magic of Disney’s culinary creations right in your own kitchen. Immerse yourself in the artistry of flavor and embark on a culinary adventure with this exclusive dupe recipe.

This dish is based on the Chorizo and Potato Empanada with Turmeric Aïoli and Annatto Aïoli from the Encanto Booth at Epcot. Find more unofficial, dupe recipes from this festival here at my masterlist.

For the Empanada Filling:

Ingredients:

• 1 lb Colombian chorizo, casing removed and crumbled
• 2 large potatoes, peeled and diced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. In a large skillet, heat olive oil over medium heat.
2. Add chopped onions and minced garlic, sauté until softened.
3. Add crumbled Colombian chorizo to the skillet, breaking it apart with a spatula. Cook until browned.
4. Add diced potatoes, ground cumin, paprika, salt, and pepper to the skillet. Cook until the potatoes are tender.
5. Remove from heat and let the filling cool.

For the Empanada Dough:

Ingredients:

• 3 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cut into cubes
• 1 large egg
• 1/2 cup water
• 1 teaspoon salt

Instructions:

1. In a large bowl, combine flour and salt.
2. Add cold butter and use your fingers or a pastry cutter to incorporate it into the flour until the mixture resembles coarse crumbs.
3. In a small bowl, whisk together egg and water. Add it to the flour mixture, stirring until the dough comes together.
4. Knead the dough on a floured surface until smooth. Wrap it in plastic wrap and refrigerate for at least 30 minutes.

For the Turmeric Aioli:

Ingredients:

• 1/2 cup mayonnaise
• 1 clove garlic, minced
• 1 teaspoon lemon juice
• 1/2 teaspoon turmeric powder
• Salt and pepper to taste

Instructions:

1. In a small bowl, combine mayonnaise, minced garlic, lemon juice, and turmeric powder.
2. Season with salt and pepper to taste. Stir until well combined.

For the Annatto Aioli:

Ingredients:

• 1/2 cup mayonnaise
• 1 clove garlic, minced
• 1 teaspoon lemon juice
• 1/2 teaspoon annatto powder (achiote)
• Salt and pepper to taste

Instructions:

1. In a small bowl, combine mayonnaise, minced garlic, lemon juice, and annatto powder.
2. Season with salt and pepper to taste. Stir until well combined.

Assembly and Frying:

1. Preheat the oven to 375°F (190°C).
2. Roll out the chilled empanada dough on a floured surface and cut it into rounds.
3. Place a spoonful of the chorizo and potato filling in the center of each round.
4. Fold the dough over the filling to create a half-moon shape, sealing the edges by crimping with a fork.
5. Arrange the empanadas on a baking sheet and bake for about 20-25 minutes or until golden brown.

Serve:

Serve the Colombian Chorizo and Potato Empanadas warm with the Turmeric Aioli and Annatto Aioli on the side for dipping. Enjoy the rich and savory flavors of these delightful empanadas!