Sausage And Potato Mini-Turnovers

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Servings: 4 servings Difficulty: Advanced
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Crispy, handheld savory bites featuring spicy chorizo and tender potatoes in a golden masa shell.
Sausage and Potato Mini-Turnovers recipe image
Sausage and Potato Mini-Turnovers recipe image
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Sausage And Potato Mini-Turnovers

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 servings Calories: 115
Dietary:
V Vegan

Description

These Sausage and Potato Mini-Turnovers are the ultimate game-day snack or appetizer, offering a perfect balance of textures and flavors. The filling combines the rich, spicy kick of fresh Mexican chorizo with the earthy comfort of steamed potatoes, seasoned with dried oregano. Wrapped in a soft masa harina dough and deep-fried to a perfect golden crisp, each bite delivers a satisfying crunch followed by a savory, juicy interior. They pair wonderfully with cool guacamole or bright tomato salsa.

Directions

  1. In a saucepan of boiling salted water, steam the diced potatoes for 5 minutes, or until just cooked through. Drain well in a colander.
  2. Remove casings from the chorizo and crumble or finely chop the meat.
  3. In a heavy skillet, cook the chorizo over moderate heat, stirring, for 5 minutes.
  4. Add the steamed potatoes, oregano, and salt to taste to the skillet. Cook, stirring, for 5 minutes.
  5. Remove from heat and allow the filling to cool completely.
  6. In a large bowl, stir together the masa harina and warm water until a soft dough forms.
  7. Pinch off small pieces of dough and shape them into about forty 1-inch balls.
  8. Place the dough balls on a baking sheet and cover with plastic wrap to prevent drying out.
  9. Cut two 5-inch squares from a plastic bag or use parchment paper. Line the lower half of a tortilla press with one square.
  10. Place a dough ball in the press and top with the second plastic square.
  11. Close the tortilla press and press gently to flatten the dough into a 2 1/2-inch round. (Alternatively, flatten dough between plastic squares using a rolling pin.)
  12. Carefully remove the top plastic square. Place a rounded teaspoon of the cooled filling in the center of the dough round.
  13. Fold the dough over the filling to form a half-moon shape. Use the plastic underneath to support the dough if necessary, and pinch the edges tightly together to seal.
  14. Transfer the sealed turnover to a separate baking sheet. Repeat with remaining dough and filling, reusing the plastic squares.
  15. In a large, heavy saucepan, heat vegetable oil to a depth of 1 inch until it registers 375°F (190°C) on a deep-fat thermometer.
  16. Fry the turnovers in batches of 8 to 10 until golden brown, about 2 to 3 minutes. Use a slotted spoon to transfer them to paper towels to drain.
  17. Ensure the oil returns to 375°F (191°C) before adding the next batch.
  18. Serve the turnovers immediately while hot, accompanied by guacamole or salsa.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 115kcal
% Daily Value *
Total Fat 6.5g10%
Saturated Fat 2.5g13%
Cholesterol 15mg5%
Sodium 180mg8%
Total Carbohydrate 10g4%
Dietary Fiber 1g4%
Sugars 0.5g
Protein 4g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: mini turnovers, chorizo, potato filling, masa harina, deep fried, appetizer, game day food, mexican snacks, savory bites, party food, make ahead, frozen snacks, guacamole dip, spicy sausage, crispy dough
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