Sausage And Potato Mini-Turnovers

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.

Cooking Method: Boiling, Frying, Steaming

Cuisine: American

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 115

Dietary: 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

Read it online: https://www.chefs-mate.com/recipe/sausage-and-potato-mini-turnovers/