Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup cold water
- 1/2 cup chopped cecina (dried beef)
- 1/2 cup chopped chorizo
- 1/2 cup chopped onion
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped green bell pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1 egg, beaten
Special equipment needed:
- Rolling pin
- Empanada cutter or round cookie cutter
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour and salt. Add the chilled butter and use a pastry cutter or your fingers to work it into the flour mixture until it resembles coarse crumbs.
2. Add the cold water and stir until the dough comes together. Knead the dough on a floured surface until smooth. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
3. In a skillet over medium heat, cook the cecina, chorizo, onion, red bell pepper, and green bell pepper until the vegetables are tender and the meat is cooked through. Add the cumin, smoked paprika, oregano, salt, and pepper. Stir to combine and remove from heat.
4. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
5. On a floured surface, roll out the dough to 1/8 inch thickness. Use an empanada cutter or round cookie cutter to cut out circles.
6. Place a spoonful of the meat mixture in the center of each circle. Fold the dough over to enclose the filling and crimp the edges with a fork to seal.
7. Brush the empanadas with beaten egg and place them on the prepared baking sheet.
8. Bake for 20-25 minutes or until golden brown.
Time:
Preparation time: 45 minutes
Cooking time: 25 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 12 empanadas
Nutritional information:
Calories per serving: 220
Fat: 13g
Carbohydrates: 18g
Protein: 8g
Sodium: 270mg
Sugar: 1g
Substitutions for ingredients:
- You can use any type of dried beef or cured meat in place of cecina.
- Chorizo can be substituted with any spicy sausage.
- You can use any color of bell pepper or a combination of all three.
Variations:
- Add diced potatoes to the filling for a heartier empanada.
- Use different spices or herbs to change up the flavor.
- Make a vegetarian version by using sautéed mushrooms and onions as the filling.
Tips and tricks:
- Make sure the butter is cold when you add it to the flour mixture to ensure a flaky crust.
- Don't overfill the empanadas or they may burst open during baking.
- If the dough is too sticky, add a little more flour. If it's too dry, add a little more water.
Storage instructions:
Store leftover empanadas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat empanadas in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the empanadas on a platter and garnish with chopped fresh herbs or a sprinkle of smoked paprika.
Garnishes:
Chopped fresh herbs, smoked paprika, or a dollop of sour cream.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Black bean and corn salad
- Grilled zucchini
- Spanish rice
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the dough is too sticky, add a little more flour.
- If the empanadas burst open during baking, try sealing the edges more tightly or using less filling.
Food safety advice:
Make sure the meat is cooked through before using it as a filling. Store leftovers in the refrigerator and reheat thoroughly before eating.
Food history:
Empanadas originated in Spain and are now popular throughout Latin America and the Philippines. They are typically filled with meat, vegetables, or cheese and baked or fried.
Flavor profiles:
Savory, smoky, spicy.
Serving suggestions:
Serve as an appetizer or main dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Region: Spanish
Taste: Savory, Spicy, Tangy, Meaty, Herbaceous