Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup cold water
- 1 tablespoon olive oil
- 1/2 cup diced chorizo
- 1/2 cup diced cooked chicken breast
- 1/4 cup diced onion
- 1/4 cup diced red bell pepper
- 1/4 cup diced green bell pepper
- 1 garlic clove, minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
- 1 egg, beaten
Special equipment needed:
- Rolling pin
- Empanada mold (optional)
Step-by-step instructions:
1. In a large bowl, whisk together flour and salt. Add diced butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
2. Add cold water and mix until the dough comes together. Knead the dough on a floured surface until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.
3. In a skillet, heat olive oil over medium heat. Add chorizo and cook until browned, about 5 minutes. Add chicken, onion, red and green bell peppers, garlic, cumin, smoked paprika, salt, and pepper. Cook until vegetables are soft, about 10 minutes. Remove from heat and let cool.
4. Preheat oven to 375°F (190°C).
5. On a floured surface, roll out the dough to 1/8 inch thickness. Cut out circles using an empanada mold or a round cutter. Place a spoonful of the filling in the center of each circle. Fold the dough over and press the edges to seal. Use a fork to crimp the edges.
6. Brush the empanadas with beaten egg. Place on a baking sheet lined with parchment paper.
7. 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: 230
Fat: 14g
Carbohydrates: 18g
Protein: 8g
Sodium: 260mg
Sugar: 0g
Substitutions for ingredients:
- You can use any type of cooked chicken for this recipe.
- If you can't find chorizo, you can use any type of spicy sausage.
Variations:
- You can add cheese to the filling for extra flavor.
- You can make a vegetarian version by omitting the chicken and chorizo and using vegetables like mushrooms, zucchini, and corn.
Tips and tricks:
- Make sure the dough is chilled before rolling it out to prevent it from sticking.
- Don't overfill the empanadas or they will burst open during baking.
- You can freeze the empanadas before baking for up to 2 months.
Storage instructions:
- Store the empanadas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the empanadas in a preheated oven at 350°F (175°C) for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the empanadas on a platter with a side of salsa or guacamole.
Garnishes:
- Garnish with chopped fresh cilantro or parsley.
Pairings:
- Serve with a side of Spanish rice and black beans.
Suggested side dishes:
- Spanish rice
- Black beans
- Grilled vegetables
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the empanadas burst open during baking, they were probably overfilled.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F (74°C) to prevent foodborne illness.
Food history:
- Empanadas originated in Spain and are now popular throughout Latin America.
Flavor profiles:
- Spicy, smoky, savory
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
Meal type: N/A
Occassion: N/A
Region: Spanish