Appetizer > Spanish Tapas > Cuajadas

Cuajada and Chorizo Empanadas Recipe

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 crumbled cuajada cheese
- 1/2 cup diced chorizo
- 1/4 cup diced onion
- 1/4 cup diced red bell pepper
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cumin
- 1 egg, beaten

Special equipment needed:
- Rolling pin
- Empanada cutter or 4-inch round cookie cutter
- Baking sheet
- Parchment paper

Step-by-step instructions:

1. In a large bowl, whisk together flour and salt. Add chilled 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. Form into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.

3. In a skillet over medium heat, cook chorizo until browned and crispy. Remove from skillet and set aside.

4. In the same skillet, sauté onion and red bell pepper until softened. Add smoked paprika and cumin and cook for an additional minute. Remove from heat and let cool.

5. Preheat oven to 375°F.

6. On a lightly floured surface, roll out the dough to 1/8-inch thickness. Use an empanada cutter or 4-inch round cookie cutter to cut out circles.

7. In a small bowl, mix together cuajada cheese, cooked chorizo, and sautéed vegetables.

8. Spoon a tablespoon of the filling onto one half of each dough circle. Fold the other half over and use a fork to crimp the edges together.

9. Place empanadas on a baking sheet lined with parchment paper. Brush with beaten egg.

10. Bake for 20-25 minutes, or until golden brown.


Time:
Preparation time: 45 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
Makes 12 empanadas

Nutritional information:
Calories: 214
Fat: 14g
Carbohydrates: 16g
Protein: 6g
Sodium: 243mg
Sugar: 0g

Substitutions for ingredients:
- Cuajada cheese can be substituted with feta cheese or queso fresco.
- Chorizo can be substituted with ground beef or chicken.
- Red bell pepper can be substituted with green bell pepper or jalapeño.

Variations:
- Add diced potatoes to the filling for a heartier empanada.
- Use different spices, such as chili powder or oregano, to change the flavor profile.
- Make a vegetarian version by omitting the chorizo and adding more vegetables, such as mushrooms or zucchini.

Tips and tricks:
- Make sure the butter is chilled before mixing with the flour to ensure a flaky crust.
- Don't overfill the empanadas or they may burst open during baking.
- If the dough is too dry, add more water a tablespoon at a time until it comes together.
- Empanadas can be frozen before baking for up to 3 months.

Storage instructions:
- Store leftover empanadas in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- To reheat, place empanadas in a preheated 350°F oven for 10-15 minutes, or until heated through.

Presentation ideas:
- Serve empanadas on a platter with a side of salsa or guacamole.
- Garnish with chopped cilantro or green onions.

Pairings:
- Serve with a side of rice and beans for a complete meal.
- Pair with a cold beer or a glass of red wine.

Suggested side dishes:
- Spanish rice
- Refried beans
- Grilled vegetables

Troubleshooting advice:
- If the dough is too sticky, add more flour a tablespoon at a time until it is easier to work with.
- If the empanadas are not sealing properly, use a little water to moisten the edges before crimping with a fork.
- If the empanadas are browning too quickly, cover with foil halfway through baking.

Food safety advice:
- Make sure the chorizo is cooked through before adding it to the filling.
- Store leftover empanadas in the refrigerator and reheat thoroughly before eating.

Food history:
- Empanadas are a popular dish in Latin America and Spain, with many different variations depending on the region.

Flavor profiles:
- Savory, spicy, smoky

Serving suggestions:
- Serve hot or at room temperature as a snack or appetizer.

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Region: Spanish

Taste: Savory, Spicy, Tangy, Rich