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 tablespoon olive oil
- 1/2 cup diced onion
- 1/2 cup diced red bell pepper
- 2 cloves garlic, minced
- 1/2 cup diced chorizo
- 1/2 cup cooked and shredded chicken
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
- 1 egg, beaten
Special equipment needed:
- Rolling pin
- Empanada cutter or a large round cookie cutter
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a large mixing bowl, whisk together flour and salt. Add cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
2. Gradually add cold water and mix until the dough comes together. Knead the dough on a floured surface for 1-2 minutes until it becomes smooth. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
3. In a large skillet, heat olive oil over medium heat. Add onion, red bell pepper, and garlic. Cook until vegetables are soft and fragrant, about 5 minutes.
4. Add chorizo and cook until browned, about 5 minutes. Add shredded chicken, cilantro, cumin, salt, and pepper. Cook for another 2-3 minutes until the mixture is heated through.
5. Preheat the oven to 375°F.
6. Roll out the chilled dough on a floured surface to a thickness of about 1/8 inch. Use an empanada cutter or a large round cookie cutter to cut out circles.
7. Place a spoonful of the chorizo and chicken mixture in the center of each circle. Fold the dough over to create a half-moon shape. Use a fork to crimp the edges together.
8. Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with beaten egg.
9. Bake for 20-25 minutes until the empanadas are golden brown.
Time:
Preparation time: 45 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
Makes 12 empanadas
Nutritional information:
Calories: 230
Fat: 14g
Saturated Fat: 7g
Cholesterol: 56mg
Sodium: 250mg
Carbohydrates: 18g
Fiber: 1g
Sugar: 1g
Protein: 8g
Substitutions for ingredients:
- You can use vegetable shortening instead of butter.
- You can use ground chicken or turkey instead of shredded chicken.
- You can use smoked paprika instead of ground cumin.
Variations:
- You can add diced potatoes or sweet potatoes to the filling.
- You can use different types of cheese, such as cheddar or pepper jack.
- You can add a tablespoon of tomato paste to the filling for extra flavor.
Tips and tricks:
- Make sure the butter is chilled and cubed before adding it to the flour mixture.
- Don't overwork the dough or it will become tough.
- You can freeze the empanadas before baking. Just place them on a baking sheet and freeze for 1 hour. Then transfer them to a freezer bag and store in the freezer for up to 3 months.
Storage instructions:
Store the empanadas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, preheat the oven to 350°F. Place the empanadas on a baking sheet and bake for 10-15 minutes until heated through.
Presentation ideas:
Serve the empanadas on a platter with a side of salsa or guacamole.
Garnishes:
Top the empanadas with a dollop of sour cream or a sprinkle of chopped cilantro.
Pairings:
Serve the empanadas with a side of Spanish rice or a green salad.
Suggested side dishes:
- Spanish rice
- Green salad
- Roasted vegetables
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 are leaking, make sure the edges are crimped tightly.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
- Wash your hands and surfaces thoroughly before and after handling raw chicken.
Food history:
Empanadas are a popular dish in Latin American cuisine. They are believed to have originated in Spain and were brought to the Americas by Spanish colonizers.
Flavor profiles:
The empanadas have a savory and slightly spicy flavor from the chorizo and cumin. The dough is buttery and flaky.
Serving suggestions:
Serve the empanadas as an appetizer or a main dish. They are perfect for parties or a quick weeknight dinner.
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