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 Jamón Serrano, diced
- 1 cup mushrooms, sliced
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1 egg, beaten
Special equipment needed:
- Rolling pin
- Large mixing bowl
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a large mixing bowl, combine the flour and salt. Add the chilled and cubed butter and use a pastry cutter or your hands to work the butter into the flour until the mixture resembles coarse crumbs.
2. Gradually add the cold water, a tablespoon at a time, and mix until the dough comes together. Knead the dough for a few minutes until it is smooth and elastic.
3. Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
4. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
5. In a skillet over medium heat, sauté the Jamón Serrano, mushrooms, onion, and garlic until the mushrooms are tender and the onion is translucent.
6. Add the paprika and black pepper and stir to combine. Remove from heat and let cool.
7. On a lightly floured surface, roll out the dough to 1/8-inch thickness. Use a 4-inch round cookie cutter to cut out circles of dough.
8. Place a spoonful of the mushroom mixture in the center of each dough circle. Fold the dough over the filling to create a half-moon shape. Use a fork to crimp the edges of the empanadas to seal them shut.
9. Brush the empanadas with the beaten egg and place them on the prepared baking sheet.
10. Bake for 20-25 minutes, or until the empanadas are golden brown.
Time:
Preparation time: 45 minutes
Cooking time: 25 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 12 empanadas
Nutritional information:
Calories: 200
Fat: 12g
Carbohydrates: 17g
Protein: 6g
Substitutions for ingredients:
- You can use any type of ham or prosciutto instead of Jamón Serrano.
- Any type of mushroom can be used in this recipe.
- Red pepper flakes can be used instead of paprika.
Variations:
- You can add cheese to the filling for a creamier texture.
- Chopped spinach or kale can be added to the filling for extra nutrition.
- You can use a different type of dough, such as puff pastry or phyllo dough.
Tips and tricks:
- Make sure the butter is chilled and cubed before adding it to the flour mixture.
- Don't overwork the dough, as this can make it tough.
- Let the filling cool completely before adding it to the empanadas.
- Don't overfill the empanadas, as this can cause them to burst open during baking.
Storage instructions:
Store the empanadas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the empanadas in a 350°F (175°C) oven for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the empanadas on a platter and garnish with fresh herbs, such as parsley or cilantro.
Garnishes:
Fresh herbs, such as parsley or cilantro.
Pairings:
Serve the empanadas with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed greens salad with a citrus vinaigrette
- Roasted sweet potatoes with rosemary
- Grilled asparagus with lemon and garlic
Troubleshooting advice:
- If the dough is too dry, add a little more water, a tablespoon at a time.
- If the empanadas burst open during baking, try sealing them more tightly with a fork.
Food safety advice:
Make sure the filling is cooked to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
Food history:
Empanadas are a popular dish in many Latin American countries, including Spain, Argentina, and Mexico. They are typically filled with meat, vegetables, or cheese and baked or fried.
Flavor profiles:
The Jamón Serrano and mushroom filling in these empanadas is savory and slightly smoky, with a hint of paprika and black pepper.
Serving suggestions:
Serve the empanadas as an appetizer or a main dish, accompanied by a side salad or roasted vegetables.
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Region: Spanish