Ingredients with Measurements:
- 1 lb. lechazo (baby lamb), cooked and shredded
- 2 cups all-purpose flour
- 1 tsp. salt
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup ice water
- 1/2 cup Manchego cheese, grated
- 1 egg, beaten
Special equipment needed:
- Rolling pin
- Baking sheet
- Parchment paper
- Pastry brush
Step-by-step instructions:
1. In a large mixing bowl, combine the flour and salt. Add the cubed butter and mix until the mixture resembles coarse crumbs.
2. Gradually add the ice water and mix until the dough comes together. Knead the dough for a few minutes until it becomes smooth.
3. Divide the dough into 8 equal portions and roll each portion into a ball.
4. On a floured surface, roll each ball into a circle about 6 inches in diameter.
5. Place a spoonful of the shredded lechazo and grated Manchego cheese in the center of each circle.
6. Fold the dough over the filling to create a half-moon shape. Use a fork to press the edges together to seal the empanadas.
7. Preheat the oven to 375°F.
8. Place the empanadas on a baking sheet lined with parchment paper.
9. Brush the beaten egg over the empanadas.
10. Bake for 20-25 minutes or until the empanadas are golden brown.
Time:
Preparation time: 30 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
8 empanadas
Nutritional information:
Calories per serving: 320
Fat: 19g
Carbohydrates: 25g
Protein: 12g
Substitutions for ingredients:
- Lechazo can be substituted with shredded chicken or beef.
- Manchego cheese can be substituted with any other type of cheese.
Variations:
- Add diced onions and bell peppers to the filling for added flavor.
- Add a tablespoon of tomato paste to the filling for a richer taste.
Tips and tricks:
- Make sure the butter is cold to achieve a flaky crust.
- Don't overfill the empanadas to prevent them from bursting open.
- Brushing the empanadas with beaten egg will give them a shiny appearance.
Storage instructions:
Store the empanadas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the empanadas in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the empanadas on a platter and garnish with fresh herbs.
Garnishes:
Fresh herbs such as parsley or cilantro.
Pairings:
Serve with a side of Spanish rice and a green salad.
Suggested side dishes:
Spanish rice and a green salad.
Troubleshooting advice:
If the dough is too dry, add a little more ice water. If it is too wet, add a little more flour.
Food safety advice:
Make sure the lechazo is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Empanadas originated in Spain and were brought to Latin America by Spanish colonizers.
Flavor profiles:
The lechazo empanadas have a savory and slightly tangy flavor from the Manchego cheese.
Serving suggestions:
Serve the lechazo empanadas as an appetizer or as a main dish.
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Region: Spanish