Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, chilled and cubed
- 1/4 cup cold water
- 1/2 cup queso Casín, shredded
- 1/2 cup chorizo, cooked and crumbled
- 1 egg, beaten
Special equipment needed:
- Rolling pin
- Pastry brush
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a large mixing bowl, combine the flour and salt. Add the chilled butter and use a pastry cutter or your hands to mix until the mixture resembles coarse crumbs.
2. Gradually add the cold water, mixing until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
4. On a lightly floured surface, roll out the dough to 1/8-inch thickness. Use a round cookie cutter or a glass to cut out circles of dough.
5. In a small mixing bowl, combine the shredded queso Casín and cooked chorizo.
6. Place a spoonful of the queso Casín and chorizo mixture in the center of each dough circle. Fold the dough over to form a half-moon shape and use a fork to crimp the edges closed.
7. Brush the empanadas with the beaten egg and place them on the prepared baking sheet.
8. Bake for 20-25 minutes, or until the empanadas are golden brown.
9. Serve hot and enjoy!
Time:
Preparation time: 45 minutes
Cooking time: 20-25 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 10-12 empanadas
Nutritional information:
Calories: 180
Fat: 11g
Carbohydrates: 14g
Protein: 6g
Substitutions for ingredients:
- Queso Casín can be substituted with any other hard, salty cheese such as Parmesan or Pecorino Romano.
- Chorizo can be substituted with any other spicy sausage such as Andouille or hot Italian sausage.
Variations:
- Add diced potatoes or sweet potatoes to the queso Casín and chorizo mixture for a heartier filling.
- Substitute the queso Casín and chorizo with other fillings such as chicken and cheese or spinach and feta.
Tips and tricks:
- Make sure the butter is chilled before mixing it into the flour to ensure a flaky crust.
- Don't overfill the empanadas or they may burst open during baking.
- If the dough becomes too soft while rolling it out, refrigerate it for a few minutes to firm it up.
Storage instructions:
Store leftover empanadas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat 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 for dipping.
Garnishes:
Garnish the empanadas with chopped fresh cilantro or green onions.
Pairings:
Pair the empanadas with a light salad or a side of rice and beans.
Suggested side dishes:
- Spanish rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the dough is too dry, add a little more water, one tablespoon at a time.
- If the empanadas burst open during baking, try crimping the edges more tightly or reducing the amount of filling.
Food safety advice:
Make sure the chorizo is fully cooked before adding it to the empanadas to prevent foodborne illness.
Food history:
Empanadas originated in Spain and are now a popular dish throughout Latin America. They are typically filled with meat, cheese, or vegetables and are often served as a snack or appetizer.
Flavor profiles:
The queso Casín and chorizo filling in these empanadas is salty, spicy, and savory.
Serving suggestions:
Serve the empanadas as a snack or appetizer, or as a main dish with a side of rice and beans.
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Region: Spanish