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 Queso Costeño cheese
- 1/2 cup cooked chorizo, crumbled
- 1/4 cup chopped fresh cilantro
- 1 egg, beaten
Special equipment needed:
- Rolling pin
- Empanada cutter or a round cookie cutter
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour and salt. Add the chilled butter and use a pastry cutter or your fingers 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). Line a baking sheet with parchment paper.
4. In a separate mixing bowl, combine the crumbled Queso Costeño cheese, cooked chorizo, and chopped cilantro.
5. On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness. Use an empanada cutter or a round cookie cutter to cut out circles of dough.
6. Spoon a small amount of the cheese and chorizo mixture onto the center of each dough circle. Fold the dough over to create a half-moon shape and use a fork to crimp the edges closed.
7. Place the empanadas on the prepared baking sheet and brush the tops with the beaten egg.
8. Bake for 20-25 minutes, or until the empanadas are golden brown.
Time:
Preparation time: 45 minutes
Cooking time: 20-25 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 12 empanadas
Nutritional information:
Calories per serving: 200
Fat: 12g
Carbohydrates: 16g
Protein: 7g
Sodium: 300mg
Substitutions for ingredients:
- Queso Costeño cheese can be substituted with feta cheese or queso fresco.
- Chorizo can be substituted with ground beef, chicken, or turkey.
Variations:
- Add diced bell peppers, onions, or jalapeños to the cheese and chorizo mixture for added flavor.
- Make a vegetarian version by substituting the chorizo with sautéed mushrooms or black beans.
Tips and tricks:
- Make sure the butter is chilled and cubed before adding it to the flour mixture to ensure a flaky crust.
- Don't overfill the empanadas or they may burst open during baking.
- If the dough is too dry, add a little more water. If it's too wet, add a little more flour.
Storage instructions:
Store leftover empanadas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the empanadas in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the empanadas on a platter and garnish with fresh cilantro leaves.
Garnishes:
Fresh cilantro leaves
Pairings:
Serve with a side of guacamole or salsa for dipping.
Suggested side dishes:
- Spanish rice
- Black beans
- Grilled vegetables
Troubleshooting advice:
- If the dough is too sticky, add a little more flour.
- If the empanadas are not browning evenly, rotate the baking sheet halfway through baking.
Food safety advice:
Make sure the chorizo is fully cooked before adding it to the empanadas.
Food history:
Empanadas originated in Spain and are now a popular dish in many Latin American countries.
Flavor profiles:
Savory, cheesy, and slightly spicy.
Serving suggestions:
Serve as an appetizer or a main dish.
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Region: Colombian