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 queso llanero, shredded
- 1/2 cup chorizo, cooked and crumbled
- 1/4 cup chopped green onions
- 1 egg, beaten
Special equipment needed:
- Rolling pin
- Empanada cutter or round cookie cutter
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a large bowl, whisk together flour and salt. Add in chilled butter and use a pastry cutter or your hands to mix until the mixture resembles coarse crumbs.
2. Gradually add in cold water and mix until the dough comes together. Knead the dough for a few minutes until it becomes smooth.
3. Divide the dough into two equal portions and wrap each in plastic wrap. Refrigerate for at least 30 minutes.
4. Preheat the oven to 375°F (190°C).
5. In a separate bowl, mix together queso llanero, chorizo, and green onions.
6. On a floured surface, roll out one portion of the dough to 1/8 inch thickness. Use an empanada cutter or round cookie cutter to cut out circles.
7. Spoon a tablespoon of the queso llanero and chorizo mixture onto the center of each circle.
8. Fold the dough over the filling and press the edges together to seal. Use a fork to crimp the edges.
9. Place the empanadas on a baking sheet lined with parchment paper.
10. Brush the beaten egg over the empanadas.
11. Bake for 20-25 minutes or until 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: 210
Fat: 14g
Carbohydrates: 15g
Protein: 6g
Sodium: 200mg
Substitutions for ingredients:
- Queso llanero can be substituted with any other cheese that melts well, such as cheddar or mozzarella.
- Chorizo can be substituted with any other cooked and crumbled sausage, such as Italian sausage or breakfast sausage.
- Green onions can be substituted with chopped cilantro or parsley.
Variations:
- Add diced tomatoes or bell peppers to the filling for extra flavor and texture.
- Use a different type of cheese or sausage to customize the filling to your liking.
- Make a vegetarian version by omitting the chorizo and adding more vegetables, such as mushrooms or zucchini.
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.
- Use a fork to crimp the edges of the empanadas to ensure a tight seal.
- Brushing the empanadas with beaten egg before baking will give them a shiny, golden brown crust.
Storage instructions:
Store leftover empanadas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat empanadas in the 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 chopped cilantro or parsley.
Garnishes:
Chopped cilantro or parsley
Pairings:
Serve with a side of salsa or guacamole for dipping.
Suggested side dishes:
- Spanish rice
- Refried beans
- Grilled 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 burst open during baking, try sealing the edges more tightly or reducing the amount of filling.
Food safety advice:
Make sure the chorizo is cooked thoroughly before adding it to the filling to prevent foodborne illness.
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 main dish.
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Region: Colombian