Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup cold water
- 1/2 cup Queso Nata de Cantabria, shredded
- 1/2 cup chorizo, diced
- 1/4 cup onion, diced
- 1/4 cup red bell pepper, diced
- 1/4 cup green bell pepper, diced
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cumin
- 1/4 teaspoon black pepper
- 1 egg, beaten
Special equipment needed:
- Rolling pin
- Pastry cutter or knife
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour and salt. Add the cold butter and use a pastry cutter or your hands to work the butter into the flour mixture until it resembles coarse crumbs.
2. Add the cold water and mix until the dough comes together. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. In a skillet over medium heat, cook the chorizo until browned and crispy. Remove from the skillet and set aside.
4. In the same skillet, sauté the onion, red bell pepper, and green bell pepper until softened. Add the smoked paprika, cumin, and black pepper and stir to combine.
5. Remove the dough from the refrigerator and roll it out on a floured surface to about 1/8 inch thickness. Use a pastry cutter or knife to cut out circles about 4 inches in diameter.
6. Spoon a tablespoon of the chorizo mixture and a tablespoon of shredded Queso Nata de Cantabria onto one half of each dough circle. Fold the other half over and use a fork to crimp the edges together.
7. Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg.
8. Preheat the oven to 375°F. Bake the empanadas for 20-25 minutes, or until golden brown.
9. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 45 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
Makes 8 empanadas
Nutritional information:
Calories per serving: 270
Fat: 17g
Carbohydrates: 20g
Protein: 8g
Substitutions for ingredients:
- Queso Nata de Cantabria can be substituted with any mild, melty cheese such as mozzarella or Monterey Jack.
- Chorizo can be substituted with any spicy sausage such as andouille or hot Italian sausage.
- Red and green bell peppers can be substituted with any other color bell pepper or a small jalapeño pepper for added heat.
Variations:
- Add diced potatoes to the chorizo mixture for a heartier filling.
- Use a different type of cheese such as feta or goat cheese for a tangier flavor.
- 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 cold when working it into the flour mixture for a flakier crust.
- Don't overfill the empanadas or they may burst open during baking.
- Use a sharp knife or pastry cutter to cut the dough circles for a clean edge.
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 for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the empanadas on a platter with a bowl of dipping sauce in the center.
Garnishes:
Garnish with chopped fresh cilantro or parsley for added color and flavor.
Pairings:
Serve with a side salad or rice for a complete meal.
Suggested side dishes:
- Spanish rice
- Black beans
- Grilled vegetables
Troubleshooting advice:
- If the dough is too crumbly, add a little more water until it comes together.
- If the empanadas burst open during baking, try sealing the edges more tightly or reducing the filling amount.
Food safety advice:
Make sure the chorizo is cooked through before adding it to the empanadas to prevent foodborne illness.
Food history:
Empanadas are a popular dish in Latin American cuisine, with variations found in many countries including Spain, Mexico, and Argentina.
Flavor profiles:
The Queso Nata de Cantabria and chorizo filling is savory and slightly spicy, with a flaky, buttery crust.
Serving suggestions:
Serve the empanadas as an appetizer or main course, with your favorite dipping sauce.
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Region: Spanish