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 paipa, grated
- 1/2 cup chorizo, cooked and crumbled
- 1 egg, beaten
Special equipment needed:
- Rolling pin
- Empanada mold or large cookie cutter
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour and salt.
2. Add the chilled butter cubes and use a pastry cutter or your hands to mix until the mixture resembles coarse crumbs.
3. Gradually add the cold water and mix until the dough comes together.
4. Knead the dough on a floured surface until smooth, then wrap in plastic wrap and refrigerate for at least 30 minutes.
5. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
6. Roll out the chilled dough on a floured surface until it's about 1/8 inch thick.
7. Use an empanada mold or large cookie cutter to cut out circles of dough.
8. Place a tablespoon of grated queso paipa and a tablespoon of cooked chorizo in the center of each circle.
9. Fold the dough over and use a fork to crimp the edges closed.
10. Brush the beaten egg over the tops of 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: 215
Fat: 14g
Carbohydrates: 16g
Protein: 6g
Substitutions for ingredients:
- Any type of cheese can be substituted for queso paipa
- Ground beef or shredded chicken can be substituted for chorizo
Variations:
- Add diced onions and peppers to the filling for extra flavor
- Use a different type of cheese or meat for a different flavor profile
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
- Chill the dough before rolling it out to make it easier to work with
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 green onions.
Garnishes:
Chopped cilantro or green onions
Pairings:
Serve with a side of Spanish rice and black beans for a complete meal.
Suggested side dishes:
Spanish rice and black beans
Troubleshooting advice:
- If the dough is too dry, add a little more water until it comes together
- If the empanadas burst open during baking, try sealing the edges more tightly before baking
Food safety advice:
Make sure the chorizo is cooked thoroughly before using it in the filling.
Food history:
Empanadas are a popular dish in Latin American cuisine, with many different variations depending on the region.
Flavor profiles:
Savory, cheesy, and slightly spicy
Serving suggestions:
Serve as an appetizer or main dish.
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Region: Colombian