Appetizer > Latin American > Spanish

Queso Tronchón and Chorizo Empanadas Recipe

Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 3-4 tablespoons ice water
- 1/2 cup Queso Tronchón cheese, grated
- 1/2 cup chorizo, cooked and crumbled
- 1/4 cup onion, finely chopped
- 1/4 cup red bell pepper, finely chopped
- 1/4 cup green bell pepper, finely chopped
- 1/4 cup cilantro, finely chopped
- 1/4 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1 egg, beaten

Special Equipment Needed:
- Rolling pin
- Baking sheet
- Parchment paper

Step-by-Step Instructions:

1. In a large mixing bowl, whisk together the flour and salt. Add the cubed butter and use a pastry cutter or your hands to work the butter into the flour until the mixture resembles coarse crumbs.
2. Gradually add the ice water, one tablespoon at a time, until the dough comes together and forms a ball. Flatten the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. In a separate mixing bowl, combine the grated Queso Tronchón cheese, cooked and crumbled chorizo, chopped onion, red and green bell peppers, cilantro, cumin, and smoked paprika. Mix well.
4. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
5. On a lightly floured surface, roll out the chilled dough to 1/8 inch thickness. Use a 3-inch round cookie cutter to cut out circles of dough.
6. Spoon a tablespoon of the cheese and chorizo mixture onto one half of each dough circle. Fold the other half of the dough over the filling 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 and crispy.
9. Serve hot.


- Time:
Preparation time: 45 minutes
- Cooking time: 20-25 minutes
Temperature:
- Preheat the oven to 375°F (190°C)
Serving size:
- Makes 12 empanadas

Nutritional information:
- Calories: 210
- Fat: 14g
- Carbohydrates: 15g
- Protein: 6g
- Fiber: 1g

Substitutions for ingredients:
- Queso Tronchón cheese can be substituted with any other hard cheese, such as cheddar or Parmesan.
- Chorizo can be substituted with any other cooked and crumbled sausage, such as Italian sausage or breakfast sausage.
- Red and green bell peppers can be substituted with any other color of bell pepper or with jalapeño peppers for a spicier version.

Variations:
- Add diced potatoes to the cheese and chorizo mixture for a heartier filling.
- Substitute the cilantro with parsley or basil for a different flavor profile.
- Add a tablespoon of tomato paste to the cheese and chorizo mixture for a richer flavor.

Tips and Tricks:
- Make sure the butter is chilled before working 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 warm and difficult to work with, refrigerate it for a few minutes before continuing.

Storage Instructions:
- Leftover empanadas can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
- To reheat the empanadas, preheat the oven to 350°F (175°C) and bake 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.
- Garnish with a sprinkle of chopped cilantro or a slice of lime.

Pairings:
- Serve with a cold beer or a glass of red wine.

Suggested Side Dishes:
- Spanish rice
- Refried beans
- Grilled vegetables

Troubleshooting Advice:
- If the dough is too dry and crumbly, add more ice water, one tablespoon at a time, until it comes together.
- 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 fully cooked before adding it to the filling.
- Store leftover empanadas in the refrigerator and reheat thoroughly before eating.

Food History:
- Empanadas are a traditional Spanish and Latin American pastry that can be filled with a variety of sweet or savory ingredients.

Flavor Profiles:
- The Queso Tronchón and chorizo filling is savory and slightly spicy, with hints of smoky paprika and cumin.

Serving Suggestions:
- Serve the empanadas as an appetizer or a main course with a side salad or vegetables.

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Region: Spanish

Taste: Savory, Spicy, Cheesy, Tangy, Rich