Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, cold and cut into small pieces
- 1/4 cup cold water
- 1/2 cup queso de mano, shredded
- 1/2 cup chorizo, cooked and crumbled
- 1 egg, beaten
Special equipment needed:
- Rolling pin
- Empanada cutter or 4-inch round cookie cutter
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a mixing bowl, combine the flour and salt. Add the cold butter and use a pastry cutter or your hands to mix until the mixture resembles coarse crumbs.
2. Gradually add the 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 8 equal portions and shape each into a ball. Flatten each ball into a disc and wrap in plastic wrap. Chill in the refrigerator for at least 30 minutes.
4. Preheat the oven to 375°F.
5. In a bowl, mix together the shredded queso de mano and cooked chorizo.
6. On a floured surface, roll out each disc of dough into a 4-inch circle. Place a spoonful of the queso de mano and chorizo mixture in the center of each circle.
7. Brush the edges of the dough with the beaten egg. Fold the dough over the filling to create a half-moon shape. Use a fork to crimp the edges of the empanada.
8. Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the remaining beaten egg.
9. Bake for 20-25 minutes or until golden brown.
Time:
Preparation time: 45 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
Makes 8 empanadas
Nutritional information:
Calories: 210
Fat: 12g
Carbohydrates: 17g
Protein: 9g
Substitutions for ingredients:
- Queso de mano 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.
Variations:
- Add diced onions and bell peppers to the queso de mano and chorizo mixture for added flavor and texture.
- Use different types of cheese and meat for different flavor combinations.
Tips and tricks:
- Make sure the butter is cold when mixing the dough to ensure a flaky crust.
- Chill the dough before rolling it out to prevent it from sticking to the surface.
- Don't overfill the empanadas to prevent them from bursting open during baking.
Storage instructions:
Store leftover empanadas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the empanadas in the oven at 350°F 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 the empanadas with a side of salsa or guacamole.
Suggested side dishes:
- Spanish rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the dough is too dry, add more water, 1 tablespoon at a time.
- If the dough is too sticky, add more flour, 1 tablespoon at a time.
Food safety advice:
Make sure the chorizo is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Empanadas originated in Spain and were brought to Latin America by Spanish colonizers. They are now a popular dish in many Latin American countries.
Flavor profiles:
Savory, cheesy, and slightly spicy.
Serving suggestions:
Serve the empanadas as an appetizer or as a main dish with a side salad.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Spanish