Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cut into small pieces
- 1/4 cup ice water
- 1/2 cup Queso de Peñamellera cheese, 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 cup tomato, diced
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- 1 egg, beaten
Special equipment needed:
- Rolling pin
- Pastry brush
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a large mixing bowl, combine the flour and salt. Cut in the butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.
2. Gradually add the ice water, mixing until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. Preheat the oven to 375°F.
4. In a skillet over medium heat, cook the chorizo until browned. Add the onion, red and green bell peppers, and tomato. Cook until the vegetables are tender.
5. Add the Queso de Peñamellera cheese, garlic powder, cumin, paprika, and black pepper. Stir until the cheese is melted and the mixture is well combined.
6. On a lightly floured surface, roll out the dough to 1/8-inch thickness. Cut out circles using a 3-inch cookie cutter.
7. Place a spoonful of the chorizo and cheese mixture in the center of each circle.
8. Brush the edges of the circle with the beaten egg. Fold the circle in half and press the edges together to seal.
9. Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the remaining beaten egg.
10. Bake for 20-25 minutes or until golden brown.
Time:
Preparation time: 45 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
Makes 12 empanadas
Nutritional information:
Calories: 220
Fat: 14g
Saturated Fat: 8g
Cholesterol: 60mg
Sodium: 270mg
Carbohydrates: 16g
Fiber: 1g
Sugar: 0g
Protein: 7g
Substitutions for ingredients:
- Queso de Peñamellera cheese can be substituted with any other melting cheese such as cheddar or mozzarella.
- Chorizo can be substituted with any other sausage such as Italian sausage or breakfast sausage.
- Red and green bell peppers can be substituted with any other bell pepper or vegetable of your choice.
Variations:
- Add diced jalapeño for a spicy kick.
- Substitute the chorizo with cooked ground beef or shredded chicken.
- Add a tablespoon of chopped cilantro for a fresh flavor.
Tips and tricks:
- Make sure the butter is chilled before cutting it into the flour 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 for a decorative touch.
Storage instructions:
Store the 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 and a dollop of sour cream.
Garnishes:
Chopped cilantro, sour cream, salsa
Pairings:
Serve with a side of Spanish rice and a mixed green salad.
Suggested side dishes:
Spanish rice, mixed green salad
Troubleshooting advice:
- If the dough is too dry, add more ice water a tablespoon at a time until it comes together.
- If the empanadas burst open during baking, try crimping the edges more tightly or reducing the amount of filling.
Food safety advice:
Make sure the chorizo is cooked to an internal temperature of 160°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 throughout Latin America and come in many different varieties.
Flavor profiles:
Savory, cheesy, slightly spicy
Serving suggestions:
Serve the empanadas as an appetizer or as a main dish with a side of Spanish rice and a mixed green salad.
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Region: Spanish