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 de Sahún, crumbled
- 1/2 cup chorizo, cooked and crumbled
- 1/4 cup green onions, chopped
- 1/4 cup cilantro, chopped
- 1/4 cup sour cream
- 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. Add the chilled butter and mix until the mixture resembles coarse crumbs.
2. Gradually add the cold water and mix until the dough comes together. Form the dough into a ball and wrap it in plastic wrap. Refrigerate for 30 minutes.
3. Preheat the oven to 375°F.
4. In a separate mixing bowl, combine the Queso de Sahún, chorizo, green onions, cilantro, and sour cream. Mix well.
5. On a floured surface, roll out the dough to 1/8 inch thickness. Use a round cookie cutter or a glass to cut out circles.
6. Place a spoonful of the Queso de Sahún and chorizo mixture in the center of each circle. Fold the dough over to create a half-moon shape. Use a fork to crimp the edges of the empanadas.
7. Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with beaten egg.
8. 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 12 empanadas
Nutritional information:
Calories per serving: 220
Fat: 14g
Carbohydrates: 16g
Protein: 7g
Sodium: 250mg
Substitutions for ingredients:
- Queso de Sahún can be substituted with feta cheese or goat cheese.
- Chorizo can be substituted with ground beef or chicken.
- Green onions can be substituted with regular onions or shallots.
- Cilantro can be substituted with parsley or basil.
- Sour cream can be substituted with Greek yogurt or cream cheese.
Variations:
- Add diced tomatoes or bell peppers to the filling for extra flavor.
- Make a vegetarian version by omitting the chorizo and adding more vegetables like mushrooms or zucchini.
- Make mini empanadas for a party appetizer.
Tips and tricks:
- Make sure the butter is chilled and cubed before adding it to the flour mixture.
- Don't overfill the empanadas or they may burst open during baking.
- Use a fork to crimp the edges of the empanadas tightly to prevent the filling from leaking out.
- Brushing the tops of the empanadas with beaten egg will give them a shiny golden brown finish.
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 and garnish with fresh cilantro or green onions.
Garnishes:
Fresh cilantro, green onions, or diced tomatoes.
Pairings:
Serve with a side of salsa or guacamole for dipping.
Suggested side dishes:
- Spanish rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the empanadas burst open during baking, try crimping the edges tighter or using less filling.
Food safety advice:
- Make sure the chorizo is cooked thoroughly before adding it to the filling.
- Store leftover empanadas in the refrigerator and reheat them thoroughly before serving.
Food history:
Empanadas are a traditional Latin American pastry filled with meat, vegetables, or cheese. They are believed to have originated in Spain and were brought to Latin America by Spanish colonizers.
Flavor profiles:
The Queso de Sahún and chorizo filling in these empanadas is savory and slightly spicy, with a creamy texture from the sour cream.
Serving suggestions:
These empanadas make a great appetizer or main dish. Serve them with a side of Spanish rice or refried beans for a complete meal.
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Region: Spanish