Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 tsp salt
- 1/4 cup unsalted butter, chilled and cubed
- 1/4 cup cold water
- 1/2 cup queso de tetilla, shredded
- 1/2 cup chorizo, cooked and crumbled
- 1 egg, beaten
Special equipment needed:
- Rolling pin
- Pastry brush
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a mixing bowl, combine the flour and salt. Add the cubed butter and mix until the mixture resembles coarse crumbs.
2. Gradually add the cold water and mix until the dough comes together. Shape the dough into a ball and wrap it in plastic wrap. Chill the dough in the refrigerator for at least 30 minutes.
3. Preheat the oven to 375°F (190°C).
4. On a floured surface, roll out the chilled dough to about 1/8 inch thickness. Cut out circles using a cookie cutter or a cup.
5. In a small bowl, mix together the shredded queso de tetilla and cooked chorizo.
6. Place a spoonful of the queso de tetilla and chorizo mixture onto each dough circle.
7. Fold the dough over the filling and press the edges together to seal. Use a fork to crimp the edges.
8. Place the empanadas on a baking sheet lined with parchment paper. Brush the beaten egg over the empanadas.
9. Bake the empanadas for 20-25 minutes or until golden brown.
10. Serve hot.
Time:
Preparation time: 45 minutes
Cooking time: 20-25 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 8-10 empanadas
Nutritional information:
Calories: 180
Fat: 12g
Carbohydrates: 12g
Protein: 6g
Substitutions for ingredients:
- Queso de tetilla can be substituted with any other soft, mild cheese such as brie or camembert.
- Chorizo can be substituted with any other cooked, crumbled sausage such as Italian sausage or breakfast sausage.
Variations:
- Add diced onions and bell peppers to the queso de tetilla and chorizo mixture for added flavor.
- Substitute the queso de tetilla and chorizo with other fillings such as chicken and cheese or spinach and feta.
Tips and tricks:
- Make sure the butter is chilled before adding it to the flour mixture to ensure a flaky crust.
- Chill the dough before rolling it out to make it easier to handle.
- Use a fork to crimp the edges of the empanadas to ensure they are sealed properly.
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 (175°C) for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the empanadas on a platter and garnish with fresh herbs such as parsley or cilantro.
Garnishes:
Fresh herbs such as parsley or cilantro.
Pairings:
Serve the empanadas with a side salad or roasted vegetables.
Suggested side dishes:
Side salad or roasted vegetables.
Troubleshooting advice:
If the dough is too dry, add more water a tablespoon at a time until it comes together. If the dough is too wet, add more flour a tablespoon at a time until it is the right consistency.
Food safety advice:
Make sure the chorizo is cooked thoroughly before using it as a filling.
Food history:
Empanadas originated in Spain and are popular in many Latin American countries. They are typically filled with meat, cheese, or vegetables and are a popular street food.
Flavor profiles:
The queso de tetilla and chorizo empanadas are savory and slightly spicy.
Serving suggestions:
Serve the empanadas as an appetizer or as a main dish with a side salad or roasted vegetables.
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Region: Spanish