Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, chilled and cut into small pieces
- 1/4 cup cold water
- 1/2 cup Queso de Urbiés cheese, crumbled
- 1/2 cup chorizo, diced
- 1/4 cup onion, diced
- 1/4 cup red bell pepper, diced
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cumin
- 1/4 teaspoon black pepper
- 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 chilled butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
2. Add the cold water and mix until the dough comes together. Knead the dough for a minute until it becomes smooth. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
3. Preheat the oven to 375°F.
4. In a skillet over medium heat, cook the chorizo, onion, and red bell pepper until the vegetables are soft and the chorizo is browned. Add the smoked paprika, cumin, and black pepper and stir to combine. Remove from heat and let cool.
5. On a floured surface, roll out the dough to 1/8-inch thickness. Cut out circles using a 3-inch biscuit cutter.
6. Place a spoonful of the chorizo mixture and a sprinkle of Queso de Urbiés cheese in the center of each circle. Fold the dough over and press the edges together to seal. Use a fork to crimp the edges.
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:
- Oven temperature: 375°F
Serving size:
- This recipe makes 12 empanadas.
Nutritional information:
- Calories: 150
- Total fat: 10g
- Saturated fat: 5g
- Cholesterol: 45mg
- Sodium: 270mg
- Total carbohydrates: 10g
- Dietary fiber: 0g
- Sugars: 0g
- Protein: 5g
Substitutions for ingredients:
- Queso de Urbiés cheese can be substituted with feta or goat cheese.
- Chorizo can be substituted with any spicy sausage.
Variations:
- Add chopped jalapeños for extra heat.
- Use different types of cheese for different flavor profiles.
Tips and tricks:
- Make sure the butter is chilled for the dough to come out flaky.
- Don't overfill the empanadas or they will burst open while baking.
- Brushing the tops with beaten egg will give the empanadas a shiny golden brown crust.
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:
- Serve the empanadas on a platter with a side of salsa or guacamole.
Garnishes:
- Garnish with chopped cilantro or green onions.
Pairings:
- Serve with a cold beer or a glass of red wine.
Suggested side dishes:
- Spanish rice
- Black beans
- Grilled vegetables
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of water at a time until it comes together.
- If the empanadas burst open while baking, try sealing the edges better next time.
Food safety advice:
- Make sure the chorizo is cooked through before adding it to the empanadas.
- Store leftover empanadas in the refrigerator and reheat thoroughly before eating.
Food history:
- Empanadas originated in Spain and are now popular throughout Latin America and the Philippines.
Flavor profiles:
- The Queso de Urbiés cheese adds a tangy and slightly salty flavor to the empanadas, while the chorizo adds a spicy and smoky flavor.
Serving suggestions:
- Serve the empanadas as an appetizer or a main dish.
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Region: Spanish