Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, cut into small cubes
- 1/4 cup cold water
- 1 egg, beaten
- 1/2 cup Serra da Estrela cheese, grated
- 1/2 cup chorizo, diced
Special equipment needed:
- Rolling pin
- Empanada mold or cookie cutter
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a large mixing bowl, combine flour and salt. Add butter and mix with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
2. Add cold water and mix until the dough comes together. Form a ball and wrap in plastic wrap. Chill for at least 30 minutes.
3. Preheat oven to 375°F.
4. On a floured surface, roll out the dough to 1/8 inch thickness. Cut out circles using an empanada mold or cookie cutter.
5. In a small bowl, mix together the grated Serra da Estrela cheese and diced chorizo.
6. Place a spoonful of the cheese and chorizo mixture in the center of each dough circle.
7. Fold the dough over to create a half-moon shape. Use a fork to crimp the edges together.
8. Brush the empanadas with beaten egg and place them on a baking sheet lined with parchment paper.
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 12 empanadas
Nutritional information:
Calories per serving: 200
Total fat: 12g
Saturated fat: 7g
Cholesterol: 50mg
Sodium: 250mg
Total carbohydrates: 16g
Dietary fiber: 1g
Sugars: 0g
Protein: 7g
Substitutions for ingredients:
- Serra da Estrela cheese can be substituted with any other soft cheese such as brie or camembert.
- Chorizo can be substituted with any other cured meat such as salami or prosciutto.
Variations:
- Add diced onions and garlic to the cheese and chorizo mixture for extra flavor.
- Add chopped herbs such as parsley or cilantro to the dough for added freshness.
Tips and tricks:
- Make sure the butter is cold when mixing it with the flour to ensure a flaky crust.
- Chill the dough for at least 30 minutes before rolling it out to prevent it from becoming too soft.
- Use a fork to crimp the edges of the empanadas together to ensure they stay sealed during baking.
Storage instructions:
Store leftover empanadas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat empanadas in a preheated oven at 350°F for 5-10 minutes, or until heated through.
Presentation ideas:
Serve empanadas on a platter with a side of salsa or guacamole for dipping.
Garnishes:
Garnish with chopped fresh herbs such as parsley or cilantro.
Pairings:
Pair with a glass of red wine such as Rioja or Malbec.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the dough is too sticky, add a little more flour.
Food safety advice:
Make sure to cook the empanadas to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Empanadas originated in Spain and are now a popular dish in many Latin American countries.
Flavor profiles:
The Serra da Estrela cheese and chorizo combination creates a savory and slightly spicy flavor profile.
Serving suggestions:
Serve as an appetizer or as a main dish with a side salad or roasted vegetables.
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Region: Portuguese