Introduction
Embark on a culinary adventure with this delectable empanada recipe, featuring a rich and savory filling encased in a buttery shortcrust pastry. Empanadas are a versatile dish, popular in various cultures, and can be filled with an array of ingredients. This classic version combines beef and chorizo with aromatic herbs and spices, creating a tantalizing treat perfect for any occasion. Whether enjoyed as an appetizer or a main dish, these empanadas are sure to impress.
Detailed Ingredients with measures
Empanada Shortcrust Pastry:
– 2½ cups plain/all-purpose flour
– 175g (12 tbsp) cold unsalted butter, cut into 1 cm (½”) cubes
– 1 tsp cooking/kosher salt
– 1 egg yolk
– ½ cup warm full-fat milk (30 sec microwave)
Empanada Filling:
– 1½ tbsp olive oil
– ½ onion, finely chopped
– 1 garlic clove, minced
– 300g (10 oz) beef mince (ground beef)
– 120g (4 oz) chorizo
– 2 tsp tomato paste
– 1 tsp fresh thyme, finely chopped
– ½ tsp each dried oregano, cumin, paprika
– ¼ tsp cayenne pepper
– ¼ tsp cooking/kosher salt
– ¾ cup low-sodium chicken stock/broth
– ½ cup tomato passata (or US tomato sauce/crushed tomato)
– 150g (5 oz) potato, peeled and cut into 8mm (⅓”) cubes (~1 cup)
– ⅓ cup green onion, finely sliced
Other:
– 2 hard-boiled eggs (9 minutes using this method)
– ¼ cup green olives, roughly chopped
– 2 eggs, separated; yolks whisked (for sealing and brushing pastry)
Dipping Sauces:
– Empanada sauce
– Other options: ketchup, ketchup + sriracha, pink sauce, taco sauce, salsa dip
Prep Time
Preparation for this empanada recipe will take approximately 2 hours. This includes time for cooling the filling before assembling the empanadas and allowing the pastry to rest in the refrigerator.
Cook Time, Total Time, Yield
Cooking time is about 20 minutes. The total time for this recipe, including preparation and cooking, is approximately 2 hours and 20 minutes. This recipe yields about 10 to 11 empanadas, making it perfect for a gathering or a family meal. Enjoy the delightful experience of making and savoring these golden, flaky treats!
Detailed Directions and Instructions
Empanada Filling
1. Roughly chop chorizo into 1.5 cm (½”) pieces. Blitz using a stick blender until it becomes a paste.
2. Heat olive oil in a large non-stick pan over high heat. Cook the finely chopped onion and minced garlic for 2 minutes.
3. Add the chorizo and cook for another 2 minutes. Then add the beef mince and cook until it is no longer raw.
4. Stir in tomato paste and cook for 1 minute. Add fresh thyme, dried oregano, cumin, paprika, cayenne pepper, salt, chicken stock, tomato passata, and potato cubes. Stir to combine all ingredients.
5. Bring the mixture to a simmer, then lower the heat and let it gently simmer for 15 minutes, stirring occasionally, until the mixture is juicy but not watery, and the potato is cooked.
6. Stir in the finely sliced green onion. Transfer the filling to a bowl and allow it to cool completely before using, which should take around 2 hours.
Empanada Shortcrust Pastry
1. In a small jug, whisk together the warm milk and egg yolk.
2. In a food processor, pulse the plain flour, salt, and cold unsalted butter until the mixture resembles fine crumbs, ensuring the largest lumps are no bigger than peas.
3. Pour in the egg-milk mixture, then blitz on low speed until the dough comes together into a ball, which should take about 10 seconds.
4. Turn the dough out onto a lightly floured work surface and shape it into a smooth log approximately 20 cm (8″) long.
5. Cut the log in half, then shape each half into 2 cm (0.8″) thick round discs. Wrap each disc in cling wrap and refrigerate for 30 minutes or overnight.
6. Once chilled, place one disc on a lightly floured work surface and roll it out to a thickness of 3 mm (0.1″).
7. Using a bowl or cutter, cut out 15 cm (6″) rounds. Keep the rounds covered in the fridge, stacked on paper, as you continue to roll and cut until you have about 10 or 11 rounds.
Make Empanadas
1. Preheat your oven to 220°C (425°F) (200°C fan).
2. Ensure the filling is cold but spreadable.
3. Place 3 tablespoons (55g) of filling on the top half of a pastry round. Spread it flat in a half-moon shape, leaving a 1.5 cm (0.6″) border.
4. Sprinkle the filling with roughly chopped green olives and a bit of whisked egg yolk.
5. Brush the edge of the dough with egg white, then fold it to enclose the filling, pressing out any air and sealing the edge securely. Optionally, create empanada pleats or crimp the edge with a fork.
6. Place the prepared empanadas on 2 baking trays and brush the tops with egg yolk.
7. Bake in the preheated oven for about 20 minutes, or until the empanadas are golden brown all over and crispy on the base.
8. Serve the empanadas hot with your choice of dipping sauce.
Notes
Chorizo Preparation
Make sure the chorizo is chopped into uniform pieces for even blending.
Cooling Time
Allow the filling to cool completely before assembling the empanadas to prevent the pastry from becoming soggy.
Rolling the Pastry
Keep the pastry covered to avoid drying out while you cut the rounds.
Oven Adjustments
Keep an eye on the empanadas as they bake; ovens may vary in heating efficiency.
Dipping Sauce
Feel free to get creative with dipping sauces like sriracha blends or pink sauce for a unique flavor profile.
Cook techniques
Pastry Making
Shortcrust pastry involves cutting cold butter into flour until the mixture resembles coarse crumbs. This technique ensures a flaky texture in the pastry. Adding an egg yolk and milk creates a cohesive dough that is easy to roll out.
Chorizo Blending
For a smoother consistency, chop chorizo into small pieces and blitz with a stick blender. This allows the flavors to distribute evenly throughout the filling.
Sautéing Aromatics
Cooking onions and garlic in oil over high heat caramelizes their natural sugars, enhancing their sweetness and flavor in the filling.
Simmering the Filling
Simmering the filling allows the potatoes to cook through while the flavors meld together. Stirring occasionally helps prevent sticking and ensures an even texture.
Rolling Dough
After chilling, the dough needs to be rolled out to the desired thickness. This technique ensures even thickness for consistent baking results.
Filling Empanadas
When placing the filling on the pastry, it’s important to leave a border to ensure that the empanadas can be sealed properly without the filling spilling out.
Sealing Empanadas
Brushing the edges with egg white before folding helps create a strong seal. Pressing out air prevents the empanadas from puffing up too much during baking.
Baking
Baking at a high temperature ensures a golden-brown, crispy exterior while keeping the inside juicy. The use of egg yolk as a wash adds color and shine.
FAQ
Can I use different fillings for the empanadas?
Yes, you can use a variety of fillings such as chicken, vegetables, cheese, or beans according to your preference.
How do I store leftover empanadas?
Leftover empanadas can be stored in the refrigerator for up to three days. For longer storage, consider freezing them before baking.
Can I make the pastry ahead of time?
Absolutely! The pastry can be made and chilled in the refrigerator for up to 24 hours before rolling out and filling.
What types of sauces pair well with empanadas?
Empanadas pair well with various dipping sauces, including empanada sauce, ketchup, salsa, or even a spicy sriracha mix.
How do I ensure my empanadas remain crisp after baking?
Baking at the correct temperature and ensuring that the filling is not too watery will help maintain a crispy texture. Serve them immediately after baking for best results.
Conclusion
The empanadas made from this recipe offer a delightful blend of flavors, combining the richness of beef and chorizo with the fragrance of spices and herbs. The crispy, buttery pastry envelops a savory filling that is sure to please. Whether served as a snack, appetizer, or main dish, these empanadas are a fantastic dish for gatherings or family meals. Enjoy them hot with your favorite dipping sauces for an elevated dining experience.
More recipes suggestions and combination
Fill empanadas with chicken, spinach, and feta for a Mediterranean twist.
More recipes suggestions and combination
Combine sautéed mushrooms, garlic, and cream cheese for a savory vegetarian option.
More recipes suggestions and combination
Try a sweet variant with chocolate and banana filling for dessert empanadas.
More recipes suggestions and combination
Experiment with a seafood filling using shrimp, cilantro, and lime for added zest.
More recipes suggestions and combination
Use leftover roasted vegetables and mozzarella for a hearty and delicious filling.
