Introduction
Empanadas are a delightful dish enjoyed worldwide, perfect for meals or snacks. Stuffed with a savory filling, they are encased in a golden, flaky pastry. This recipe features a robust mixture of chorizo and ground beef complemented by aromatic herbs and spices, along with a medley of vegetables. The resulting empanadas are both satisfying and packed with flavor.
Ingredients
For the Pastry:
– 2½ cups (375g) plain/all-purpose flour
– 1 teaspoon salt
– 12 tablespoons (175g) cold unsalted butter, cut into 1 cm (½ inch) cubes
– 1 egg yolk
– ½ cup (125ml) warm full-fat milk
For the Filling:
– 1½ tablespoons olive oil
– ½ onion, finely chopped
– 1 garlic clove, minced
– 4 oz (120g) chorizo, chopped and blended into a paste
– 10 oz (300g) ground beef
– 2 teaspoons tomato paste
– 1 teaspoon fresh thyme, finely chopped
– ½ teaspoon each of dried oregano, cumin, and paprika
– ¼ teaspoon cayenne pepper
– ¼ teaspoon salt
– ¾ cup (185ml) low-sodium chicken stock
– ½ cup (125ml) tomato passata (or crushed tomatoes)
– 5 oz (150g) potato, peeled and cut into ⅓ inch (8mm) cubes
– ⅓ cup green onions, finely sliced
Additional:
– 2 hard-boiled eggs, chopped
– ¼ cup green olives, roughly chopped
– 2 eggs, separated (whites for sealing, yolks for brushing)
Prep Time
30 minutes (plus 30 minutes for chilling the dough)
Cook Time
20 minutes
Total Time
1 hour 20 minutes
Yield
Approximately 12 empanadas
In this recipe, the process begins with the creation of a simple pastry that forms the outer shell. Once the filling of seasoned beef and chorizo has simmered and cooled, it is encased in the pastry rounds, creating a delicious pocket of flavor. Baked to perfection, these empanadas make for a memorable dish that can be enjoyed on their own or served with a sauce for dipping.
Detailed Directions and Instructions
Prepare the Pastry:
In a food processor, combine flour and salt. Add cold butter and pulse until the mixture resembles fine crumbs. Whisk the egg yolk into the warm milk. Pour this mixture into the processor and pulse until a dough forms. Divide the dough into two discs, wrap in plastic, and refrigerate for 30 minutes.
Make the Filling:
Heat olive oil in a pan over medium heat. Sauté the onion and garlic until softened. Add the chorizo paste and cook for 2 minutes. Add ground beef and cook until browned. Stir in tomato paste, thyme, oregano, cumin, paprika, cayenne, and salt. Cook for 1 minute. Pour in chicken stock and tomato passata. Add the diced potatoes. Simmer for 15 minutes until the mixture is thick and potatoes are tender. Stir in green onions. Let the filling cool completely.
Assemble the Empanadas:
Preheat the oven to 425°F (220°C). Roll out the chilled dough to ⅛ inch (3mm) thickness. Cut out 6-inch (15cm) rounds. Place 3 tablespoons of filling on one half of each dough round, leaving a border. Top with chopped egg and olives. Brush the edges with egg white, fold the dough over the filling, and press to seal. Optionally, crimp the edges or press with a fork.
Bake:
Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with beaten egg yolk. Bake for 20 minutes or until golden brown. Serve hot.
Notes
On Dough:
Ensure the butter is very cold to achieve a flaky pastry. If possible, chill the flour for a few minutes before starting.
On Filling:
Feel free to adjust the spices according to your preference. If you prefer a milder filling, reduce the cayenne pepper.
On Assembly:
For a decorative touch, crimp the edges using a fork or different folding techniques.
On Storage:
Unbaked empanadas can be frozen. Bake them directly from the freezer, adding a few extra minutes to the baking time.
On Serving:
These empanadas are excellent with a side of salsa or sour cream for dipping.
Cook techniques
Making Pastry Dough
Incorporate the cold butter into the flour and salt mixture until the texture resembles fine crumbs. This ensures a flaky pastry. Adding the egg yolk to warm milk before mixing helps bind the dough without overheating the fat.
Chorizo Paste
Blend the chopped chorizo into a paste. This technique enhances flavor integration throughout the filling, ensuring even distribution of the spicy taste.
Sautéing Aromatics
Saute the onion and garlic in olive oil until softened. This step builds the foundational flavor of the filling, making it aromatic and rich.
Simmering the Filling
Allow the filling to simmer after adding the chicken stock and tomato passata. This slow cooking allows the potatoes to become tender and the flavors to meld together, resulting in a cohesive filling.
Rolling Out Dough
Roll the chilled pastry dough to ⅛ inch thickness for even cooking. Thinner dough allows for a crispier exterior while still holding the filling.
Sealing Empanadas
Brush the edges of the dough with egg white before folding and sealing. This ensures a strong bond between the dough halves, preventing leaks during baking.
Crimping Edges
Optionally crimp the edges of the empanadas with a fork. This decorative technique not only adds visual appeal but also reinforces the seal.
Egg Wash
Brush the tops of the empanadas with beaten egg yolk to achieve a golden brown finish. The egg wash promotes browning and adds a glossy appearance to the baked pastry.
Baking Empanadas
Bake the empanadas at 425°F (220°C) until golden. This high temperature helps achieve a crispy crust while cooking the filling thoroughly.
FAQ
Can I use a different type of flour for the pastry?
Yes, although all-purpose flour is recommended for its balanced gluten content; you can experiment with whole wheat or gluten-free flour.
What can I substitute for chorizo?
You can use ground sausage or any spicy meat for a similar flavor profile but adjust the spices to match.
How do I know when the filling is ready?
The filling is ready when the potatoes are tender and the mixture is thick enough to hold its shape without being watery.
Can I make the empanadas ahead of time?
Yes, you can prepare the pastry and filling in advance. Store them separately in the refrigerator for a day or two. Assemble and bake when ready to serve.
What is the best way to reheat leftover empanadas?
Reheat them in an oven at 350°F (175°C) for about 10-15 minutes until heated through and crispy. Avoid microwaving as it can make the pastry soggy.
Conclusion
The empanadas made with this rich and flavorful filling encapsulate a delightful blend of spices and ingredients, offering a taste of comfort and satisfaction. The buttery, flaky pastry perfectly complements the savory meat and hearty vegetables, making this dish ideal for any occasion. Enjoying these empanadas hot from the oven allows you to savor each bite fully, and the incorporation of chorizo adds a unique depth of flavor.
Spanish-Style Beef and Potato Stew
Transform the filling into a stew by cooking it longer with more chicken stock and adding extra vegetables like carrots and bell peppers.
Mediterranean Chicken Empanadas
Substitute ground beef with shredded chicken, and include spinach and feta cheese for a lighter, Mediterranean twist.
Vegetarian Empanadas
Replace the meat with a mixture of black beans, corn, bell peppers, and spices for a delicious vegetarian option.
Sweet and Savory Bacon Empanadas
Incorporate crispy bacon bits into the filling along with caramelized onions and a sprinkle of brown sugar for a sweet and savory combination.
Curried Potato and Pea Filling
Use a mix of mashed potatoes and green peas combined with curry powder for a flavorful vegetarian alternative.
Pasta Fagioli Inspired Filling
Add tiny pasta, kidney beans, and diced tomatoes to the filling for an Italian twist that brings in the essence of pasta fagioli.
Substitute Cheese Filling
Incorporate various cheeses like mozzarella, cheddar, and cream cheese with herbs for a tempting cheesy empanada option.
