BEEF & CHORIZO EMPANADAS
Think of these beef and chorizo empanadas as a kind of South American pasty. They can be baked or fried and are tasty served with guacamole and sour cream
Provided by Tilly Amore
Categories Buffet, Lunch, Snack, Supper
Time 1h10m
Yield Makes 16
Number Of Ingredients 12
Steps:
- Tip the flour into a bowl with 1 tsp salt and add the butter. Rub the butter and flour with your fingertips until crumbly. Add the eggs and 100ml cold water, bring together to a dough then turn out onto a floured surface and begin to knead until soft and smooth. Cover with cling film and put in the fridge to rest for 20 mins.
- Remove the chorizo from its casing and add to a mixing bowl with the mince, onion, coriander, parsley, paprika, cumin and chilli flakes. Mix everything together, then cook in a frying pan over a medium heat for 2 mins. Add the tomato purée and cook for a further 7-10 mins until everything is cooked through. Remove from the heat and allow to cool.
- Heat the oven to 180C/160C fan/gas 4. Divide the dough into four portions and roll out each one into a thin sheet. Use a 10cm biscuit cutter to cut out discs. Place 1 tsp of filling in the centre of each disc, wet the edges, pinch both sides up and fold in half to seal. Use a fork to crimp the edges.
- Arrange on a lined baking tray, brush with beaten egg and bake for 20 mins. When the empanadas are ready, remove from the oven and cool for 5 mins before serving.
Nutrition Facts : Calories 273 calories, Fat 17 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.9 milligram of sodium
POTATO AND CHORIZO EMPANADAS
Provided by Tyler Florence
Categories appetizer
Time 4h15m
Yield 20 empanadas
Number Of Ingredients 19
Steps:
- Put the potatoes in a large pot and cover with cold water; add the salt and bring to a boil, uncovered. Simmer until fork tender, about 15 minutes.
- Meanwhile, place a large skillet over medium flame. Add the chorizo, and cook, stirring for 5 minutes, until the sausage renders its fat and gets crispy. Add the onion and garlic; season with the cumin, oregano, salt, and pepper. Cook and stir for 5 minutes, until the mixture is soft and has a beautiful red color. Pour in the broth and simmer for 3 minutes.
- Drain the potatoes and fold them into the pan, using a wooden spoon, break up the potatoes into nickel-size pieces. Add the olives and raisins and toss everything together; season with salt and pepper, to taste. Allow the filling to cool before filling the empanadas. Serve with cilantro cream.
- In a large bowl, sift together the flour, masa harina, baking powder, and salt. Stir in the melted butter. Gradually add 1/2 cup to 3/4 cup of water, working it in with your hands to incorporate; the dough should be easy to handle and not sticky. Form the dough into a ball, wrap it in plastic, and chill for 30 minutes.
- Lightly flour your rolling pin and counter. Divide the dough in 1/2 so it will be easier to work with and roll it out to 1/8-inch thickness. Using a 4-inch cookie or biscuit cutter, cut out 10 circles of dough; repeat with the other 1/2.
- Spoon 2 generous tablespoons of filling into the center of each pastry circle, leaving a 1/2-inch border. Brush the edges with the egg wash and then fold the dough over in 1/2 to enclose the filling and form a semi-circle. Tightly seal the edges by crimping with the tines of a fork. Chill at least 30 minutes before baking.
- Preheat the oven to 375 degrees F. Place the empanadas on a buttered baking sheet and brush the tops with additional egg wash. Using a fork, prick a few holes in the top of the empanadas for steam to escape. Bake for 30 minutes, until the pastry is golden brown.
- Cilantro Cream
- 1 cup sour cream
- 1/4 cup finely chopped fresh cilantro leaves
- 1/2 lime, juiced Kosher salt and freshly ground black pepper
- In a small mixing bowl, combine the sour cream, cilantro, and lime juice together. Mix thoroughly; season with salt and pepper. Serve with empanadas.
- Yield: 1 cup
CHORIZO EMPANADAS
Provided by Food Network
Categories main-dish
Time 1h20m
Yield 8 servings (3 empanadas each)
Number Of Ingredients 9
Steps:
- For the empanada dough: Add the flour, butter, salt, eggs and 1 cup water to the bowl of a stand mixer fitted with the dough hook. Mix on medium speed until a dough is formed.
- Wrap the dough with plastic wrap and hold at room temperature for 30 minutes.
- For the chorizo filling: Mix together the chorizo, potatoes, cheese and cilantro in a stand mixer fitted with the paddle attachment. Mix until combined, then set aside.
- Lightly flour a work surface and roll the dough out to 1/8-inch thick. Using a 4-inch round cookie cutter, punch out the rounds.
- Wet the dough rounds slightly with water. Place 1 to 1 1/2 ounces of filling on a round. Fold over and crimp with a fork. Repeat until all rounds are filled.
- Heat the oil in a deep-fryer or Dutch oven fitted with a deep-fry thermometer to 350 degrees F.
- Fry the empanadas in batches until golden brown.
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- To make the pastry, put the boiling water, lard and salt in a mixing bowl or jug, then stir to melt the lard. Put the flour in another mixing bowl, then gradually stir in the liquid, not too quickly, until it forms a smooth dough. As soon as it’s cool enough, work it with your hands – the dough will become too stiff at the end to work with a spoon. Once all the water has been incorporated, tip the dough out onto a work surface and knead for a few minutes until smooth. The aim is to work the pastry to activate the gluten (unlike with shortcrust, which shouldn’t be handled too much). When it’s soft and pliable, wrap in cling film and chill.
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- Return the meat to the pan, pour in enough stock to cover, then bring to a gentle simmer and cook, uncovered, for 2½-3 hours, stirring frequently, until the beef is very tender. If the mixture looks like it’s becoming dry at any point, top up with any leftover stock or freshly boiled water. The liquid should reduce and thicken, but don’t let it dry out. Once the beef is tender, stir in the spring onions and olives, then cook for another 5 minutes. Remove from the heat and leave to cool completely, then shred the meat.
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