Crispy pastries, filled with spicy chorizo and vegetables.
Ingredients
0.5 OZ / 15 ML olive oil
2 OZ / 50 G white onion
1 EA garlic
2.5 OZ / 75 G red bell pepper
2 OZ / 50 G tomatoes
1 TSP smoked paprika
2.5 OZ / 75 G potato
2 OZ / 50 G chorizo
7 OZ / 200 G all-purpose flour
1 EA egg
0.5 TSP salt
2 OZ / 50 G butter
1 OZ / 30 ML iced water
0.5 TSP pepper
Directions
Prepare the onion and potato by peeling and quartering them. Deseed the pepper and roughly chop along with the tomato.
Add the onion, tomato, pepper, potato, chorizo and garlic to the mixing bowl. Chop for 10 seconds / speed 6. Scrape down the sides.
Add the olive oil and paprika to the mixing bowl, then sauté with the measuring cup removed for 20 minutes / 265°F|130°C / speed 1 / stir.
Once the filling is cooked, add some salt and pepper then blend the filling for 10 seconds / speed 4. Remove from the mixing bowl and allow to cool down.
Add the flour, salt, butter and egg to the mixing bowl. Insert the lid with the measuring cup removed and knead for 45 seconds. Halfway through, add your iced water to the mix to combine all together.
Remove your dough from the mixing bowl and empty onto the surface. Divide into 16 balls and roll them out flat till you have a circle of 3-4 inches in diameter. Place your filling into the middle and fold in half, sealing with water. Crimp the dough.
You can cook the empanada in 2 ways, either deep fry for 8 minutes at 180°C / 360°F or bake in the oven for 15 minutes at the same temperature.
Enjoy your snack!
Recipe Note
TIPS:
Use any kind of filling, sweet or savory, for this recipe.
Our Queso Blanco sauce works great as a dipping sauce.
