Chorizo Empanadas Food

BEEF & CHORIZO EMPANADAS

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.

CHORIZO EMPANADAS

Steps:

• Heat oven to 400ºF.
• Beat cream cheese and butter in large bowl with mixer until blended. Gradually beat in flour. Shape into ball; wrap in plastic wrap. Refrigerate while preparing empanada filling.
• Cook meat and onions in large skillet on medium-high heat 9 to 10 min. or until meat is done, stirring frequently. Drain. Cool completely.
• Roll out dough on lightly floured surface to 1/8-inch thickness. Use 4-inch cookie or biscuit cutter to cut dough into 24 rounds, rerolling scraps as necessary. Spoon 1 Tbsp. meat mixture onto center of each; brush edge with egg. Fold in half; seal edges with fork.
• Place on baking sheet sprayed with cooking spray. Cut small slits in tops to vent; brush with remaining egg.
• Bake 18 to 20 min. or until golden brown.

POTATO AND CHORIZO EMPANADAS

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

CHICKEN AND CHORIZO EMPANADAS

Steps:

• Heat the oven to 180C/350F/Gas 4.
• For the filling, put the chicken thighs in a small roasting dish, season well all over with salt and pepper and roast for about 45 minutes, or until cooked through. Set aside to cool a little.
• Meanwhile, make the pastry. Melt the butter and leave it to cool slightly. Put the flour in a large bowl and mix in the salt. Pour in the butter and egg. Start mixing, adding 3-5 tablespoons of water as you go, until you have a soft dough. Turn this out onto a clean work surface and knead it gently for a couple of minutes, or until smooth. Return the dough to its bowl, cover and set aside to rest while you prepare the filling.
• To finish the filling, heat the oil in a frying pan over a medium-low heat. Add the onion and cook for 10-12 minutes, or until soft.
• Add the garlic, chorizo, cumin seeds and raisins. Cook over a medium heat for 5-8 minutes, stirring often, until the chorizo is cooked. Remove from the heat.
• Once the chicken thighs are cool enough to handle, remove the skin. Pull all the meat from the bones and chop it roughly. Add to the chorizo mixture. Taste and add salt and pepper if needed (the chorizo is already quite salty), then leave to cool completely.
• Turn the oven to 200C/400F/Gas 6 and line a large baking tray with baking parchment.
• Lightly flour the work surface and roll out the dough to a thickness of 3-4mm. Use a 12cm/4½in cutter or a small bowl to cut out 10 discs. You will probably need to re-roll the offcuts once to get this many. Divide the filling between the discs. Dampen the edges of the dough with water then fold over one half of each disc to make a semicircular parcel. Press the edges together firmly then crimp or press the edges with a fork.
• Put the empanadas on the baking tray and brush with beaten egg. Bake for 15-20 minutes, or until golden-brown. Eat them warm, on their own or with a chilli sauce.

POTATO AND CHORIZO EMPANADAS

Steps:

• Filling: In a sauce pan, cover potatoes with water and bring to a boil.
• Reduce heat and simmer for about 6 minutes until potato is tender.
• Drain water from potatoes.
• Place 1/4 cup of broth in a skillet and add sausage.
• Bring to a boil and cook for 1 minute.
• Add onion and bell pepper and cook 2 minutes.
• Add cooked potatoes and 1/4 cup broth and cook until liquid evaporates.
• Chill chorizo mixture while preparing dough.
• Dough: Level flour with a knife in measuring cup.
• Mix 1/2 cup of flour, water and vinegar, stirring with a whisk to combine.
• Preheat oven to 400°F.
• In a separate bowl mix: 1 1/2 cups flour, sugar, salt, and salt, stirring with a whisk.
• Cut shortening into dough with a pastry blender or 2 knives.
• Should resemble coarse meal.
• Add this mixture to wet mixture and toss until flour mixture is moist.
• Chill dough in freezer for 10 minutes.
• Place on floured surface and roll out into a rectangle (18x12).
• Using a biscuit cutter and cut into 4 inch circles.
• Spoon 1 tbsp filling into circles and leave a 1/2 inch border.
• Seal dough with fingers.
• Combine water and egg and brush egg mixture over dough to help seal.
• Place on baking sheet and bake at 400°F for 20 minutes until golden brown.

BEEF AND CHORIZO EMPANADAS

Steps:

• Remove the chorizo from the casing and add to a mixing bowl with the beef mince, onion, coriander, parsley, smoked paprika, cumin and chilli flakes. Mix everything together then place into a frying pan over medium heat and cook for 2 minutes. Add the tomato paste and cook for a further 5 minutes or until everything is cooked through. Remove the pan from the heat and let the mixture cool before storing in a container in the fridge overnight. This intensifies the flavour.
• Add the flour to a bowl and add in the butter, begin to rub the butter and flour with your fingertips until a breadcrumb-like consistency. Add the egg and water, bring together then turn out onto a floured surface and begin to knead until soft and smooth. Cover with glad wrap and place into the fridge to rest for 20 minutes. When ready to use, divide the dough into four even portions and roll out each portion into a thin sheet. Use a cookie cutter to cut out discs. Use immediately or store in the fridge cover in glad wrap.
• Wet the edges of the dough and pinch both sides up, place in some filling and then fold in half and seal the edges. Start at one end and begin to braid by folding one triangle of dough over itself, press to seal stretch that part of the dough of the dough a bit and continue to fold over the top, pressing to seal.
• Place onto a lined baking tray and brush with egg wash, place into a preheated oven and bake for 20 minutes. When the empanadas are ready, remove from the oven and let cool for 5 minutes.

FLAKY CHORIZO POTATO AND CHEESE EMPANADAS

Steps:

• 1. In a large mixing bowl, combine flour and salt. Mix well. - Add the 2 tbsp. of cooking oil and vodka - Add water a little at a time and mix using your hands - Knead. Dough should be firm but not dry. Adjust water amounts accordingly. - Form into one large ball and cover. Let stand for 30 min. - After thirty minutes, stretch out dough with a roller as thin as possible
• 2. - Using a round cookie cutter or a cup, cut dough circles. The number of empanadas will depend on the size of you cup or cookie cutter. - Pass roller over circles a couple of more times then place about 1 to 1 1/2 tbsp. of stuffing on one side of circle. Fold one side over mixture forming a crescent. Pinch edges to keep stuffing from escaping. - Heat oil in pan. Once oil is hot, fry empanadas, turning them over every couple of minutes until both sides are golden brown.
• 3. Stuffing: In a pan, add chorizo and onion. Cook stirring until chorizo breaks apart. Add cubed potatoes and salt to taste. Cover and leave cooking until potatoes are soft. Uncover and cook for 5-10 more minutes until liquid evaporates. There shouldn't be any oil on the bottom of the pan. If the mixture is too moist, the juices will escape the dough making it difficult t fry. Before scooping mixture into empanadas, cube the cheese and add to mixture.

POTATO, PEPPER, AND CHORIZO EMPAñADAS

Steps:

• Make filling:
• Cook chorizo in oil in a 2 1/2- to 3-quart heavy saucepan over moderate heat, stirring, 2 minutes, then transfer to a medium bowl with a slotted spoon. Add onions to saucepan and cook, stirring frequently, until golden and very soft, about 15 minutes. Add garlic, bell peppers, bay leaf, salt, and oregano and cook, stirring frequently, until peppers are very soft, about 15 minutes. Peel potato and cut into 1/2-inch pieces, then stir into onion mixture and cook over moderately low heat, covered, stirring frequently, until potatoes are just barely tender, 10 to 12 minutes. Add potato mixture to chorizo and stir to combine. Cool filling to room temperature and discard bay leaf.
• Form and bake empanadas:
• Put oven racks in upper and lower thirds of oven and preheat oven to 400°F. Divide dough into 12 equal pieces and form each into a disk. Keeping remaining pieces covered, roll out 1 piece on a lightly floured surface with a lightly floured rolling pin into a 5-inch round (about 1/8 inch thick).
• Spoon about 2 tablespoons filling onto center and fold dough in half, enclosing filling. Press edges together to seal, then crimp decoratively with your fingers or tines of a fork. Transfer empanada to a baking sheet. Make 11 more empanadas in same manner, arranging on 2 baking sheets.
• Lightly brush empanadas with some of egg wash and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, about 25 minutes. Transfer empanadas to a rack to cool at least 5 minutes. Serve warm or at room temperature.

CHORIZO AND POTATO EMPANADAS

Steps:

• Prepare empanada dough according to your chose recipe. Wrap the dough in plastic wrap, and let it rest at room temperature for 1 hour or overnight in the refrigerator.
• Place the sausages in a skillet, and cover them halfway with water. Cook the sausages until the water has evaporated then continue to cook until all sides are browned and the sausages are cooked through.
• Use a spatula to crumble the sausages, and brown them in the skillet for a few minutes longer. Remove sausages from the heat, and set aside to cool.
• Place the onions, cumin, and chopped peppers in the same skillet, adding a bit of vegetable oil if needed. Sauté the vegetables until softened and fragrant.
• Add the potatoes and 1/2 cup of the chicken broth to the skillet with the vegetables, and cook until the liquid has evaporated. Add more liquid in small amounts if necessary, and continue to cook just until the potatoes are just tender.
• Stir the sausage into the potato mixture, and let the filling cool. Season with salt and pepper to taste.
• Preheat the oven to 375 F.
• Divide the empanada dough into about 12 pieces (for medium-large empanadas), and roll each piece into a circle.
• Fill each circle of dough with a couple of tablespoons of filling. Wet the edges of the dough lightly with water and fold the circle of dough in half, sealing the filling inside. Press the edges firmly to seal.
• Fold the edges over in a decorative braid .
• Brush the empanadas lightly with the egg yolk, and place them on a baking sheet. Bake empanadas for 25 to 20 minutes, or until puffed and golden brown.
• Serve empanadas warm or at room temperature.