Sheila's Motto

"Endeavor to enhance the lives of others through education and encouragement."

Friday, August 11, 2017

Sweet & Savory ~~ Chorizo Empanadas



Excellent empanadas!  After making the meat and potato variety, we want to try our hand at creating some dessert ones next time around.

EMPANADA DOUGH:

  • 2 1/4 cups white wheat pastry flour
  • 1 tsp salt, optional
  • 1/2 cup cold, unsalted butter, diced into cubes
  • 1 egg
  • 1/3 cup ice water
  • 1 Tbsp. distilled white vinegar

INSTRUCTIONS:

  • Mix flour and salt together in a mixing bowl
  • Blend in butter with fork or pastry blender
  • Beat together egg, water and vinegar
  • Add to flour mixture and mix with fork
  • Turn onto lightly floured bread board or counter top
  • Knead a few times to blend dough
  • Form into a rectangle on a cookie sheet
  • Cover with plastic wrap
  • Chill dough in refrigerator

EMPANADA INGREDIENTS:

  • 1 lb. ground chorizos
  • 1 large onion, diced
  • 6-8 cloves of garlic, finely chopped
  • 1 1/2 large red bell peppers, chopped
  • 1 bay leaf
  • 1 tsp. dried oregano
  • 2 medium sized yellow potatoes
  • 1 egg slightly beaten with 1 Tbsp. water

INSTRUCTIONS:

  • Brown ground chorizos with onions and garlic
  • Add red bell pepper and potatoes
  • Add spices
  • Cover and simmer until potatoes are tender
  • Cool mixture to room temperature 
  • Remove bay leaf

FILL EMPANADA DOUGH:

  • Divide dough into equal pieces (depending upon the size of the empanada maker you have, this recipe will yield somewhere between 6-12 empanadas.
  • Roll out piece of dough with a lightly floured rolling pin to about 1/8th inch thick
  • Spoon approx. 2 Tbsp. filling into each one 
  • Fold dough in half
  • Press edges together to seal



  • Place on baking sheet
  • Lightly brush empanadas with some of the egg wash
  • Bake in 400 degree oven for 25-30 minutes or until golden brown.
  • Cool on baking rack before serving

SERVING SUGGESTIONS:

  • Serve with fresh, sliced tomatoes and green olives
  • Serve with salsa, guacamole, and sour cream
  • These are tasty enough to be served without any condiments as the ground chorizos have enough kick of their own!

STRAIGHT FROM THE HORSE'S TROUGH

Straight From the Horse's Trough - Gardening Help for the Suburbanite and Urbanite by [Eismann, Sheila]
  • This was a special treat for me as I was able to pick some tomatoes from my horse trough gardening method to serve with our empanadas.  
  • Here's the link to order a copy of this 
  • quick read e-book:

https://www.amazon.com/Straight-Horses-Trough-Gardening-Suburbanite-ebook/dp/B00C2YU5Z2

If you like Mexican food, you've got to try this recipe!  Give it a whirl, and let me know what you think.

Happy Cooking & Dining!

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