Chorizo Empanadas

Small in size, but mighty in flavor. And yes, if you don’t get a good seal, they will open up. But that’s okay.

SOFTWARE

·         2 1/4 c. flour

·         1 t. salt

·         8 T. butter, cold, cut into pieces

·         1/3 c. water, cold

·         2 eggs, divided

·         1 T. white vinegar

·         9 oz. chorizo, ground

·         1 yellow onion, medium, diced, small

·         1/3 c. roasted red peppers, diced, small

·         3 T. basil pesto

·         1/2 c. crème fraiche

·         1 1/2 T. water

METHOD

1.       In a bowl, mix together the flour and salt. Rub the butter into the dry ingredients until you get a course meal.

2.       In a cup or small bowl, whisk together the water, 1 egg, and the white vinegar. Pour the liquid into the dry ingredients and whisk together until it combines in a dough.

a.       NOTE: You can do steps 1 and 2 in a food processor. Just pulse the dry ingredients with the butter first before adding the liquid. Save your strength.

3.       Knead the dough on a floured surface about 3 to 4 times. Form into a disk, and wrap with cling wrap. Place in the refrigerator for 1 hour.

4.       In a medium skillet over medium heat, break up the chorizo and cook, releasing the oils and getting the meat brown. Remove the meat with a strainer into a bowl.

5.       With the leftover oil from the chorizo, cook the onion until soft, about 5 minutes. Add the roasted red peppers and cook for another minute. Add the mixture to the chorizo.

6.       In a separate bowl, mix together the pesto and crème fraiche. I have a suggested amount of each, but find a nice flavor balance you like.

7.       Heat the oven to 400 degrees.

8.       After the resting time has ended, remove the dough from the refrigerator and place on a lightly floured surface. Roll the dough out to about 1/8 inch thickness, and use a 4 inch circle cutter to portion out the dough. You should get about 16-18 empanadas.

9.       For each circle, spread a layer of the crème fraiche mixture, leaving a space around the edge to be able to seal the dough. Add some of the chorizo mixture in the middle.

10.   Fold the dough in half, using water on the edges to help them seal, and press the edges with the tines of a fork. Place them on a prepared baking sheet lined with parchment paper.

11.   Repeat until all the empanadas are formed. Mix together 1 egg and the water, and lightly brush each one.

12.   Bake for 15-20 minutes or until golden brown. Remove to a rack and rest for 5 minutes.

13.   Serve with your favorite sauce or eat straight from the rack.

14.   Enjoy.

VARIENTS

The filling is the way to change things up. Beef and chicken are also good protein substitutes. If you can’t find or don’t like crème fraiche, sour cream can be a substitute. Add some of your favorite spices when cooking the meat for another level of flavor.