Beef And Chorizo Empanadas Recipes

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.

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.

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.

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

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.

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.