Empanadas are always a delight whether as an aperitif or for the meal if accompanied by a good salad. We like them crispy on the outside, with a soft and spicy filling on the inside. To stay in the finger food spirit, I serve them with a little sauce. It’s a delight !
You can already find some empanada recipes on the blog. Including these with spinach, raisins and pine nuts. These were made with bread dough. Here I have returned to my favorite dough. A simple shortcrust pastry, but which is so crispy that it almost feels like biting into puff pastry. This is by far the one I like the most. It is very simple to prepare and work, and really very pleasant to taste. The secret to doing it is not to overwork it. I prepare it in a food processor and above all, I mix as little as possible, so that you can still guess a few small pieces of butter.
For the filling, I like to keep it simple. Ground beef, a little chorizo, tomato puree to bind it all together, and you’re done.
To make the little “slippers”, I thought for a long time that the little molds that you find everywhere could simplify things. In fact, it’s much easier without. The first is always a little hesitant, but afterwards, I assure you, it becomes almost child’s play. Besides, it doesn’t matter if they’re not perfect, because they’re already so good.
Beef and chorizo empanadas:
120g cold butter
1/2 tsp salt
1/2 tsp garlic powder
80g cold water
Place the flour, coarsely chopped butter, salt, garlic and water in the food processor bowl. I use the Thermomix, but you can do with any other device.
Mix by giving a few impulses. You have to stop as soon as the dough comes together. It is sometimes necessary to add a small trickle of water. It doesn’t matter if you still see little bits of butter.
Place the dough on a lightly floured sheet and roll it out.
Refrigerate for at least 1 hour.
Meanwhile, prepare the garnish.
250g ground beef
75 g chorizo (strong)
1 clove of garlic
1/2 tsp paprika (smoked)
1 heaped tbsp tomato puree
1 tbsp sherry vinegar
Brown the chopped shallot in a little oil.
Add the minced meat and the chorizo. Brown over high heat for about 5 minutes.
Add grated garlic, paprika and mix.
Then add the tomato puree and vinegar. Season.
Let cook for a few minutes, stirring.
Add the coriander and pass the preparation in the blender to have a homogeneous texture, without large pieces. You shouldn’t have anything too smooth either.
Preheat the oven to 180°C.
Cut 9/10 cm circles in the finely rolled out dough.
Place a spoonful of filling on each round, and pack it lightly. Take the dough in your hand, and with your fingertips, pinch the 2 edges of the dough all around the stuffing.
To make the border, just start from one side and twist to the other edge.
Place on a baking sheet as you go. Reroll the dough to make more. We normally do about 20.
Brush the empanadas with a little milk or an egg yolk, if you want them more golden.
Bake for 20 to 25 minutes.
They warm up very well
Serve with a sauce.
For me it was chipotle ketchup. You can choose a berbecue sauce, or with cheddar, yogurt or even a pesto or a chimichurri sauce…
To finish: in the dough, I add a little garlic powder. I discovered this ingredient recently, and finally I love it. I find it’s a great way to add fragrance with a simple swipe. Of course, it replaces garlic when you don’t have any, but it can also be used in many preparations, such as shortcrust pastry here. It gives me lots of ideas!
I love chipotle, a smoked pepper. So, as soon as I see a chipotle product, I buy to test. This time it was ketchup.