Empanadas
Empanadas, a recipe of Spanish origin, is a highly appreciated snack, served alongside beer in Spain or as a main dish in establishments dedicated to preparing this culinary delight. This delicacy has gained popularity worldwide due to its versatility and savory taste. The fillings for empanadas can vary, offering a palette of flavors and textures that can satisfy any culinary preference.
To prepare delicious empanadas, start by making the dough. You will need 500 g of flour, 100 g of butter or olive oil, 1 egg, 100 ml of warm water, 1 teaspoon of salt, and 1 teaspoon of baking powder. In a large bowl, mix the flour with the baking powder and salt, then add the diced butter. Knead well until the mixture becomes sandy. Gradually add the egg and water, continuing to knead until you obtain a homogeneous dough. Wrap it in cling film and let it rest for 30 minutes.
Meanwhile, you can prepare the filling. A classic variant is the filling with minced meat. Use 300 g of beef or pork, which you can sauté in a pan with a little olive oil. Add a finely chopped onion, 2-3 cloves of garlic, and season with salt, pepper, sweet paprika, and a bit of cumin. You can also add green or black olives for extra flavor. Once the meat is well cooked, let the filling cool.
After the dough has rested, roll it out on a floured surface, ensuring it is even. Cut circles of about 10 cm in diameter. Place a tablespoon of the prepared filling in the center of each circle and fold the dough, sealing the edges by pressing with a fork. You can brush them with a beaten egg for a golden appearance at the end.
Fry the empanadas in hot oil or bake them in the oven at 180°C for 20-25 minutes, until they become golden and crispy. Served warm, alongside a fresh salad or a yogurt sauce, empanadas are a perfect choice for a snack or a hearty lunch. So, get ready to enjoy a culinary delight that combines tradition with innovation, being ideal for both gatherings with friends and family culinary indulgence moments.
Fry some slices of lemon peel in olive oil, let them cool and then mix with the wine. Add salt and stir vigorously until the mixture becomes milky. Gradually add flour, initially mixing with a wooden spoon and then kneading by hand until the dough no longer sticks to your hands. Let it rest in the cold for 2 hours. Meanwhile, prepare the filling for the empanadas: Sauté the onion in a little hot oil until it starts to brown, then add the chorizo, diced boiled egg, and mix well before removing the mixture from the heat. Roll out the dough into a thin sheet and use a large-mouthed glass to cut out circles. On one half of the circle, place the filling, then fold to create a semicircle. Press to seal the filling or use a special device for this. Empanadas are fried in plenty of hot oil until golden brown on both sides. Empanadas are served hot.
Ingredients: 100g smoked ham, sliced 100g chorizo 1 boiled egg 1 chopped onion 3 tbsp tomato sauce 125ml white wine 50ml olive oil lemon zest flour, salt
