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Chorizo empanada with crispy pastry
Empanada filled with spicy sausage and peppers

Chorizo empanada

Author: Flavelo
Recipes Main Courses Quick Meals
The empanada comes from the Spanish word 'empanar' (to wrap in bread). In this version, the fat from the chorizo sausage is the secret ingredient: it melts during cooking and flavours, or 'confits', the onion and pepper from within, while the pastry shell preserves all the juices.
🕒 Prep Time 40 mins
🍳 Cook Time 25 mins
⌛ Total Time 1 hr 35 mins
🍽️ Servings 6 servings
🔥 Calories 360 kcal
🌍 Cuisine Argentinian

Ingredients

Equipment Needed

  • Pastry cutter or bowl: for cutting circles.
  • Fork: for sealing.

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

Mix the flour with the salt, then rub in the cold butter/lard until it resembles wet sand. Add the water and bring together quickly. Wrap in cling film and refrigerate for 30 minutes.

Tip: The cold fat remains in small pieces within the dough. Upon baking, these melt, creating steam pockets which make the pastry flaky and short.
2 ✓

Dice the chorizo finely. Start frying it in a pan with a little oil. If it releases a lot of fat, drain some off.

Tip: During rendering, the flavoured sausage fat becomes the cooking fat for the vegetables.
3 ✓

Add the chopped onion, garlic, and pepper to the sausage. Sauté until soft. Season, cool completely, then stir in the cheese.

Tip: Never put hot filling into the pastry, as it melts the butter in the raw dough, resulting in a soggy bottom.
4 ✓

Roll out the dough to 3 mm thickness and cut out circles. Place filling on them, fold in half, and crimp the edges with a fork.

Tip: Do not overfill, as steam generated during baking may burst the pastry.
5 ✓

Bake at 200°C for 20-25 minutes until golden brown.

Tip: The high temperature bakes the pastry quickly, preserving its shortness.

Recipe FAQ

Why did the pastry turn out hard?
You kneaded it for too long, developing the gluten structure which makes the dough elastic but tough. Shortcrust pastry should only just be brought together.

Ingredients

  • 400 g Wheat flour (Plain flour)
  • 1 tsp Salt
  • 150 ml Cold water
  • 100 g Butter or lard (cold)
  • 250 g Chorizo sausage
  • 1 pc Onion
  • 2 cloves Garlic
  • 1 pc Red bell pepper
  • 1 tsp Ground smoked paprika
  • 0.5 tsp Pepper
  • 1 tbsp Olive oil
  • 50 g Grated cheese (e.g. Cheddar)