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Chorizo Empanada Recipe
Description
Empanada is a typical Tapas recipe from Spain, it is larger than the Mexican one and it can be stuffed with many different ingredients but the most common are chorizo, tuna and ground beef!
Ingredients
17 oz
package puff pastry (2 sheets) 2
chorizo sausages 1 c
white wine 2
bay leaves 1
onion 2 T
olive oil 1⁄4 t
salt 1⁄2
green pepper 1⁄2
red pepper 7 oz
tomato sauce 2
eggs (hard-boiled) 1
egg (beaten)Instructions
- Thaw empanada puff pastry sheets if necessary.
- Prick chorizo sausages in several places.
- Pour 1 cup of white wine in a saucepan and bring it to a boil.
- Add chorizo sausages and 2 bay leaves.
- Simmer for 10 - 15 minutes. Then transfer chorizo sausages to a plate, slice and the cut into halves.
- Peel and chop onion.
- Heat 2 tablespoons of olive oil in a large skillet and add onion. Add 1/4 teaspoon of salt and cook for 7 - 8 minutes over low heat.
- Chop both green and red peppers and add them to the skillet. Cook over low heat for 8 - 10 minutes more or until vegetables are soft.
- Place onion and peppers in a bowl, add tomato sauce and mix.
- Peel and chop the hard-boiled eggs.
- Add chopped hard-boiled eggs and chorizo sausages to the bowl and mix.
- Roll out 1 puff pastry sheet on baking sheet. Arrange the mix leaving 1 inch border.
- Roll out the second empanada pastry sheet atop filling. Fold the bottom sheet up over the top pastry sheet and crimp the edges to seal it.
- Beat an egg and brush the top pastry sheet.
- Prick softly the top pastry sheet with the tines of a fork to allow steam to escape.
- Preheat oven to 300 degrees F (150º C) and bake the empanada for 35 - 40 minutes or until golden.
- Leave to cool slightly, serve and enjoy your Spanish chorizo empanada recipe! See more Spanish Tapas recipes.
Notes
- Check out our delicious beef empanada recipe!
Summary
| Yield | |
|---|---|
| Prep time | 10 minutes |
| Cooking time | 50 minutes |
| Total time | 1 hour |
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