Leonese-style Empanadas

Ingredients

While the original Peruvian Empanadas de Santa Rita are typically made with a dough that incorporates cornmeal, the Leonese-style Empanadas feature a flaky pastry crust that is more commonly found in Spanish cuisine. Additionally, the filling of the Leonese-style Empanadas includes traditional Leonese spices and ingredients, such as smoked paprika and chorizo, which add a distinct flavor profile to the dish. We alse have the original recipe for Empanadas de Santa Rita, so you can check it out.

• For the pastry: For the pastry:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (60ml) cold water 1/4 cup (60ml) cold water
• For the filling: For the filling:
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1/2 pound (225g) ground beef 1/2 pound (225g) ground beef
• 1/4 cup (60g) chorizo, diced 1/4 cup (60g) chorizo, diced
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1/2 teaspoon cumin 1/2 teaspoon cumin
• Salt and pepper to taste Salt and pepper to taste
• For the egg wash: For the egg wash:
• 1 egg, beaten 1 egg, beaten

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 10g
• Carbohydrates (total, sugars): 30g, 1g
• Protein: 15g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the pastry. Add the cold, cubed butter and use your fingertips to rub it into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the cold water to the flour mixture, mixing with a fork until the dough comes together. Shape the dough into a ball, cover it with plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
4. 4.
   Add the ground beef and diced chorizo to the skillet, breaking up any clumps with a wooden spoon. Cook until the meat is browned and cooked through.
5. 5.
   Stir in the smoked paprika, cumin, salt, and pepper. Remove the skillet from heat and let the filling cool.
6. 6.
   Preheat the oven to 180°C (350°F).
7. 7.
   On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch. Cut out circles using a round cookie cutter or a glass.
8. 8.
   Place a spoonful of the cooled filling onto each dough circle. Fold the dough over the filling to create a half-moon shape, and press the edges together to seal.
9. 9.
   Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg wash.
10. 10.
    Bake the empanadas for 20-25 minutes, or until they are golden brown and crispy.
11. 11.
    Allow the empanadas to cool slightly before serving.

Treat your ingredients with care...

• Chorizo — If you prefer a milder flavor, you can use a sweet or mild chorizo instead of a spicy one.
• Smoked paprika — Opt for a high-quality smoked paprika to enhance the smoky flavor of the filling.

Tips & Tricks

• For a vegetarian version, replace the ground beef and chorizo with a mixture of sautéed mushrooms, onions, and bell peppers.
• Serve the empanadas with a side of chimichurri sauce for an extra burst of flavor.
• If you're short on time, you can use store-bought puff pastry instead of making the dough from scratch.
• Experiment with different fillings such as chicken, cheese, or spinach to create a variety of empanadas.
• To achieve a perfectly flaky crust, make sure the butter is cold and handle the dough as little as possible.

Serving advice

Serve the Leonese-style Empanadas warm as an appetizer or main course. They pair well with a fresh green salad or a side of Spanish rice.

Presentation advice

Arrange the empanadas on a platter, garnished with a sprinkle of fresh parsley or cilantro. Serve them with a small bowl of chimichurri sauce on the side for dipping.