Pastel Cordobés with a Twist

Ingredients

• 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) ice water 1/4 cup (60ml) ice water
• 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 red bell pepper, finely chopped 1 red bell pepper, finely chopped
• 1/2 pound (225g) ground beef 1/2 pound (225g) ground beef
• 1/2 pound (225g) chorizo, casing removed and crumbled 1/2 pound (225g) chorizo, casing removed and crumbled
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cumin 1/2 teaspoon cumin
• 1/4 teaspoon saffron threads 1/4 teaspoon saffron threads
• Salt and pepper to taste Salt and pepper to taste
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 28g (12g saturated)
• Carbohydrates: 30g (2g sugars)
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the cold cubed butter and use your fingers or a pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In a large skillet, heat the olive oil over medium heat. Add the onion, garlic, and red bell pepper, and sauté until softened.
4. 4.
   Add the ground beef and chorizo to the skillet, breaking it up with a spoon. Cook until browned and cooked through.
5. 5.
   Stir in the paprika, cumin, saffron threads, salt, and pepper. Remove from heat and let the filling cool.
6. 6.
   Preheat the oven to 375°F (190°C).
7. 7.
   On a lightly floured surface, roll out the chilled dough into a large rectangle, about 1/8 inch thick.
8. 8.
   Cut the dough into equal-sized rectangles or circles, depending on your preference.
9. 9.
   Spoon a generous amount of the filling onto one half of each dough piece, leaving a border around the edges.
10. 10.
    Fold the other half of the dough over the filling and press the edges together to seal. Use a fork to crimp the edges for a decorative touch.
11. 11.
    Place the pastries on a baking sheet lined with parchment paper. Brush the tops with the beaten egg wash.
12. 12.
    Bake for 20-25 minutes, or until the pastries are golden brown and crispy.
13. 13.
    Remove from the oven and let them cool slightly before serving.

Treat your ingredients with care...

• Chorizo — Make sure to remove the casing before cooking and crumble the meat for even distribution in the filling.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the filling.
• Serve the pastries warm with a side of fresh tomato salsa for a refreshing contrast.
• If you prefer a milder flavor, you can substitute the chorizo with ground pork or chicken.
• Experiment with different shapes for the pastries, such as triangles or half-moons, to add visual interest.
• These pastries can be made ahead of time and reheated in the oven for a quick and delicious meal.

Serving advice

Serve the Pastel Cordobés with a side of mixed greens dressed in a light vinaigrette for a complete and satisfying meal.

Presentation advice

Arrange the pastries on a platter, garnished with fresh parsley or cilantro, to add a pop of color and enhance the visual appeal.