Empanadas
“Filled with sweet, squishy fruit or rich stew, pies are warming and comforting winter food.”
Filling
- 2 tbsp olive oil
- 1 red and 1 yellow capsicum, deseeded and sliced
- 1 onion, sliced
- 1/2 a chorizo sausage, chopped into small pieces
- 1/2 cup frozen peas
- 2 hard-boiled eggs, roughly chopped
- 2 tbsp chopped parsley
- salt and pepper
Pastry
- 1 cup plain flour
- 1 cup self-raising flour
- pinch salt
- 1/2 cup olive oil
- 1/2 cup dry sherry
When I was in Spain I discovered empanadas and I couldn't get enough of them. They have a delicious, sometimes spicy and colourful filling but the best thing about them is the flavour of sherry and olive oil in the pastry. Try the recipe here and you'll see what I mean.
Method
For the pastry
In a bowl, combine the flours and salt and pour in most of the olive oil and sherry. Using a wooden spoon or your hands, work the pastry so it comes together. You may need to add all the oil and sherry, depending on the flour.
Turn the mixture out onto a bench and knead lightly until you can form a ball. The pastry will feel quite wet and is not to be overworked - its crumbly texture relies on a light hand. Leave to rest in the fridge for 15 minutes but not much longer.
For the filling
Heat oil in a pan and cook the capsicum and onion until soft and lightly coloured. Add the chorizo and cook for a few minutes, then add the peas. Cook for five minutes, remove from heat. Add the eggs and parsley and season with salt and pepper. Leave to cool.
To assemble
Heat oven to 180C.
Take about 70g of pastry and roll out to about half a centimetre. Place a small tablespoon of the mixture on one side, brush the edges with a little egg wash and fold over. Press the edges with a fork or the back of a spoon and brush each pastry with the egg wash. Repeat with the rest of the mixture and pastry.
Place the empanadas on a tray and bake 15 minutes or until golden brown.
To serve
These are delicious hot or cold.
Serves 4-6.
