Ingredients
Equipment
Method
Instructions
- In a large mixing bowl, combine the all-purpose flour and salt. Add the chilled, cubed butter and blend it into the flour using your fingers or a pastry cutter until the mixture resembles coarse crumbs. Gradually add the ice water, mixing until the dough just comes together. Be careful not to overwork it. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- In a skillet over medium heat, add the olive oil. Once heated, add the diced onion and bell peppers. Sauté for about 5 minutes, or until the vegetables are tender. Add the chorizo and cook until browned and cooked through. Stir in the beaten eggs and cook until the eggs are fully set. Remove from heat and stir in the shredded cheddar cheese until melted. Let the filling cool slightly.
- Preheat your oven to 400°F (200°C). On a floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a round cutter or a bowl to cut out circles of dough, approximately 5-6 inches in diameter.
- Place a spoonful of the chorizo filling in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges together to seal. You can crimp the edges with a fork for a decorative touch and to ensure they are well-sealed.
- Arrange the empanadas on a baking sheet lined with parchment paper. Brush the tops with olive oil for a golden finish. Bake for about 20-25 minutes, or until golden brown and crispy.
Notes
- Customize your filling with leftover vegetables or different meats.
- These empanadas can be frozen before baking for quick meals later.
- Store in an airtight container in the fridge for up to 3 days.