Ingredients and Weight:
- Empanada dough: 2 lbs (1 kg)
- Ground beef: 1 lb (500 g)
- Chorizo sausage, diced: 8 oz (225 g)
- Onion, chopped: 1 large
- Bell pepper, chopped: 1
- Tomato sauce: 14 oz (400 g)
- Paprika: 1 tbsp
- Cumin: 1 tsp
- Oregano: 1 tsp
- Salt and pepper to taste
- Egg wash (1 egg + 1 tbsp water)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Divide dough into 8 equal parts and roll out into thin circles.
- In a large skillet, brown the ground beef and chorizo. Drain any excess fat.
- Add onion, bell pepper, tomato sauce, paprika, cumin, oregano, salt, and pepper. Simmer until the vegetables are soft and the sauce has thickened.
- Place a spoonful of filling into the center of each dough circle.
- Fold the dough over the filling and crimp the edges with a fork.
- Brush the empanadas with egg wash and place on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes, or until golden brown.
Nutritional Information:
- Calories: 350 per empanada
- Fat: 15 g
- Protein: 20 g
- Carbohydrates: 30 g
Dish Characteristics:
- Golden brown and flaky crust
- Savory and flavorful filling with a hint of spice
- Portable and perfect as a tapas-style appetizer or snack
User Comments:
- "These empanadas were absolutely delicious! The filling was perfectly seasoned and the crust was so flaky."
- "I loved the combination of ground beef and chorizo. It gave the empanadas a really rich and satisfying flavor."
- "These empanadas were the perfect size for a tapas-style party. I could easily eat two or three in one sitting!"
Special Precautions and Tips:
- If you can't find empanada dough at your supermarket, you can make your own using a simple flour, salt, and water dough.
- When crimping the edges of the empanadas, be sure to seal them tightly to prevent the filling from leaking out.
- Bake the empanadas until they are golden brown to ensure that the crust is cooked through.
