Sep 08
Sin categoría
Empanada de Chorizo
Have you ever heard of Empanada gallega? Do you know that there’s a sculpture of the XII century that shows this dish in the Santiago de Compostela’s Cathedral? This is a Traditional dish that has arrived to our days in a perfect shape and taste ;D.
To be honest with you, I’ll tell you that this is my first empanada! To be honest with you, I’ll confess you that I didn’t make the dough myself – I bought it in the supermarket, and to be honest with you, I’ll tell you that it was so easy and so good :D
There’s many fillings for empanada: you can have it with cod and veggies, with fish, with meat and veggies, with octopus, with chorizo… let your imagination run!
I gave this shape to mine… it looks like a calzone… because I only had one dough. But if you want to see a profesional of the empanada, please head to Lechuza’s blog. She is Galician and has done it many times.
Also, Nathan from la Cocina de Nathan has given it a try (following a recipe from Pilar), take a look at his blog and check it out ;D.
Ingredients for 2 servings: 1 dough (masa brisa), 150 grs of chorizo (a tender one would be great here. Follow the link to see some of the varieties – check out in La Tienda if you don’t find in your corner shop), 2 medium ripe tomatoes, 2 medium onions, 1 green pepper, 1 red pepper, 1 zucchini, 2 garlic cloves, 1 egg, olive oil and salt.
- Cut the onions, zucchini, green and red peppers and fry it in a sauce pan with some olive oil at medium heat during 10 minutes aprox.
- Add the minced garlic and the peeled tomatoes cut in dices and cook for another 20 minutes.
- Add the chorizo previously peeled and cut in slices. Taste and add salt if needed.
- Spread the dough over a pizza oven recipient and make small cuts with the fork on it.
- Preheat the oven at 200 ºC.
- Spread the filling over the dough and close it. If you have 2 doughs then the empanada can be round. Use a fork to join the two parts.
- Beat the egg and with the help of a kitchen brush paint the dough.
- Place in the oven and bake for 30 minutes aprox. or until you see it golden.
I’m submitting this recipe to Ivy’s Savory Pies Event. She is a wonderful cook and her Greek and Chipriot recipes are fantastic! If you still haven’t visited Kopiaste, please head over there and enjoy it :D. What about having a tapa of Snails cooked with garlic and mint to eat aside?
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Comments
Wow, Nuria I am drooling looking at that picture. Never had anything similar before. Thanks for submitting it to Savory Pies. Guess what? I made your drunken chicken today but bad luck, we had power failure and I was also baking cookies and could not finish the recipe. However, there is plenty of leftover chicken and hope to make the croquettes for tonight.
Bring it on Nuria! Finally we get to see some empanadas and it looks fantastic with all that beautiful chorizo! Te gusto mucho Nuria!
Ooooh Ivy! Too bad you had a power failure :( Hope that the result was good though. Did you notice that oregano spring on my chicken… guess from where it was ;D
Hope that the croquettes come out good. Please remember to shape them only when the paste is cold.
He, he Peter :D. Do you know what you said? Te gusto mucho = I like you a lot!!! He, he
La empanada estaba muy buena!
Beautiful crust; it looks absolutely perfect.
That crust is utterly mouth-watering, Nuria. I love the glaze that they egg wash creates.
I’ve been to Santiago de Compestela! Unfortunately, it was on a Sunday morning and the church was standing room only!
I want that empanada! (and the snails)
I wish we could things like empanada dough here ready made. That emapanada lloks so tasty.
What a beautiful golden brown colour. I would like to try something like this. Chorizo sounds like a great option.
I’ve never made empanadas nor have I ever eaten them but this I simply have to try. It looks like you could fill it with just about anything.
ay.. si yo comiera chorizo te dijiera que estas empanadas estan riquisimas! they still look gorgeous tho!
Hola Tara :D Welcome to Spanish Recipes! Well, well… thanks so much for your kind words!
Thank you Susan! Yeah, that crust was nice to photograph :D
Ah, you are lucky Katie! You’ve been in more Spanish cities than I! I’m looking forward to visiting Santiago de Compostela and doing “El camino de Santiago”
Hola Glamah! I love it when I can find a shorter and easier way to a recipe ;D
It’s really easy Psychgrad… and if you can find the mass in the supermarket, then you can do it with your eyes closed ;D
That’s the thing Giz! It fits every taste… it’s a global empanada! ;D
Hola Bren! Welcome to Spanish Recipes!!! Deduzco que no te gusta el chorizo… siempre puedes poner otra cosa dentro. You can make it with ground beef or pork if you like it better ;D
Mmm, the dough looks so flaky and delicious. I’m drooling…
Hola Emiline! It looks so good because I bought the dough!!! I wonder how would look if I made my own ;D
The crust is perfect but the “money shot” is of the empanada’s interior…in all it’s chorizo glory!
I’ve never tried an empanada before, this one looks positively drool-worthy! I think i’d have to make the dough myself though, I’ve never seen it for sale here…!
Whoaaaa Nuria! That is a thing of beauty! I wish I had one right now for lunch!
Hola sweet Nuria…delish empanada. Absolutely droolworthy…what a great savoury pie! I love the mouth-watering interiors & the crust! YUM!!
You are a chorizo lover, Peter! Maybe you would like me to send you one with D.O. from here :D
Hola Kittie! It makes things much easier to buy the dough, but I guess I could try to make it myself :D
Thanks Jenn! I can send it over to St. Augustine ;D
Hola Deeba :D Thanks so much sweetheart!
I’ve never heard of masa brisa before. I think you should make it one day and give us the recipe ;)
Did you save me some of those delicious looking empanadas? :-p
There’s nothing wrong with buying pre-made empanada dough… it’s the filling that does it for me. Looks especially delicious!
That’s one mighty fine empanada there, my friend! Now, give me one. . .please? ;)
If it is anything like a Calzone, I am for sure making this. It looks simply stunning!
Hola RecipeGirl! Thanks for your encouragement! You are so right. But, it does make things easier and faster ;D. However, the result was good… so why not buy the dough?
Hola EatingClub! Hey… you are invited to my table… anytime :D
Thanks so much Nina! I said it is like a calzone because the ones we eat here have these shape… but the filling is different. Anyways, it was so easy to do :D
que casualidad! I just signed up to take an epanada to the food fair at Rafa’s school. I was going to make it with tuna, but your chorizo filling sounds delicious. Maybe I’ll have to make 2!
Hola familia! Mmmmmmm a tuna empanada is delicious too! I bet Rafa makes the difference at school :D
Man considering the hangover I had yesterday after drinking too much verdelho, graciano, touriga nacional and garnacha, (urp!) I could have used that empanada. Looks yummy!
Núria, que sorpresa tan agradable!! Te agradezco que menciones mi blog en relación a las empanadas. Es mi especialidad como buena gallega!!
Nathan también ha hecho sus pinitos y la verdad no se le da mal al chico. De tu empanada de chorizo, qué te voy a decir que no te hayan dicho ya…tiene una pinta muy jugosita y a la vez crujiente por fuera.
Ahora tienes que hacer la masa tú misma, que la pasta brisa no es quizá la más adecuada para las empanadas. Te resultará muy fácil, ya verás.
Un abrazo