Pork and chorizo empanadas recipe

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These little pastry turnovers are typically served in Spain, Portugal and the many countries colonised by those two seafaring nations. Like many traditional recipes, the fillings vary depending on locally available ingredients and cultural influences. This is a traditional Spanish variety, but I have also eaten delicious kosher empanadas made with minced (ground) beef, chopped boiled egg and peas. These are just begging to be enjoyed with a dark ale or stout.

  • Yield: 12

Ingredients

  • 2 tablespoons olive oil
  • 1 red onion
  • 1 chorizo sausage
  • 1 lb 2 oz (500 g) pork neck cut into 5–6 cm (2–2½ inch) pieces
  • 2 teaspoons Spanish smoked paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon sea salt
  • 2 fl oz/¼ cup (60 ml) red wine vinegar
  • 3 large sheets frozen shortcrust pastry
  • 1 egg lightly beaten
How to Make It
  1. To make the filling, heat the oil in a saucepan over high heat and cook the onion for 4–5 minutes, or until softened. Add the chorizo and cook for 2–3 minutes, until the oil in the pan is coloured by the spices in the chorizo.
  2. Add the pork, paprika, cumin, salt and vinegar, stirring well to remove any bits stuck to the bottom of the pan.
  3. Add enough water to just cover the pork, then bring to the boil. Reduce the heat to a simmer and cook for about 1½ hours, or until the liquid has almost evaporated and the pork is very tender. Tip into a bowl and allow to cool, then mash to a chunky paste.
  4. Preheat the oven to 180°C (350°F). Cut twelve 10 cm (4 inch) circles from the pastry sheets. Put 1 heaped tablespoon of filling in the centre of each and use your fingers or a pastry brush to rub some water around the edge of the pastry. Bring the edges together and press to seal. Crimp or fold the pastry closed.
  5. Lay the pastries on a baking tray lined with baking paper. Brush with the egg and bake for 18–20 minutes, or until golden.
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