Porción: 12 Empanadas
• 2 ¼ cups unbleached all-purpose flour
• 1 ½ teaspoons salt
• 1 stick ( ½ cup) cold unsalted butter, cut into ½ inch cubes
• 1 large egg
• 1/3 cup ice water
• 1 tablespoon distilled white vinegar
• ¾ cup finely chopped Palacios Dry-Cured Chorizo (Mild or Hot)
• 2 tablespoons olive oil
• 2 cups onion, finely chopped
• 3 garlic cloves, finely chopped
• 1 red bell pepper, finely chopped (Substitute with the Olmeda Piquillo Peppers for a nice smoky flavour.)
• ½ green bell pepper, finely chopped
• ½ California bay leaf
• ½ teaspoon salt
• ¼ teaspoon dried oregano
• ½ pound yellow-fleshed potato such as Yukon Gold
• Empañada dough
• 1 egg, lightly beaten with 1 tablespoon water
Empanada Dough Directions:
1. Sift flour with salt into a large bowl and blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some (roughly pea-size) butter lumps.
2. Beat together egg, water, and vinegar in a small bowl with a fork. Add to flour mixture, stirring with fork until just incorporated (mixture will look shaggy.)
3. Turn out mixture onto a lightly floured surface and gather together, then knead gently with heel of your hand once or twice, just enough to bring the dough together. Form dough into a flat rectangle and chill, wrapped in plastic wrap, at least 1 hour.
1. Cook Palacios Dry-Cured Chorizo in oil in a 2 ½ - 3 quart heavy saucepan over moderate heat, stirring, 2 minutes, then transfer to a medium bowl with slotted spoon.
2. Add onions to saucepan and cook, stirring frequently, until golden and very soft, about 15 minutes
3. Add garlic, bell peppers, bay leaf, salt, oregano and cook, stirring frequently, until peppers are very soft, about 15 minutes.
4. Peel potato and cut into ½ inch pieces, then stir into onion mixture and cook over moderately low heat, covered, stirring frequently, until potatoes are just barely tender, 10 – 12 minutes.
5. Add potato mixture to chorizo and stir to combine. Cool filling to room temperature and discard bay leaf.
6. Put oven racks in upper and lower thirds of oven and preheat to 400°F. Divide dough into 12 equal pieces and form each into a disk. Keeping remaining pieces covered, roll out 1 piece on a lightly floured surface with a lightly floured rolling pin into a 5 inch round (about 1/8 inch thick)
7. Spoon about 2 tablespoons filling onto centre and fold dough in half, enclosing filling. Press edges together to seal, then crimp decoratively with fingers or tines of a fork. Transfer empanada to a baking sheet. Make 11 more empanadas in the same manner, arranging on 2 baking sheets.
8. Lightly brush empañadas with some of egg wash and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden brown, about 25 minutes.
9. Transfer to a rack to cool at least 5 minutes. Serve warm or at room temperature.