Empanada (3 Pieces) Recipe
chorizo, shrimp, roasted red bell peppers, chimichurri
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Ingredients
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Dough
Filling
Method
Dough Preparation
Make the Dough
In a mixing bowl, combine the all-purpose flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually add water, mixing until the dough comes together. Wrap in plastic and refrigerate for 30 minutes.
Filling Preparation
Prepare the Filling
In a skillet over medium heat, add olive oil and cook the chorizo until browned, about 5 minutes. Add shrimp and cook until they turn pink, about 3 minutes. Stir in roasted red bell pepper, chimichurri, black pepper, and paprika. Remove from heat and let cool.
Assembly
Assemble the Empanadas
Preheat the oven to 375°F (190°C). Divide the chilled dough into 3 equal pieces. Roll each piece into a circle about 1/8 inch thick. Place a spoonful of the filling in the center of each circle. Fold the dough over to create a half-moon shape and press the edges to seal. Use a fork to crimp the edges for a decorative touch.
Baking
Bake the Empanadas
Place the empanadas on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until golden brown. Serve warm with additional chimichurri sauce.