Sunday, August 22, 2010

Empanadas Part Two - Filling

Now time for Empandas Part Two - the Filling! You can make any kind of filling you would like for your empanadas. At the King Arthur Flour class we used a Spicy Chickpea and Chorizo filling. It was a great combination of flavors, so I have only make them at home using this same filling. I have been buying chorizo at our local farmer's market from Hogwash Farm in Norwich, Vermont. This stuff is amazing. It is great for breakfast, in a pasta dish, and most especially in these little filled pastries. If you live in the Upper Valley you have to try this chorizo from Hogwash Farm.
Spicy Chickpea & Chorizo Empanadas
Ingredients:
1 can (16 oz) canned chickpeas, drained and mashed
2 teaspoons salt
8 ounces cooked chorizo sausage, cut into small dice
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper (or 2 tsp cayenne pepper sauce)
1/2 cup chicken stock
1/2 cup raisins
2 recipes pastry dough, chilled

Directions:
Preheat oven to 375 degrees.
In a bowl combine mash the chickpeas with a fork.
Cook your chorizo, and chop into a small dice. And try not to eat it all. This will be hard, but for the sake of the emapandas do your best.Add the salt, chorizo and spices to the chickpea mixture. Stir in the broth and raisins to make a soft filling. Set aside.
Lightly flour a rolling pin and counter, and roll the chilled pastry dough into a round about 1/8 inch thick.
Using a 4 inch cookie or biscuit cutter, cut out circles of dough. Re-roll scraps and continue cutting.
Spoon one teaspoon of filling into the center of each pastry circle, leaving a 1/2 inch border.
Using your finger, lightly moisten the entire edge of the circle.
Fold dough over in half to enclose the filling, forming a semi-circle. Tightly seal the edges by crimping with the tines of a fork. Poke vent holes in top of empanada with fork.
Place the empandas on parchment lined baking sheet and brush the tops with egg wash (1 egg beaten with 1 tablespoon of water).
Bake for 20-30 minutes, until the pastry is golden brown.
And there you have it. Spicy, flaky, delicious empanadas.
See how flaky and tender the outside is? The filling is spicy from the chorizo, sweet from the raisins and balanced perfectly with the chickpeas.
If you missed Empanadas Part One - Pastry, click here.
And if you have the chance to take a cooking class at King Arthur Flour I would recommend one of the bake a meal classes. They are a great value and you go home with dinner (and most times a side dish and dessert too!). I have loved each class I have taken at KAF and the new skills I have learned. Making empandas was definitely the most fun!
Enjoy!

1 comment:

  1. Great post. Looks delish! I want to make some shredded chicken empanadas!

    ReplyDelete

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