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Prawn, red pepper and chorizo empanadas
Makes 12 Starters and mains
For the pastry
- 300g plain flour, plus extra to dust
- 1tsp salt
- 110g unsalted butter, cubed and well chilled
- 1 egg, plus 1 lightly beaten egg to glaze
- 4tbsp chilled water, plus extra if needed
- 1tsp white vinegar
For the filling
- 75g cooking chorizo, finely chopped
- 1 small onion, finely chopped
- 75g potatoes, peeled and cut into pea-sized pieces
- 125g raw shelled prawns, chopped
- 45g roasted peppers froma jar, chopped
- 1tbsp chopped flat-leaf parsley
Cook's note
- The twisted seal is quite easy but if you would like to see it done, you’ll find very good videos online made by Argentinian home cooks.
Method
To make the pastry, put the flour, salt and butter in a food processor and pulse to a fine breadcrumb consistency. Add the egg and pulse to combine, then add the water and vinegar, bit by bit, until the pastry is just starting to come together, adding a little extra chilled water if it is still too crumbly. Turn out, press the mixture together, wrap in cling film or alternative and put in the fridge for 30 minutes.
For the filling, put the chorizo in a medium frying pan with a lid and cook over a medium- low heat for 2–3 minutes until starting to crisp up. Use a slotted spoon to transfer to a plate, leaving the rendered fat in the pan over the heat. Stir the onion and potatoes into the fat and season with salt and pepper. Cook, covered, over a low heat for 15 minutes or so, stirring occasionally, until the potatoes are cooked and the onion is translucent and really tender.
Stir in the chopped prawns and as soon as they turn pink, remove the pan from the heat and add the peppers and parsley. Set aside to cool. Preheat the oven to 200C/180C F/Gas 6 and line 2 baking sheets with baking paper.
To shape the empanadas, divide the dough into 12 equal pieces and cover with a clean tea towel. On a floured work surface, roll 1 pastry round into a 12cm circle.
Spoon 2tsp of the filling into the centre of the dough circle and fold in half to make a semi- circular parcel. Press the edges together firmly, then twist your way around to crimp the edge (see Cook’s note). If you prefer, simply press the edges together using the tines of a fork. Transfer to a baking sheet and continue shaping the remaining dough balls and filling in the same way, until you have 12 parcels. If making in advance, keep the empanadas in the fridge for up to 1 day before baking.
To bake, brush with beaten egg and bake for 25–30 minutes until golden, switching the position of the oven trays after 20 minutes to give the empanadas a chance to brown evenly. Cool on a wire rack, then serve at room temperature.
This recipe featured in the July 2022 issue of Food and Travel. To subscribe, click here.
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