Olive Magazine
Empanadas

Spinach, chorizo and cheese empanadas

Published: March 29, 2017 at 10:00 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Makes 8

Impress your guests with these simple but impressive spinach, chorizo and cheese empanadas for a hearty snack or starter to share.

Nutrition:
NutrientUnit
kcal305
fat14.5g
saturates6.9g
carbs29.1g
sugars1.1g
fibre2.3g
protein13.5g
salt1.1g
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Try these Ecuadorian empanadas, then also check out our Argentinian empanadas, Ecuadorian empanadas and Venezuelan arepas.

Want more pasty inspiration? Check out our recipe for a classic Cornish pasty.

Ingredients

  • 200g smoked cooking chorizo, cut into 1cm dice
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 150g spinach
  • 1/2 tsp dried oregano
  • 75g manchego, cut into 1cm dice
  • 1 medium potato, cut into 0.5cm dice

DOUGH

  • 15g butter, chilled and cut into cubes
  • 250g plain flour, plus extra for dusting
  • 1 egg, separated
  • 1/2 tsp white wine vinegar

Method

  • STEP 1

    To make the dough, rub the butter into the flour then add the egg white and half the yolk (keep the rest), vinegar, a pinch of salt and enough cold water to make a soft dough. Knead on a floured surface until smooth, then wrap and rest for 30 minutes.

  • STEP 2

    Heat the oven to 180C/fan 160C/gas 4. Heat a frying pan, add the chorizo and cook over a medium heat, until crisp. Turn the heat to low and add the onion and garlic, frying gently for 10 minutes. Put the spinach in a colander and pour over a kettle of water. Once cooled, squeeze as much water out as possible, roughly chop and stir through the chorizo with the oregano and manchego. Bring a pan of salted water to the boil and blanch the potato for 4-5 minutes until tender. Drain and add to the mix and allow to cool.

  • STEP 3

    Divide the empanada dough into eight balls and roll out thin circles approximately 16cm diameter on a floured surface. Put 4 tbsp of filling on one half of the dough and fold the other half over. Trim the edge, then fold and crimp the dough together so the empanada is tightly sealed, put it on an oiled baking sheet either on its side or sitting on its un-crimped edge like a cornish pasty. Repeat with the remaining dough and mixture. Mix the leftover egg yolk with a splash of water and brush the top of the empanadas. Bake for 30 minutes, or until golden and slightly crisp.

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