Empanadas are eaten all over the world. Sometimes in a slightly different form or with a different name. But the origin of these pasties lies in Spain and Portugal. The word emapanada comes from the Spanish verb empanar which means to wrap.
They are also very popular in South America, partly due to the Spanish and Portuguese influences. Sometimes they are even eaten there for breakfast or with a sweet filling for dessert. But in this blog I stick to Spanish empanadas with chorizo and vegetables with a spicy twist of red pepper. And a creamy garlic sauce that perfectly balances the spicy and spicy flavors.
These empanadas are ideal as a tapas snack at a tapas party or eat them just like me with some rice and/or a salad for dinner. And you can go either way with the filling. I chose chorizo, this Spanish sausage immediately gives the filling a spicy taste. I also used a stand-up pouch with a mix of lentils, peas and corn from HAK. They are super handy and you immediately have a varied and tasty filling with a bite. There is also a red pepper that you can leave out if you don’t like spicy. But I thought it was a really good addition.
Folding the empanadas is very simple, but if you want such a nicely folded edge, it may take some practice. But once you’ve done it a few times, it’s very simple. Check out my video to see exactly how to do this. Don’t feel like and/or time for this? Then you can also just push them shut with your fingers or fork and place them on the baking sheet. Of course it doesn’t change the taste, it is guaranteed to be delicious!
Recipe Spanish empanadas with garlic
10 sheets of savory pie dough (frozen)
100 gr chorizo sausage
1 red pepper
1 HAK Peas, lentils, corn mix in stand-up pouch, 215 grams
1 tablespoon tomato puree
½ teaspoon oregano
1 teaspoon paprika powder
5 tablespoons Greek yogurt or cottage cheese
2 tablespoons mayonnaise
2 tablespoons lemon juice
Salt and pepper
2 cloves of garlic or a pinch of garlic powder
Preheat the oven to 200 degrees. Let the dough slices thaw slightly. Cut the chorizo into small pieces and mix with the lentils, peas and corn mix in a bowl (draining is not necessary). Finely chop the red pepper and add to the bowl along with the oregano, paprika and tomato paste. Stir the mixture well. Press or cut a circle out of the sheets of dough with a bowl. Spoon a little of the mixture onto one side of the dough. Fold the other side over and press the edges together. If necessary, fold the edge in a circular motion so that you get a nice edge.
Place the empanadas on a baking tray lined with baking paper. Beat the egg and brush the pastry with it. Bake them in the oven for about 20 minutes until golden brown. Meanwhile, make the garlic dip: squeeze the garlic and mix with the rest of the ingredients. Serve the empanadas with the creamy garlic dip.
This article was produced in collaboration with HAK.
Source: Leukerecepten by leukerecepten-nl.
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