As some of you may have noticed, I've been M.I.A. for quite some time now. I was so busy with wedding planning and we finally tied the knot on July 3rd! We just got back from our 2 week honeymoon to Barcelona, Mallorca, and Amsterdam and I finally feel like I can get back into the swing of things and start baking again! We had an amazing time in Spain and I was immediately having Empanada withdrawals once I got home, so I decided to replicate the Chorizo and green Olive one that Bryan was obsessed with.
Needless to say, we ate a lot on our honeymoon. Now that I don't have to worry about fitting in my wedding dress, there's no carb I will say no to. We had some of the best food in Spain, but our favorite things to eat were from the morning markets or street vendors. Traveling inspires me to bake things I wouldn't normally make when I'm at home and I love challenging myself in trying all these new recipes!
Empanadas are a great party food and also fun to make because you can put whatever you want in them. No one will judge you if you don't want to make them traditional. I'm pretty sure i've made taco ones before with taco meat and cheese and they were delicious. Put whatever you want in them!
- 2 1/4 cups all purpose flour
- 1 teaspoon salt
- 1/2 cup cold butter, cut into small pieces
- 1/3 cup ice water
- 1 egg
- 1 tablespoon white vinegar
- 1 egg, for egg wash
- 1 Tablespoon Olive Oil
- 1 onion finely chopped
- 16 oz chorizo
- 1/2 teaspoon cumin
- 1 teaspoon dried oregano
- 2 cloves of garlic
- 1/2 cup diced roasted red bell pepper
- 1/2 cup diced green olives
AVOCADO CREAM SAUCE
- 1 large Avocado
- 1/2 cup sour cream
- 1 lime
- pinch of salt and pepper
- In a food processor, pulse together flour and salt until combined
- Add in butter and pulse until butter is in pea sized pieces
- Whisk together egg, water, and vinegar in a separate bowl
- Add the egg mixture into the food processor and pulse until dough forms
- wrap the dough in plastic wrap and refrigerate for 30 minutes. While the dough is in the refrigerator, prepare your filling.
- Finely chop up one onion and sauté until translucent. About 7-8 minutes.
- Add in your chorizo and continue mixing until Chorizo breaks apart
- Mix in cumin, oregano, and garlic and sauté for another 2 minutes
- Add in diced bell peppers and olives and mix until just combined.
- Turn off the heat and let cool
- On lightly floured surface, roll our your dough to 1/16th inch thickness
- Using 4 1/2 inch round cutter, stamp out as many rounds as possible
- Gather dough scraps and roll out dough for more rounds
- Put a tablespoon of filling in the center of your dough and dip your finger in water to trace around the edges to moisten
- Fold one side over and seal the edges with your fingers and then press back of fork around the edges to further seal the empanada. Place on cookie sheet lined with greased parchment paper.
- Brush empanada with egg wash and poke hole on the top of it with a fork for steam to release while baking
- Place in a 350 degree oven for 20-25 minutes
- While empanadas are baking, combine sour cream , avocado, lime juice, salt and pepper in a food processor until combined.