Chorizo baked empanadas

Chorizo baked empanadas

Course Appetizer


  • 1 cup all-purpose flour
  • Tsp baking powder
  • 1 tsp. salt
  • 1 tsp. Iberia Turbinated Sugar
  • 2 tsp. vegetable shortening
  • 1 tsp. salted butter
  • 1 egg
  • 1  cup sliced ​​Iberia Red Peppers or Piquillo Peppers
  • ¼  pound finely chopped Iberia Chorizo
  • ½ cup Sliced ​​Iberian Manzanilla Olives
  •  egg, boiled
  • large egg, lightly beaten
  • 1 tsp. water


  • 1. In order to prepare the dough, mix flour, baking powder, salt, sugar, thin slices of the shortening and butter, and at last add the sherry and egg. Mix and combine with our hands until dough holds together smooth and stiff. Add a few water drops if necessary.
    2. Preheat oven to 375° F and flour a work surface. Divide dough into medium sized pieces and use a floured rolling pin to roll the pieces to a thickness of 1/8 inch and cut the dough in 4-inch circles.
    3. Place 1 tablespoonful of filling in the center of each circle and moisture the edges with a finger touch of water and fold pastry into a semicircle, crimp the edges with a fork to seal. Repeat until ingredients are over.
    4. Place de empanadas on a lightly oiled baking sheet and brush the pastries with the egg-and-water mixture.5. Bake the turnovers 10 minutes or until golden brown.

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