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Tapas & Finger Food: Empanada with Chorizo ​​and Feta

5 from 3 votes
Course Dinner
Cuisine European
Servings 1 people
Calories 272 kcal

Ingredients
 

makes approx. 30 pieces.

  • .

for the dough:

  • 300 g Flour
  • 45 g Cold butter
  • 150 ml Water hot
  • 0,5 tsp Salt

for the filling

  • 225 g Spicy chorizo ​​sausage
  • 4 Spring onion
  • 150 g Feta
  • 4 Anchovy fillets in oil
  • 1 Chinese garlic
  • 0,5 bunch Parsley smooth
  • Bio lemon zest
  • Salt pepper

For painting:

  • 1 Egg yolk
  • 1 tsp Milk

Instructions
 

Dough:

  • Put the flour with salt and diced butter in a bowl, add the hot water and quickly knead everything into a homogeneous dough. Cover and set aside and let cool down.

Filling:

  • Cut the chorizo ​​and feta into small cubes. Finely dice the garlic, cut the spring onions into fine rings, finely chop the anchovy fillet and parsley.
  • Toast the chorzio, spring onions and garlic fat-free in a non-stick pan. Add the anchovy fillet, the parsley and the lemon zest and roast again briefly.
  • Season with salt and pepper if necessary, because the anchovies are very salty and the chorizo ​​is spicy.
  • Let cool in a bowl, then stir in the feta.

Empanadas:

  • Roll out the dough thinly and cut out approx. 7cm circles. Put a teaspoon of the filling on each circle. Moisten the edge of the dough with water so that it sticks better and fold it up from the middle.
  • Take the empanada in your left hand and close it with firm pressure in a semicircle with your right hand, so that the typical pattern is created. Of course, you can also press the edge into place with a fork.
  • Whisk the yolk and michl and brush the empandas with them.
  • Bake in the preheated oven with fan at 180 ° for approx. 20 - 25 minutes until golden brown.

Tip:

  • Freeze the coated empanadas. If necessary, take out of the freezer approx. 1 hour in advance and then bake as normal.

Nutrition

Serving: 100gCalories: 272kcalCarbohydrates: 33.2gProtein: 8.2gFat: 11.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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