John Myers
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Tapas & Finger Food: Empanada with Chorizo and Feta
The perfect tapas & finger food: empanada with chorizo and feta recipe with a picture and simple step-by-step instructions.
makes approx. 30 pieces.
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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
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.
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