INGREDIENTS:
- 350g read-made puff pastry
- 2 tablespoons extra virgin olive oil
- 350g Spanish Chorizo, casings removed and finely diced
- 1 small onion, peeled and diced
- 1 small green pepper, trimmed and diced
- 4 large garlic cloves, peeled and minced
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 large tomato, skinned and diced
- 60mls dry white wine
- 1 bay leaf
- 225g potatoes, peeled and cubed into small pieces
- 2 tablespoons fresh parsley, leaves and tender stems, finely chopped
- Vegetable or rapseed oil for deep-frying
INSTRUCTIONS:
- To prepare the filling: In a heavy frying pan or skillet, heat the 2 tablespoons olive oil over medium heat. Add the diced chorizo and cook until lightly browned, 2-3 minutes. Stir in the onion, green pepper, garlic, salt, and black pepper. Continue to cook until the onion is softened and translucent. Mix in the tomatoes, white wine, and bay leaf. Bring the mixture to a simmer and allow to cook for 5 minutes. Stir in the potatoes and continue to cook until the potatoes are fork tender and the liquid has evaporated, 15-20 minutes. Stir occasionally to keep the mixture from sticking to the bottom. Remove from heat and stir in the fresh parsley. Season to taste and allow to cool to room temperature.
- Roll the pastry on a lightly floured surface into a 9×12 inch rectangle. Use a 4 inch round biscuit cutter or glass to cut out 6 circles. If not immediately ready to use, place the circles on a parchment lined baking sheet in single layers separated by more parchment. Refrigerate until ready to assemble.
- Put a circle of dough in the palm of your hand and place a heaping tablespoon of chorizo filling in the centre. Fold the dough over to enclose the filling and form a half-moon. Lightly brush the edge with water before using a fork to press the edges to seal. Repeat with remaining dough and filling.
- Pour the oil into a large wok, frying pan or deep fryer. It should be deep enough to submerge the empanaditas. Heat to 180C. Fry the empanaditas in batches, being careful not to overcrowd, until golden on each side, 3-4 minutes total. Use a slotted spoon to transfer to a towel lined plate. Repeat with remaining empanaditas. Serve warm.
Source: Lavender And Lovage
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