Description
Flaky pastry filled with spicy sausage and tomato. Perfect for parties or a fun weeknight dinner.
Ingredients
Units
Scale
- 9 oz (250 g) all purpose flour
- 0 oz (3 g) instant dry yeast
- 1 tsp salt
- 1 tbsp olive oil
- 1 cups (155 ml) warm water
- 7 oz (200 g) sausage
- salt
- pepper
- 1 cups (200 ml) tomato puree
- 1 pinch of chili powder
- 1 egg
- sesame seeds
- smoked paprika
Instructions
- For the dough, combine all ingredients and knead until a dough forms. Cover with a kitchen towel and let it double in size. Knead again and roll out onto a floured surface. Cut out circles.
- For the filling, chop sausage into cubes. Place in a heated skillet. After a couple of minutes, add tomato puree and spices.
- Place filling onto each circle of dough and fold in half. Sear the edges with egg wash and press them with a fork.
- Place empanadas onto baking tins lined with parchment paper. Brush their surface with egg wash and sprinkle with salt, smoked paprika, or sesame seeds.
- Preheat oven to 356°F (180°C).
- Bake for approximately 30 minutes, until nicely golden.
Notes
- For a richer flavor, use chorizo or your favorite spicy Italian sausage.
- To prevent soggy empanadas, ensure the filling is well-drained before adding it to the dough.
- Leftover empanadas can be stored in the freezer for up to 3 months; reheat in a 350°F oven for 10-12 minutes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 empanada
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 25
- Fiber: 2
- Protein: 10
- Cholesterol: 40