Empanadas

Empanadas are filled pastries that can be found throughout Latin America, Spain, and Portugal. They can be either baked or fried. The fillings of empanadas vary from country to country. Some are sweet with cheese, and fruit. Others feature savory fillings such as seasoned ground beef, mushroom and cheese, or seasoned chicken. You can really make Empanadas with whatever filling you like really. The dough however cannot be manipulated and changed. I filled these empanadas with cheese, chorizo, and mushrooms.

Ingredients:

Dough:
3 cups all purpose flour
1 1/2 sticks of butter
1 egg
1/4 teaspoon salt
5 tablespoons cold water

Filling:
chopped mushrooms
two chorizo sausages diced
one medium onion diced
1/3 cup diced celery
1/3 cup diced bell pepper
2 cloves of garlic minced
tablespoon chopped parsley
1 teaspoon dried basil
1 teaspoon dried oregano
fresh ground black pepper
sliced american cheese
canola oil

Method:
Filling:
In a large frying pan, heat two tablespoons of canola oil over medium heat. When the oil begins to the shimmer in the pan add the diced onion. Saute the onions for 3 minutes. Next add the diced celery and bell pepper and cook for another 3 minutes. Add the diced chorizo and cook for another 3 minutes. Then add the chopped mushrooms, dried basil, dried oregano, and parsley. Cook for 6 minutes while stirring occasionally. Season with black pepper and salt if needed. Cool the filling completely before filling the empanadas.

Dough:
In a food processor, combine the flour and salt. Pulse a few times to combine. Next, add the egg, butter, and cold water. Pulse until the dough comes together and becomes clumpy. Place the dough into a medium mixing bowl, and form into a ball. Refrigerate for 30 minutes. After 30 minutes, the dough is ready to use. On a floured work space, roll out the dough so it forms a thin sheet of dough. Cut the dough out into round disks. Place a piece of cheese in the middle of the disk, and then place a spoonful of filling on top of the cheese. Fold the dough over the filling and crimp the dough to create a seal. To help seal the dough use an egg wash. When you have made as many empanadas as you can, spray a aluminium foil lined baking tray with non stick spray. Place the empanadas on the baking tray and make sure that there is enough space in between each empanada. Brush the top of each empanada with egg wash to enhance browning. Bake the empanadas in a 375°F oven for 28 minutes or until golden brown.