- Prep time
- Cook time
- 30 tapas
- 3 cups all-purpose flour
- ½ cups solid vegetable shortening, chilled
- 1 ½ teaspoons baking powder
- 1 large egg, lightly beaten
- 1 teaspoon salt
- 1 cup very cold milk
- ¾ cup chorizo, minced
- ¼ cup raisins, chopped
- ½ cup onion, minced
- 1 cup pimento, chopped
- 5 oz. frozen chopped spinach, thawed and drained well
- ½ cup pine nuts, toasted and chopped
- Kosher salt
- 2 tablespoons lemon zest
- Freshly ground black pepper
In a large bowl, combine flour, baking powder and salt. Using a fork or a pastry cutter, cut in the shortening until crumbly.
Lightly mix in the egg and milk just until it holds together. Add a little water if needed. Don’t overwork the dough.
Wrap dough in plastic and refrigerate for about 2 hours.
Sauté chorizo until it releases some of its oil. Add onions and continue to cook until onions are translucent.
Add spinach, lemon zest, raisins, pimento, pine nuts and salt and pepper and cook until dry. Cool to room temperature.
On a lightly floured work surface, roll out the dough to about 1/8” thick. Using a cookie cutter, cut the dough into 3” circles.
Lightly moisten the edges of a dough circle with water and place about 1 tablespoon of the filling in the center. Fold the pastry, forming a half-circle. Press the edges together with a fork. Set aside. Repeat until all dough and filling have been used.
Fry the empanadillas in canola oil a few at a time over medium heat until they are golden brown, turning once. Keep warm in a low oven.