- Prep time
- 30–40 minutes PT40M
- Cook time
- 30–35 minutes PT35M
- About 30 tapas
Stuffed with a host of vibrant flavors, these tasty fried pockets of perfection are a great addition to any tapas spread.
- 3 cups all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon kosher salt
- ½ cup solid vegetable shortening, chilled
- 1 large egg, lightly beaten
- 1 cup very cold milk
- ¾ cup minced chorizo
- ½ cup minced onion
- 5 ounces frozen chopped spinach, thawed and drained well
- 2 tablespoons lemon zest
- ¼ cup chopped raisins
- 1 cup chopped pimento
- ½ cup pine nuts, toasted and chopped
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1–2 cups canola oil
To make the dough, combine flour, baking powder and salt in a large bowl. 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, adding a little water if needed—do not overwork the dough. Wrap dough in plastic and refrigerate for about 2 hours.
For the filling, sauté chorizo until it releases some of its oil, then add onions and continue to cook until onions are translucent. Add spinach, lemon zest, raisins, pimento, pine nuts, salt and pepper and cook until dry. Cool to room temperature.
To assemble, roll dough out to about ⅛ inch thick on a lightly floured work surface. Use a cookie cutter to cut the dough into 3-inch 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 to form a half-circle. Press the edges together with a fork and set aside. Repeat until all dough and filling have been used.
Fry empanadillas in oil a few at a time over medium heat until they are golden brown, turning once. Keep warm in a low oven until ready to serve.
Techniques used in this recipe:
- fry: to cook in fat or oil over direct heat.
- baking powder
A chemical leavener made with an acidic ingredient and an alkaline one; most commonly these are sodium bicarbonate (baking soda) and cream of tartar.
Colored part of the peel of citrus fruit which contains flavorful oils.