Here’s a little truth about me: I spend a lot of time thinking about food. On most days, I’ll wake up thinking about what I’m going to eat or make, and by the time the day ends, I usually pick up a cookbook from the stack next to my bed and peruse recipes right before I go to sleep. Since learning to cook traditional (or popular) recipes from different cultures happens to be a personal interest of mine, I truly enjoy seeing the different takes people have on (essentially) the same thing all over the world. For example, dough stuffed with something delicious.
Dough stuffed with something delicious–yes, I’m making that the new official general term–can be found in almost every culture and country. Think about it. You’ve got dumplings, patties, pasties, calzones, empenadas and more that I’m definitely missing on this list.
Eating dough stuffed with something delicious is hands-down one of my favourite ways to consume food. I mean, you can even do it with one hand! And when you’re busy af or a chronic multi-tasker, there’s really nothing better than being able to eat with one and and still type, or text, or do whatever with your other.
For my lunch recipe challenge from Olives From Spain Canada, it took me quite a while to think about an exciting recipe I wanted to share until I came across the perfect one: a Homemade Empanada Recipe Made with Chorizo and Olives from Spain.
Not only are these delicious (obviously) and made with Dark Hojiblanca Olives from Spain but they’re easy to pack for a lunch and a great grab-and-go option for when you’re running out the door! Keep reading for how to make them:
Homemade Empanada Recipe Made with
Chorizo and Olives from Spain
This recipe has been adapted from a wonderful recipe by Chef Corinna Mozo of Delux Restaurant on Ossington (which has now closed down) that she shared in the 2013 Cookbook edition of Toronto Life.
What You Need:
For The Dough
- 1.5 cups all-purpose flour
- 1 tsp salt
- 3/4 cup unsalted butter, cold and cut into cubes
- 1 egg (for egg wash)
For The Filling
- 12 Dark Hojiblanca Olives from Spain, diced
- 2 uncooked Ecuadorian-style chorizo sausage links *Ecuadorian chorizo is contains more seasoning and spice, if you can’t find it traditional uncooked chorizo sausages will work great too!*
- 1/2 cup Spanish onion diced
- 1 large red bell pepper diced
- 2 tbsp drained capers
- 1 tbsp caper brine
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 1 tsp of ground cumin *add only if you’re using traditional chorizo*
- pinch of salt
What To Do:
1. First make the dough. In a food processor, pulse the flour with a tsp of salt until mixed. Next, add the butter and pulse again until pea-sized crumbs form. With the machine running, add 1/3 cup of ice-cold water until the dough begins to form. If it seems dry, you can add 1 tbsp of more water at a time until it forms.
2. Turn of the machine and place the dough on a flat surface, kneading it lightly until it binds. Wrap in plastic wrap and refrigerate for at least 1 hour until firm.
3. While the dough is in the fridge, begin making the filling. Heat a frying pan over medium heat, remove the chorizo from its casing and cook for 5-10 minutes before adding the rest of the ingredients, including the Dark Hojiblanca Olives from Spain, and cooking for another 10-15 minutes. When everything looks cooked thoroughly, have a taste and adjust any seasoning as needed. Remove from heat and let cool slightly.
4. When you’re reading to start making your empanadas, preheat your oven to 400F and remove the dough from the fridge. Divide the dough in to 12 balls and then roll each ball into a thin, 5-inch circle. Fill one side of the dough with a heaping tablespoon of the filling and pull the other side over to cover it before pinching the edges to seal them together and moving the empanada onto a greased baking sheet.
5. Repeat until you’ve used all of the dough and filling. Once complete, beat the egg with a little bit of water and brush the egg wash over the top side of the pastry, including the edges.
6. Place in the oven and bake for approximately 20 minutes or until the pastry becomes golden brown and cooked through.
Serve at room temperature and enjoy!
(Story by Editor-in-Chief, Gracie Carroll)
*Please note that this post has been brought to you in partnership with Olives from Spain Canada*