Empanadas
While strictly not a Spanish dish, Empanadas are a great tapas dish. Hailing from South America, they are a small pasty, often filled with spicy fillings.Empanadas are a perfect snack to cook on the Egg and take advantage of the Eggs ability to bake. They alsoways disappear in minutes when we cook them.Here I do two different fillings, a chicken and chorizo mix and a roasted corn and cheese mix. Both are lovely. We also have a recipe for Spicy Chicken Empanadas.If you don't want to make your own dough, then you can substitute with a pack of pre-made shortcrust pastry, this works equally as well.
Ingredients
Equipment
Grill Temperature
Surfaces
Method
For the dough
- Mix the flour, egg and butter together in a food processor with 3 tbsp of cold water.
- The dough should form a ball, we're looking for a soft dough. Add more water if required.
- Wrap the dough in cling film and rest in the fridge for 30 minutes.
- When ready, roll out the dough on a floured surface until it's about 3mm thick (I normally do this in 2 halves).
- Use a 12cm pastry cutter to cut round pieces to make the Empanadas from.
For the veggie mix
- Set up your Egg for direct grilling with the stainless grid and toast the corn on the cob in a pan until the kernels start to blacken.
- Cool the corn a little before cutting the kernels from the cob.
- Chop the spring onions into small pieces.
- Coarsely grate the cheddar.
- Finely chop the chilli.
- Mix all the ingredients in a bowl ready to be used as a filling.
For the Chicken and Chorizo filling
- Cook the chicken thighs on your Egg over a direct heat in a pan. Once cooked, the internal temperature of the chicken should be 74°C, cool then dice into small pieces.
- Chop the chorizo into small chunks.
- Dice your onion.
- Mix all the ingredients in a bowl ready to be used as a filling.
Preparing your Empanadas
- Set up your Egg for indirect grilling with the convEGGtor, stainless steel grid and baking stone.
- Place a dessert spoon of your preferred topping into the centre of one of your pastry circles. Don't overdo the amount of filling as you won't be able to close the Empanada.
- Using a pastry brush or a finger wet the pastry around half of the circle.
- Fold over the pastry casing onto the wet area, this will help the Empanada seal itself.
- Use a fork to lightly crimp the edge of the Empanada.
- Use the beaten egg to egg wash on your prepped Empanadas.
- Optionally, sprinkle the Empanadas with sesame seeds.
- I use a baking tray with a circle of baking parchment to transfer the Empanadas to the Egg,
- Bake the Empanadas for about 13-15 minutes on the baking stone within your Egg at about 200°C or until golden brown.
- Take off the Egg and place on a wire rack to cool a little.
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