Empanadas, or some variation of a flaky pastry loaded with sweet or savory fillings, can be found all over the world. In Spain, we use the word “empanada” to describe a big square or circle of puff pastry filled with goodies like stewed tomato, onions, and tuna that we slice up for parties or barbecues.
But Spaniards also love to make what we call “empanadillas,” smaller hand-held versions that you’ll also find in many cultures throughout Central and South America. Whether you call them empanadas or empanadillas, they’re a delicious canvas for any ingredient imaginable, and a great way to showcase the best local ingredients of the region.
Here we’re showing you how to make our version of empanadillas with chorizo ibérico. They’re savory, smoky, and easy to whip up for your family, friends, or a big crowd of hungry Ibérico fans.
Recipe: Empanadillas de Chorizo
12 rounds empanada shell dough*
7 oz. chorizo ibérico, diced
1 onion, sliced thin
2 hard-boiled eggs, chopped
1.8 oz. Grana Padano cheese, finely grated**
Extra-virgin olive oil
- In a medium sauté pan, heat 1 tablespoon olive oil on medium heat and cook onions until soft and translucent.
- Add the chorizo, egg, and cheese to the onions and cook for two minutes. Remove from heat and set aside.
- Place dough rounds on a clean work surface and fill each round with a spoonful of the chorizo mixture. Seal the empanadas by folding over the dough and pinching the edges to close tightly.
- In a separate deep sauté pan, heat a good amount of olive oil (about 2-3 fingers high) on medium heat. Once the oil is hot, but not smoking, fry the empanadillas until golden brown. You will likely have to work in batches.
- Cover a dish or plate with paper towels. Remove empanadillas from oil when they’re ready and place on the dish to absorb any excess oil.
- Let cool for a few minutes and serve warm.
*Savory pie dough is a good option
**Try out other cheese like parmesan or bleu cheese