(about 16 empanadas)
- 450 g (800 ml) cake flour
- 2 ml salt
- 240 g (260 ml) butter
- 60 to 90 ml cold water
Put the flour in your food processor. Add the salt and butter and process until the mixture looks like breadcrumbs. Add the water a little at a time until a firm dough forms. Cover the dough with clingwrap and chill in the fridge for at least 30 minutes.
- 15 ml olive oil
- 1 clove of garlic, finely chopped
- 3 spring onions, chopped
- 1 chorizo sausage, diced very finely
- 1 can chopped tomatoes
- salt and freshly ground pepper to taste
- 80 g cheddar, grated
- 1 egg, beaten
Heat the olive oil in a saucepan. Add the garlic, spring onions and chorizo. Sauté for about 5 minutes. Add the tomatoes and season with salt and pepper. Simmer uncovered until the sauce thickens. Spoon into a bowl and allow to cool. Add the cheddar when the sauce has cooled. Preheat your oven to 180 °C. Roll the dough until quite thin on a surface sprinkled with flour. Cut circles of 8 to 10 cm. Brush the edge of each circle with beaten egg. Spoon a large teaspoonful of the filling onto one half of each circle. Fold the dough into a half-moon shape. Place the empanadas on a buttered baking tray and brush them with beaten egg. Bake for 25 – 35 minutes and serve warm.