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Saturday, June 18, 2011

Recipe 71: Chorizo, Red Pepper & Manchego Empanadas

Tonight, I was introduced to Manchego cheese. I didn't think my local supermarket would carry it, but the Hampton Park Safeway surprised me again!
What is really surprising, is that Manchego cheese is sheep cheese. It has the most odd colour, almost a clear wax like hue. But has an amazing soft taste. I would have to say it would be up there now on one of my favourite cheeses.


Recipe 71: Chorizo, Red Pepper & Manchego Empanadas


1 roasted red pepper, chopped (recipe 72)
20cm chorizo sausage finely diced
1 sheet of puff pastry
30g Manchego cheese, grated,
1 egg yolk, beaten with 1 tbsp milk (egg wash)

METHOD

  1. Heat a frying pan over a high heat. Add the chorizo and fry, stirring occasionally for 3-4 minutes until it begins to shrink, then remove from the heat and leave to cool.
  2. On a lightly floured surface, place th sheet of pastry and cut out 12 circles, using a pastry cutter. 
  3. Put the Manchego cheese, chopped roasted pepper and chorizo into a bowl and mix well. Put 1 tbsp of the mixture slightly off centre on each pastry circle. Fold the pastry over the filling, pinching the edges closed to seal.
  4. Put the empanadas on a baking sheet and brush with the egg wash. Bake for 12-15 minutes until golden and puffed. Serve immediately.

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