What is better than an empanada? Answer: giant empanadas. These savory empanadas are filled with a myriad of flavors. Bell peppers, tomatoes, ham, broccoli, brie cheese, and spicy chorizo in a white wine sauce all find their way into these savory pastry pockets. This recipe makes two giant empanadas. Think of them as Spanish calzones. Bake time on these savory pastries is 20 to 30 minutes. Be sure to make a hole in the dough by which the steam can escape while baking.
- olive oil
- 1 onions (finely diced)
- 1/2 green bell pepper (diced)
- 1/2 red bell pepper (diced)
- 1 tablespoon sweet paprika
- 1 tomatoes (diced)
- 1 ham hock (boiled and shredded)
- white wine
- 1 container broccoli rabe (drained and chopped)
- ground black pepper
- 1 strip brie cheese (rind removed)
- chorizo sausage (cubed)
- 1 kilogram flour
- 200 milliliters milk
- 200 milliliters white wine
- 200 milliliters sunflower oil
- 1 eggs (for dough plus 1 beaten for basting later)
- In a heavy-bottomed pot, heat up the olive oil and saute the onion and bell peppers until softened.
- Add the sweet paprika, tomato, and ham hock.
- Add a splash of white wine and let the mixture simmer until it has thickened a bit.
- Add in the broccoli rabe, salt and pepper to taste, stir everything together, and let simmer a few minutes more.
- Set aside.
- Make the dough.
- Add a handful of flour to a large bowl, along with a pinch of salt.
- Add the milk, white wine, sunflower oil, and 1 egg, and stir everything with a fork until you have a semi-liquid dough.
- Keep adding flour little by little while mixing with the fork until the dough starts to pull away from the sides of the bowl.
- When that happens, transfer the dough to a lightly floured work surface and start to knead it while adding in the rest of the dough. Knead until the dough is soft, elastic, and no longer sticky.
- Preheat the oven to 190 degrees Celsius.
- Line a baking tray with parchment paper.
- Divide the dough into 4 portions and roll each portion out into the thinnest rectangle possible.
- Place one rectangle on the baking tray.
- Smear on half of the filling, leaving about a 1-centimeter border on all sides of the rectangle.
- Top with the Brie cheese and chorizo sausage.
- Place another dough rectangle on top of the first.
- Cut off any excess and fold the bottom part of dough over the top part of dough. Pinch the edges.
- Make a hole in the center of the dough so steam escapes, and baste the top with the beaten egg.
- Repeat with the other 2 portions of dough and the remainder of the filling.
- Bake for 20 to 30 minutes or until golden brown.
PER SERVING *
|Calories1510Calories from Fat500|
|% DAILY VALUE*|
|Calories from Fat500|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.