This easy recipe will help you understand in detail the step-by-step process to prepare empanada dough and how to achieve perfect baking. In addition, you will enjoy 2 incredible homemade empanadas: the chipotle sausage empanada and the ham with spinach empanada. Don’t forget to pair this homemade recipe with a fresh salad!
1/2 cups chipotle chile, for the chipotle sausages
salt, for the chipotle sausages
pepper, for the chipotle sausages
4 tablespoons butter, for the creamy spinach
1 cup onion, sliced, for the creamy spinach
1 teaspoon garlic, chopped, for the creamy spinach
3 cups spinach, for the creamy spinach
1 cup sour cream, for the creamy spinach
1 cup virginia turkey ham Lala® Plenia®, for the creamy spinach
salt, for the creamy spinach
pepper, for the creamy spinach
flour, for rolling out
1 egg, for brushing the empanadas
sesame seeds, white, for decoration
black sesame seeds, for decoration
Preparation
30 mins
35 mins
Low
For the dough, add all the mentioned ingredients in a food processor and mix until you obtain a uniform dough with a smooth texture; you could also use a blender, making sure not to overblend. Set aside until use.
Cut the Lala Plenia® turkey sausages into slices of approximately 1.5 cm.
Heat a skillet over medium heat and fry the onion for 3 minutes or until translucent, then add the chipotle pepper and the sliced Lala Plenia® turkey sausages; season with salt and pepper, mix, and remove from heat. Let cool and set aside.
Cut the slices of Lala Plenia turkey Virginia ham into medium squares of approximately 1 cm.
Heat a skillet over medium heat, melt the butter, and sauté the onion and garlic for 2 minutes, add the spinach, Lala Plenia® turkey Virginia ham, season with salt and pepper, and cook for 2 more minutes. Let cool and set aside.
Preheat the oven to 180 °C.
Once the empanada dough has rested, roll it out to a thickness of approximately 3 mm and cut out circles with a diameter of about 10 cm, fill some with the spinach and ham mixture and others with the sausage mixture.
Close the empanadas by folding them in half and press with your fingers, mark the edges with a fork; brush with egg and decorate with black and white sesame seeds to differentiate the fillings.
Bake at 180 °C for 25 minutes.
Let cool and enjoy. Serve with salad.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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