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Chorizo and Pea Empanadas Recipe (with Video)

Shellfish-free, Peanut-free, Sesame-free
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Discover our Chorizo and Pea Empanadas Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Recipe Time: 1h


For the empanada dough
- 300 g Wheat flour, sifted
- 1 tsp Salt
- 2 Tbs Canola oil
- 0.5 cup boiling water
For the stuffing
- 0.5 cup chorizo, chopped or crumbled
- 0.5 Onion, sliced
- 0.5 cup fresh peas, green cooked
- pinch salt and pepper, fresh black
To serve
- 2 Tbs Water
- 1 cup Oil, hot
- 0.25 cup Cream
- 0.25 cup Cheese, crumbled
- 0.25 cup Romaine lettuce, washed, disinfected and sliced
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For the empanada dough
1. In a bowl, mix the flour and salt; add the oil and mix again before adding water. Knead until you get a soft and incorporated dough, it shouldn’t stick to the bowl. Cover with a cloth and let it rest for 30 minutes on room temperature.
For the stuffing
1. In a wide pan, sear the chorizo. Add the onion and peas. Sautee for a few seconds to integrate the flavors, remove from the fire and place to the side.
To assemble
1. Roll the chilled empanada dough and cut out large circles. In the middle of each one, place a couple of tbsp of stuffing. Brush the edges with water and fold in half. Seal the edges with the tip of your fingers so they don’t open. Fry the empanadas in hot oil.
2. Serve with cream, cheese and lettuce.
3. Share and enjoy.
1. You can bake the empanadas; spray lightly with oil and bake at 180ºC for 15 minutes or until they are golden brown.

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