Savory Veal and Chorizo Pockets
Indulge in the exquisite flavors of Spanish veal enhanced by the bold and smoky chorizo in these savory turnovers. These delightful pockets are a guaranteed hit at any tapas gathering.
Ingredients
Prepare in advance: 3 hours / Yields approximately 40 mouthwatering tapas
- 1 batch of Homemade Pocket Dough or empanada dough
- Veal and Chorizo Filling
- 1 tablespoon of high-quality olive oil
- 1 medium-sized onion finely chopped (about 2/3 cup)
- 1 clove of garlic finely minced
- ¼ pound 2 links of chorizo, finely chopped
- 1 pound of ground veal
- 3 tablespoons of tomato paste
- ¼ cup of dry white wine
- 1 red bell pepper finely diced
- 1 tablespoon of freshly chopped flat-leaf parsley
- 1 tablespoon of finely chopped green olives preferably Spanish
- A pinch of kosher or sea salt
- Freshly ground black pepper to taste
- Olive oil for frying
Instructions
- Begin by preparing the pocket dough.
- Roll it out to a thin 1/8-inch thickness and use a 3-inch round cutter to create equally sized rounds.
- Now, let’s create the flavorful filling: Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the finely chopped onion and minced garlic, and sauté them until the onion becomes soft and translucent, which should take about 5 minutes.
- Add the finely chopped chorizo and continue to cook, stirring, for approximately 5 more minutes.
- Increase the heat to high, introduce the ground veal, and cook while stirring until the veal is lightly browned.
- Stir in the tomato paste, white wine, diced red bell pepper, parsley, green olives, salt, and pepper.
- Reduce the heat to low and allow the mixture to simmer until the meat is fully cooked and the sauce is well blended, typically around 20 minutes.
- Spoon approximately 1 tablespoon of the filling into the center of each dough round.
- Fold the dough over the filling, shaping it into a half-moon shape, and use a fork to firmly seal the edges.
- In a medium skillet, heat at least 1 inch of olive oil over medium-high heat, or for the best results, use a deep fryer set to 375°F.
- To check if the oil is ready, toss in a cube of bread; it should quickly brown.
- Carefully place the filled pockets in the hot oil, turning them once, and fry until they achieve a light golden brown color, typically about 2 minutes.
- Retrieve them with a slotted spoon and let them drain on paper towels.
- Serve these mouthwatering pockets while they’re still hot.
Notes / Tips / Wine Advice:
Enjoy your homemade Savory Veal and Chorizo Pockets as a tantalizing treat at your next tapas gathering!