Veal and Chorizo Turnovers
Empanadillas de TerneraCelebrate the rich flavors of Spanish veal with these mouthwatering hand pies that are elevated by the bold addition of spiced chorizo. A perfect addition to your tapas spread, these veal and chorizo turnovers are sure to be a hit at any gathering.
Ingredients
Empanada Dough:
- Use your preferred recipe
Veal and Chorizo Filling:
- 1 tablespoon olive oil
- 1 medium onion finely chopped (about ⅔ cup)
- 1 garlic clove finely chopped
- ¼ pound 2 links chorizo, finely chopped
- 1 pound ground veal
- 3 tablespoons tomato paste
- ¼ cup dry white wine
- 1 pimiento finely chopped
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped Spanish green olives
- Kosher or sea salt to taste
- Freshly ground black pepper to taste
For Frying:
- Olive oil
Instructions
- Prepare the empanada dough.
- Roll it out to a thickness of ⅛ inch and cut into 3-inch rounds using an empanadilla or biscuit cutter.
- For the filling: Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the chopped onion and garlic, cooking until the onion is wilted and transparent (about 5 minutes).
- Stir in the chorizo and cook for an additional 5 minutes.
- Increase the heat to high, add the ground veal, and cook, stirring, until the veal is lightly browned.
- Stir in the tomato paste, white wine, chopped pimiento, parsley, chopped olives, salt, and pepper.
- Reduce the heat to low and simmer until the veal is cooked through, and the sauce is well-blended (about 20 minutes).
- Place about 1 tablespoon of the filling in the center of each dough round.
- Fold the dough over and press the edges with a fork to seal.
- Heat at least 1 inch of oil in a medium skillet over medium-high heat or use a deep fryer set at 375°F.
- Confirm the oil temperature by browning a cube of bread quickly.
- Carefully place the turnovers in the oil and cook, turning once, until they are lightly golden (about 2 minutes).
- Use a slotted spoon to transfer the hand pies to paper towels to drain.
Notes / Tips / Wine Advice:
Serving Tip:
Serve these savory veal and chorizo hand pies hot, and enjoy the irresistible blend of flavors.
Wine Advice:
Pair with a Spanish red wine, such as Tempranillo, for a full-bodied complement to the rich veal and chorizo.
Nutritional Information
Calories: 300 kcal | Carbohydrates: 15 g | Protein: 20 g | Fat: 18 g | Fiber: 2 g | Sugar: 1 g | Salt: 0.5 g
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