Crab & Chorizo Empanadas

bens-farm-shop-recipe-crab-chorizo-empanada-web

Makes 20 / prep time – 20 minutes

Preheat the oven to 180°C and bake for about 20 minutes.

 

bens-farm-shop-recipe-crab-chorizo-empanada-web
Yields1 Serving
 100g white crab meat
 200g brown crab meat
 250g cooking chorizo
 250g frozen peas
 200g roast red peppers
 
 For the pastry
 600g strong white flour
 170mls olive oil
 140mls water
 30mls white wine vinegar
 ¾ tsp salt
1

First mix all the pastry ingredients together into a smooth dough.

2
3

Wrap in clingfilm and leave to rest. Don’t refrigerate.

4
5

Meanwhile fry the onion and chorizo in a little olive oil until soft.

6
7

Blanch the peas and add to the pan with the roast peppers and brown crab meat.

8
9

Cook for a couple of minutes and mix in the white meat and coriander.

10
11

The brown crab meat can be fairly wet. If the mix is too wet, add a few breadcrumbs.

12
13

To make the empanadas, roll out a lump of pastry the size of a small sausage into a disc about 12cm across.

14
15

Cut into a circle with an inverted BFS soup container.

16
17

Place a tablespoon of filling in the middle, fold over and seal with a fork.

18
19

Transfer to a baking tray.

20
21

Repeat until they’re all done, brush with a mix of egg white and milk.

Ingredients

 100g white crab meat
 200g brown crab meat
 250g cooking chorizo
 250g frozen peas
 200g roast red peppers
 
 For the pastry
 600g strong white flour
 170mls olive oil
 140mls water
 30mls white wine vinegar
 ¾ tsp salt

Directions

1

First mix all the pastry ingredients together into a smooth dough.

2
3

Wrap in clingfilm and leave to rest. Don’t refrigerate.

4
5

Meanwhile fry the onion and chorizo in a little olive oil until soft.

6
7

Blanch the peas and add to the pan with the roast peppers and brown crab meat.

8
9

Cook for a couple of minutes and mix in the white meat and coriander.

10
11

The brown crab meat can be fairly wet. If the mix is too wet, add a few breadcrumbs.

12
13

To make the empanadas, roll out a lump of pastry the size of a small sausage into a disc about 12cm across.

14
15

Cut into a circle with an inverted BFS soup container.

16
17

Place a tablespoon of filling in the middle, fold over and seal with a fork.

18
19

Transfer to a baking tray.

20
21

Repeat until they’re all done, brush with a mix of egg white and milk.

Crab & Chorizo Empanadas
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