Black chorizo empanadas

Black chorizo empanadas and tandoori mayonnaise

Black chorizo empanadas & tandoori mayonnaise

  • People
    For 2
  • Preparation time
    45 minutes
  • Cooking time
    30 minutes
  • Resting time
    20 minutes
  • Winery pairing
    Mumm Olympe

INGREDIENTS

Dough
  • 350g flour
  • 5g salt
  • 160g unsalted butter
  • 10cl water
  • 1 whole egg
Filling
  • 1 mild chorizo
  • 1 potato
  • 1 onion
  • 1 teaspoonful chili powder
Tandoori Mayonnaise
  • 1 egg yolk
  • 1 teaspoonful Dijon mustard
  • Sunflower oil
  • 2 teaspoonfuls tandoori spice blend
  • Salt & pepper

 

Recipe

Step 1. Dough

  1. Place all the ingredients in a large salad bowl and mix with your fingertips to obtain a homogeneous mixture.
  2. Form a ball, cover it with plastic film and set aside in the fridge. Divide up the empanadas dough into 12 balls, then roll out each ball into a 15cm-diameter disk.

Step 2. Filling

  1. Cook the potato in the water and remove the skin. Roughly crush the potato with a fork.
  2. Heat a generous drizzle of olive oil in a frying pan and caramelize the roughly chopped onions.
  3. Add the skinned chorizo and dice it. Cook for 3 min on a medium heat and add the potato and chili powder, then leave to cool.

Step 3. Assembly

  1. Place a tablespoonful of filling on each disk. Moisten the border of the disk then seal the empanadas with a fork, or roll the edges over onto themselves. Repeat the operation on the other turnovers.
  2. Place them on a tray covered with parchment paper and brush them with the egg yolk beaten with a little water.
  3. Set them aside in the fridge for at least 30 min. Put the empanadas in the oven at 190°C for 20 min. Serve hot with the tandoori mayonnaise.

Step 4. Tandoori Mayonnaise

Mix the egg yolk, salt, mustard, pepper, and a little oil in a large bowl. Mix to beat the mayonnaise, gradually pouring in the oil. Add the spice blend.

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Mumm Olympe

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