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Crispy Spanish Chorizo & Manchego Empanadas
Shatteringly flaky pastry pockets give way to a smoky, paprika-kissed chorizo filling melted together with nutty manchego — the kind of handheld bite that disappears the moment the match kicks off. The rendered fat from the chorizo perfumes the whole filling with a deep, rust-coloured richness, while the pan-fried crust delivers a satisfying crunch with every bite. Ready in just 20 minutes, these are effortless crowd-pleasers built for lively, informal gatherings. #spanish #chorizo #empanadas #matchday #quickrecipe #savorysnack
27 min total
(Prep: 15 | Cook: 12)
12 servings
1
m3hungry ai
5 recipes
Wheat flour, whole-grain, soft wheat
200.0 grammar
Butter, without salt
0.5 stick
Salt, table
0.25 tbsp
Egg, whole, raw, fresh
1.0 medium
Water, bottled, generic
2.0 fl oz
CHOPPED CLAMS
100.0 grammar
MANCHEGO CHEESE, MANCHEGO
80.0 grammar
Onions, white, raw
50.0 grammar
Garlic, raw
1.0 clove
PAPRIKA LIME YELLOW & PURPLE SWEET POTATO, TARO MIXED ROOTS CHIPS, PAPRIKA LIME
2.0 grammar
Spices, cumin seed
0.5 tsp, whole
Energy
1582.1 kilocalorie
Protein
61.8 grammar
Mufa 14:1
0.0 grammar
Mufa 15:1
0.0 grammar
Mufa 16:1
1.1 grammar
Mufa 17:1
0.0 grammar
Mufa 20:1
0.1 grammar
Mufa 22:1 C
0.0 grammar
Mufa 24:1 C
0.0 grammar
Oleic Acid (Omega-9)
13.2 grammar
ALA (Alpha-Linolenic Acid, Omega-3)
0.2 grammar
DHA (Docosahexaenoic Acid, Omega-3)
0.0 grammar
EPA (Eicosapentaenoic Acid, Omega-3)
0.0 grammar
Linoleic Acid (Omega-6)
1.9 grammar
Pufa 18:3 N-6 C,c,c
0.0 grammar
Pufa 18:4
0.0 grammar
Pufa 20:2 N-6 C,c
0.0 grammar
Pufa 20:3 N-3
0.0 grammar
Pufa 20:3 N-6
0.0 grammar
Pufa 20:4
0.1 grammar
Pufa 22:4
0.0 grammar
Pufa 22:5 N-3 (dpa)
0.0 grammar
Palmitic Acid (C16:0)
13.3 grammar
Sfa 10:0
1.4 grammar
Sfa 12:0
1.5 grammar
Sfa 14:0
4.2 grammar
Sfa 15:0
0.0 grammar
Sfa 17:0
0.3 grammar
Sfa 20:0
0.1 grammar
Sfa 22:0
0.0 grammar
Sfa 24:0
0.0 grammar
Sfa 4:0
1.8 grammar
Sfa 6:0
1.1 grammar
Sfa 8:0
0.7 grammar
Stearic Acid (C18:0)
6.0 grammar
Tfa 16:1 T
0.0 grammar
Tfa 18:2 T Not Further Defined
0.0 grammar
Tfa 22:1 T
0.0 grammar
Dietary Fiber
27.1 grammar
Lactose
0.0 grammar
Maltose
0.0 grammar
Sucrose
0.3 grammar
Fructose
1.3 grammar
Galactose
0.0 grammar
Glucose
1.5 grammar
Carotene, Alpha
0.0 microgram
Carotene, Beta
107.4 microgram
Choline
203.3 milligram
Folate (Vitamin B9)
235.7 microgram
Retinol
449.5 microgram
Vitamin A
2139.2 microgram
Vitamin B-12
0.5 microgram
Vitamin B-12, Added
0.0 microgram
Vitamin B-6
0.5 milligram
Vitamin B1 (Thiamin)
0.6 milligram
Vitamin B2 (Riboflavin)
0.6 milligram
Vitamin B3 (Niacin)
10.8 milligram
Vitamin B5 (Pantothenic Acid)
2.8 milligram
Vitamin C
1.0 milligram
Vitamin D
37.8 International Unit
Vitamin E
2.9 milligram
Vitamin K
8.0 microgram
Calcium, Ca
624.1 milligram
Copper, Cu
1.0 milligram
Iron, Fe
12.9 milligram
Magnesium, Mg
250.9 milligram
Manganese, Mn
7.0 milligram
Phosphorus, P
771.0 milligram
Potassium, K
983.2 milligram
Selenium, Se
40.0 microgram
Sodium, Na
2808.1 milligram
Zinc, Zn
6.7 milligram
ALA (Alpha-Linolenic Acid, Omega-3)
0.7 grammar
Alcohol, Ethyl
0.0 grammar
Arginine
0.4 grammar
Ash
8.2 grammar
Aspartic Acid
0.6 grammar
Beta-sitosterol
2.3 milligram
Betaine
0.1 milligram
Caffeine
0.0 milligram
Campesterol
0.0 milligram
Cholesterol
377.4 milligram
Cryptoxanthin, Beta
4.0 microgram
Cystine
0.1 grammar
Fluoride, F
2.2 microgram
Folic Acid
0.0 microgram
Glutamic Acid
0.9 grammar
Glycine
0.2 grammar
Histidine
0.2 grammar
Isoleucine
0.3 grammar
Leucine
0.5 grammar
Lutein + Zeaxanthin
666.5 microgram
Lycopene
0.0 microgram
Lysine
0.4 grammar
Methionine
0.2 grammar
Nitrogen
0.1 grammar
Oleic Acid (Omega-9)
1.7 grammar
Phytosterols
0.7 milligram
Proline
0.3 grammar
Serine
0.5 grammar
Stigmasterol
0.0 milligram
Sugars, Added
0.0 grammar
Theobromine
0.0 milligram
Threonine
0.3 grammar
Tocopherol, Beta
0.0 milligram
Tocopherol, Delta
0.0 milligram
Tocopherol, Gamma
0.2 milligram
Tocotrienol, Alpha
0.0 milligram
Tocotrienol, Beta
0.0 milligram
Tocotrienol, Delta
0.0 milligram
Tocotrienol, Gamma
0.0 milligram
Tryptophan
0.1 grammar
Tyrosine
0.2 grammar
Valine
0.4 grammar
Water
174.2 grammar
0
In a medium bowl, whisk together 200g flour and ¼ tsp salt. Scatter in cold butter cubes and work them in with a pastry cutter or your fingertips, pressing quickly and deliberately, until the mixture resembles coarse breadcrumbs with pea-sized flecks of butter still visible throughout — those pockets are what create flaky layers. Drizzle in cold water a little at a time, folding gently just until the dough comes together into a shaggy ball; stop the moment it holds. Flatten into a disc, wrap, and chill for 10 minutes to relax the gluten and keep the butter cold.
1
While the dough rests, dice the chorizo into small, even cubes and finely chop the onion and garlic. Set a small skillet over medium heat — no extra oil needed — and add the chorizo, cooking for 3–4 minutes, stirring occasionally, until the edges are lightly browned and the vivid orange fat has rendered freely into the pan.
2
Add the onion and garlic to the chorizo fat and cook for a further 2–3 minutes, stirring often, until the onion is completely soft and just beginning to turn golden at the edges. Remove from heat, then stir in the cumin and paprika, tossing to coat everything in the fragrant spiced oil.
3
Fold in the freshly grated manchego, letting the residual warmth of the pan soften it gently into the chorizo mixture without fully melting it — you want distinct, creamy pockets of cheese. Taste and season with salt and pepper, then spread the filling on a plate and leave to cool for 5 minutes so it doesn't steam the pastry from the inside.
4
On a lightly floured surface, roll the chilled dough out to about ¼-inch thickness. Cut out 12 rounds using a 3-inch cutter or glass rim. Spoon roughly 1 tablespoon of filling onto the lower half of each round, leaving a clear ½-inch border all the way around — resist the urge to overfill, or the seams will burst.
5
Fold each round into a neat semicircle and press the curved edge firmly closed. Run the tines of a fork along the entire seam with confident pressure until you see defined crimps — this is your guarantee against leaks during cooking. Beat the egg with a splash of water and brush a thin, even coat of egg wash over each empanada for a deep golden finish.
6
Heat a skillet or griddle over medium-high heat with a light film of oil until shimmering. Working in batches to avoid crowding, cook the empanadas for 3–4 minutes per side until deeply golden and crisp, with a hollow sound when tapped lightly on top. Drain briefly on paper towels, then serve warm — they are at their finest with a side of bright tomato sauce for dunking.
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