Beef and Chorizo Empanadas baked to golden and crispy, filled with spicy chorizo and beef served with a creamy avocado dipping sauce. Perfect game day food and can be made ahead of time!
It’s the AFL grand final in Melbourne today and one thing Melbournians do is take their sports seriously. Like really seriously, cars, shops and houses have been dressed up in the team’s colours, people have added temporary tattoos to all parts of their body and for the past week the only thing everybody has spoken about is the big game. God, there’s even a public holiday for it. I wasn’t born here so I don’t have the sports fanatic ingrained into me but I’ll happily take the day off work and cook lots of “game day foods” to eat whilst doing everything and anything but watching the game. I don’t even know what time it starts. I just know everybody is going to be getting rowdy as hell today and need something to snack on – we all know drinking on an empty stomach is a bad idea.
These Beef and Chorizo Empanadas are the perfect dish to place on the table with the creamy avocado dipping sauce to let everyone dip and munch as they please.
These can easily be made ahead, which means more time for you to get into the spirit with your pals and less time in the kitchen away from the action. Simply make, place on a lined baking sheet and cover with plastic, place in the fridge until you’re ready to bake. Then cover with an egg wash and let them do their thing in the oven.
P.s I’m putting these into my All About Dumplings collection because technically they are a dumpling, some might argue that they don’t classify as a dumpling but according to google they are and we all know Google is always right. “a small savoury ball of dough (usually made with suet) which may be boiled, fried, or baked in a casserole.”
- 3 cups plain flour
- 220 grams chilled butter, chopped
- 1 tsp salt
- 1 egg, whisked
- 7 tbsp ice cold water
- 500 grams beef mince
- 1 brown onion, diced
- 1/2 cup coriander, finely diced
- 2 tbsp parsley, finely diced
- 1 good quality chorizo sausage
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 1 tsp chilli flakes
- 2 tbsp tomato paste
- 2 avocados, mashed
- 1 cup sour cream
- 2 limes, juiced
- 3 cloves garlic, diced
- 1 tbsp coriander
- 1 tsp smoked paprika
- pinch of salt
- egg wash
Remove the chorizo from the casing and add to a mixing bowl with the beef mince, onion, coriander, parsley, smoked paprika, cumin and chilli flakes. Mix everything together then place into a frying pan over medium heat and cook for 2 minutes. Add the tomato paste and cook for a further 5 minutes or until everything is cooked through. Remove the pan from the heat and let the mixture cool before storing in a container in the fridge overnight. This intensifies the flavour.
Add the flour to a bowl and add in the butter, begin to rub the butter and flour with your fingertips until a breadcrumb-like consistency. Add the egg and water, bring together then turn out onto a floured surface and begin to knead until soft and smooth. Cover with glad wrap and place into the fridge to rest for 20 minutes. When ready to use, divide the dough into four even portions and roll out each portion into a thin sheet. Use a cookie cutter to cut out discs. Use immediately or store in the fridge cover in glad wrap.
Wet the edges of the dough and pinch both sides up, place in some filling and then fold in half and seal the edges. Start at one end and begin to braid by folding one triangle of dough over itself, press to seal stretch that part of the dough of the dough a bit and continue to fold over the top, pressing to seal.
Place onto a lined baking tray and brush with egg wash, place into a preheated oven and bake for 20 minutes. When the empanadas are ready, remove from the oven and let cool for 5 minutes.
To the mashed avocado add all the sauce ingredients and mix together. Cover and place in the fridge until ready to use.
Can be also frozen, place on a lined baking tray and cover with plastic. Place into the freezer until frozen then place into an airtight container/ziplock bag for up to 3 months.
Full Video Here!