Chorizo and Manchego Mini Empanadas with Smoky Aioli
Chorizo and Manchego Mini Empanadas with Smoky Aioli
Imagine a perfect bite of Spanish culinary tradition, reimagined for your next gathering as a delightful hot appetizer. These irresistible mini empanadas offer a sensory journey, beginning with a delicately flaky, golden-brown pastry – a hallmark of classic empanadas, whether from Spain or Latin America. Encased within this delicious shell is a vibrant, savory filling of spicy Spanish chorizo, its smoky paprika notes mingling beautifully with the rich, nutty undertones of aged Manchego cheese. The origins of empanadas can be traced back to the medieval Moorish conquerors of Spain, who introduced the concept of filled pastries. From there, they traveled across oceans to become a staple in countless cultures, evolving with local ingredients and tastes. Baked to a glorious perfection, these mini empanadas provide a satisfying warmth and a touch of authentic Spanish flair, making them an ideal hot appetizer for any sophisticated occasion or a casual tapas night. The richness of the chorizo and Manchego is expertly balanced by a luscious, smoky garlic aioli, adding a creamy, tangy counterpoint that elevates every bite. These Hot Appetizers are not just delicious; their portable size makes them perfect for mingling, ensuring your guests can enjoy them effortlessly. Plus, they can be prepared in advance and quickly reheated, offering convenience without compromising on an exquisite culinary experience. Get ready to delight your taste buds with this true crowd-pleaser, celebrating the fusion of robust Spanish flavors in an approachable and elegant form.
- Preparation time
- 40 min
- Cooking time
- 18 min
- Total time
- 58 min
- Servings
- 12
Instructions
Prepare the Filling
- 1Heat olive oil in a skillet over medium heat. Add the finely diced chorizo and cook until browned and crispy, breaking it apart with a spoon. Remove chorizo from the pan, leaving about 1 tbsp of rendered fat.
- 2Add chopped onion to the skillet and sauté until softened, about 3-5 minutes. Stir in the minced garlic and smoked paprika, cooking for another minute until fragrant.
- 3Return the cooked chorizo to the pan. Season with salt and pepper to taste. Let the mixture cool slightly before stirring in the shredded Manchego cheese.
Assemble the Empanadas
- 1Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper.
- 2Lay out the empanada dough rounds. Place about 1-2 tablespoons of the chorizo and Manchego filling onto one half of each dough round.
- 3Moisten the edges of the dough with a little water, then fold the other half over the filling to create a half-moon shape. Press the edges firmly to seal, then crimp with a fork for a decorative finish and to ensure they are well-sealed.
- 4In a small bowl, whisk the egg with a splash of water to make an egg wash. Brush the tops of the assembled empanadas with the egg wash.
Bake and Serve
- 1Bake the empanadas for 15-18 minutes, or until golden brown and puffed. While they bake, prepare the aioli.
- 2For the smoky aioli, combine mayonnaise, minced garlic, smoked paprika, and lemon juice in a small bowl. Stir until well combined and season with salt to taste.
- 3Remove the hot empanadas from the oven and let them cool for a few minutes before serving. Drizzle with smoky aioli or serve the aioli on the side for dipping. These are best enjoyed warm as a comforting hot appetizer.
Nutrition Information
- Calories
- 181 kcal
- Protein
- 6 g
- Fat
- 12 g
- Carbs
- 12 g
| Nutrient | Per serving |
|---|---|
| Calories | 181 kcal |
| Protein | 6 g |
| Fat | 12 g |
| Carbs | 12 g |
Tips
- Keep dough chilly for easier handling and a flakier crust; it prevents sticking and tearing.
- Don't overfill the empanadas, as this can make sealing difficult and lead to leakage during baking.
- Serve immediately while warm, or reheat in the oven for 5-7 minutes at 175°C (350°F) after chilling.