🥧 Galician Empanada with Choriço and Sauce

Name: Galician Empanada with Choriço and Sauce
Total time: 60 min
Yield: 4 servings
Ingredients: 500 g Puff pastry (refrigerated); 300 g Firm chorizo sausage; 2 EL Red paprika paste; 1 EL Tomato paste; 100 ml Dry red wine; 1 Stück Stock cube (beef/pork); 2 EL Olive oil; 1 Prise Salt and pepper; 1 Stück Egg (for brushing)

680 kcal · 60 min · 4 servings

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Ingredients

500 g Puff pastry (refrigerated)
300 g Firm chorizo sausage
2 EL Red paprika paste
1 EL Tomato paste
100 ml Dry red wine
1 Stück Stock cube (beef/pork)
2 EL Olive oil
1 Prise Salt and pepper
1 Stück Egg (for brushing)

Instructions

1. Preheat the oven to 180 degrees Celsius top/bottom heat. Brown the finely diced chorizo in a pan without oil until it starts to color.
2. Add the paprika paste and tomato paste and stir for 1 minute. Deglaze with the red wine and let it reduce for 2 minutes.
3. Dissolve the stock cube in 50 ml of hot water and add it to the filling. Season with salt and pepper. Let the filling cool down completely.
4. Divide the puff pastry into two equal rectangles. Cover one rectangle evenly with the chorizo filling. Leave about 2 cm of space at the edge.
5. Place the second dough layer over the filling. Press the edges firmly together and crimp them with a fork.
6. Prick 4-5 small holes in the surface with a fork for steam release. Brush the surface with the beaten egg.
7. Place the empanada on a baking sheet with parchment paper and bake for about 35 minutes until golden brown and flaky.
8. Remove the empanada from the oven and let it rest for 5 minutes before cutting it into triangles.

Nutrition per serving

kcal: 680
Protein: 28 g · Fett/Fat: 35 g · Carbs: 65 g