Meat and chorizo empanada
Ingredients
- 2 sheets of pastry
- 2 tomatoes
- 2 green peppers
- 1 onions
- 2 leeks
- 2 cloves of garlic
- 7 oz of minced meat
- 1/2 Qujote Chorizo
- Extra virgin olive oil
- Salt
As it is very easy to take with you and perfect to share, the empanada is an excellent option for a picnic on the beach or in the countryside. And you can add your favorite ingredients. Of course, we make it with Chorizo Palacios!
METHOD
Cut the vegetables into small pieces and fry them in a skillet with the oil, garlic and onion.
When they start to brown, add the chorizo in small pieces. Then add the meat, stir and leave to cook together for a couple of minutes.
On a floured oven tray, place 1 sheet of pastry and spread the fried mixture on top, leaving the edges free. Place the 2nd sheet on top and fold the edges inwards. Using a fork, firmly mark the edges so that the empanada is well sealed.
Put the empanada in the oven at 430ºF and leave it to bake for about 25 minutes.
NUTRITIONAL COMMENT
Nutritionally, it provides energy from the carbohydrates (pastry), as well as some fiber (vegetables) and protein (meat and chorizo).
Ideal when accompanied by a mixed salad, containing vegetables and also some protein (in smaller quantities) such as hard-boiled egg or slices of grilled chicken breast. The density of the empanada is complemented by the lightness of the salad.
