Black chorizo empanadas
Black chorizo empanadas & tandoori mayonnaise
Preparation time45 minutes
Cooking time30 minutes
Resting time20 minutes
Winery pairingMumm Olympe
- 350g flour
- 5g salt
- 160g unsalted butter
- 10cl water
- 1 whole egg
- 1 mild chorizo
- 1 potato
- 1 onion
- 1 teaspoonful chili powder
- 1 egg yolk
- 1 teaspoonful Dijon mustard
- Sunflower oil
- 2 teaspoonfuls tandoori spice blend
- Salt & pepper
Step 1. Dough
- Place all the ingredients in a large salad bowl and mix with your fingertips to obtain a homogeneous mixture.
- Form a ball, cover it with plastic film and set aside in the fridge. Divide up the empanadas dough into 12 balls, then roll out each ball into a 15cm-diameter disk.
Step 2. Filling
- Cook the potato in the water and remove the skin. Roughly crush the potato with a fork.
- Heat a generous drizzle of olive oil in a frying pan and caramelize the roughly chopped onions.
- Add the skinned chorizo and dice it. Cook for 3 min on a medium heat and add the potato and chili powder, then leave to cool.
Step 3. Assembly
- Place a tablespoonful of filling on each disk. Moisten the border of the disk then seal the empanadas with a fork, or roll the edges over onto themselves. Repeat the operation on the other turnovers.
- Place them on a tray covered with parchment paper and brush them with the egg yolk beaten with a little water.
- Set them aside in the fridge for at least 30 min. Put the empanadas in the oven at 190°C for 20 min. Serve hot with the tandoori mayonnaise.
Step 4. Tandoori Mayonnaise
Mix the egg yolk, salt, mustard, pepper, and a little oil in a large bowl. Mix to beat the mayonnaise, gradually pouring in the oil. Add the spice blend.
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