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Savory Roasted Empanadas with Roasted Tomato Sauce
Description Savory Chorizo Empanadas with Roasted Tomato Sauce
Serves 8
 
2 potatoes, peeled and diced
2 Tbsp. extra virgin olive oil
1 lb. chorizo sausage, casing removed
1 small Spanish onion, diced
2 garlic cloves, minced
1 tsp. fresh oregano, chopped Sea salt and freshly ground black pepper
1/4 cup chicken broth
1/4 cup pimiento-stuffed green olives, chopped
1/4 cup golden raisins
1 recipe empanada dough, recipe follows
 
Heat a large skillet and add oil. Add the chorizo, and cook, stirring for 5 minutes, until the sausage renders its fat and gets crispy. Add the potatoes, onion and garlic; season with oregano, salt, and pepper. Cook and stir for 5 minutes, until the mixture is soft. Pour in the broth and simmer for 5 minutes. Add the olives and raisins and toss everything together; season with salt and pepper, to taste. Allow the filling to cool before filling the empanadas.
 
Empanada dough:
1 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. salt
1/2 cup unsalted butter, melted and cooled
1 lg. egg beaten with 1 Tbsp. water, for egg wash
 
In a large bowl, sift together the flour, baking powder, and salt. Stir in the melted butter. Gradually add 1/2 cup of warm water, working it in with your hands to incorporate; the dough should be easy to handle and not sticky. Form the dough into a ball, wrap it in plastic, and chill for 30 minutes.
 
Lightly flour your rolling pin and counter. Divide the dough in 1/2 so it will be easier to work with and roll it out to 1/8 inch thickness. Using a 4 inch cookie or biscuit cutter, cut out 8 circles of dough; repeat with the other half. Spoon 2 generous tablespoons of filling into the center of each pastry circle, leaving a 1/2 inch border. Brush the edges with the egg wash and then fold the dough over in 1/2 to enclose the filling and form a semi-circle. Tightly seal the edges by crimping with the tines of a fork.
 
Preheat the oven to 375 degrees F. Place the empanadas on a parchment lined baking sheet and brush the tops with additional egg wash. Using a fork, prick a few holes in the top of the empanadas for steam to escape. Bake for 30 minutes, until the pastry is golden brown.
 
Roasted Tomato Sauce
Serves 8
 
2 lbs. ripe Roma tomatoes, halved & seeded
1 head of garlic, top cut off 1 sm. onion, peeled and cut up
2 Tbsp. extra virgin olive oil
1 tsp. salt
1/2 tsp. freshly ground black pepper
1 Tbsp. fresh basil leaves, chopped
 
Preheat the oven to 350 degrees. Cut tomatoes in half, with the help of a spoon remove the seeds. Place the tomatoes on a baking sheet, add garlic and onion, and drizzle with olive oil. Season with salt and pepper. Roast for 35 minutes, or until the tomatoes are tender. Remove from the oven and cool completely. In a food processor with a metal blade, combine the roasted tomatoes and vegetables. Puree until the mixture is smooth. Season with salt and pepper. Remove the mixture from the food processor and serve.
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