These ratatouille and chorizo empanadas are easy snacks to make and very tasty. Prepare them and enjoy all the flavors of this sausage in a different way.
It may be that for some they are something out of fashion, but the truth is that dumplings continue to triumph in our homes, especially among children. The simplicity of their preparation and the variety of fillings they admit makes them essential in-home cooking.
To prepare this recipe I have opted for a filling loaded with flavor where the sausage is the protagonist. To make them very tasty, I have chosen acorn-fed Iberian chorizo.
I have prepared these baked dumplings. They can also be fried, although in this case, I think the filling already provides a lot of fat, so they are better in the oven.
- 16 wafers for dumplings
- 2 green peppers Italian type
- 1/2 red pepper
- 1 large onion
- 250 g of tomato paste
- 120 g of chorizo
- extra virgin olive oil
- 1 egg
- plenty of mild olives or sunflower oil
- We are going to prepare a sauce with the vegetables. We start by cutting the onion into brunoise, that is, into small cubes. Do the same with the red pepper and the green pepper.
- In a frying pan, add a good stream of oil and, when it is hot, add the onion and red pepper. Cook them for a few minutes over low heat, then add the green pepper. Also, add a pinch of salt.
- Cook until everything is very tender. In total, it will take about 25 minutes or so to get it ready.
- Then add the crushed tomato and cook for another 15 minutes. I recommend that you cover the pan since the tomato jumps a lot.
- Meanwhile, cut a few slices of chorizo and cut them into small cubes.
- When you have the pisto ready, add the chorizo, saute for a minute and remove it from the heat. Correct the salt point.
- Now we are going to fill the dumplings. Place a teaspoon of ratatouille with chorizo on each wafer, fold it over on itself and close it by sealing the edges. I have used a fork.
- Arrange the dumplings on the baking tray and brush them with beaten egg.
- Finally, bake at 180º for 15 minutes or until golden brown. To enjoy!
- Add just the right amount of filling to each patty. If you put too much on the wafers they will break and, if you put too little, they will be somewhat bland.
- If instead of making the dumplings in the oven you prefer to fry them, remember to do it in very hot oil, although not steaming. In this case, you don't have to paint them with an egg.
- If you see that the dumplings are reddish in color, do not be surprised. It is due to the fat released by the chorizo.
- The dumplings are good in every way, although I like better to take them warm and freshly made.
- If you have any dumplings you can reheat them later, although they will lose their crunchy texture.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 130Total Fat 8gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 24mgSodium 236mgCarbohydrates 12gFiber 1gSugar 6gProtein 5g