CHORIEMPA
PREPARATION TIME: 20 MINUTES
COOKING TIME: 40 MINUTES
MAKES 20 EMPANADAS
DOUGH
1 quantity of classic dough
FILLING
20 small pork sausages, 8–9 cm (3¼–3½ inches)
olive oil
GLAZE
3 egg yolks, beaten
TO SERVE
FILLING
Brown the sausages in a hot frying pan with a little oil over high heat. Cover with water and cook for 15 minutes over medium heat until cooked through. Drain and allow to cool.
ASSEMBLY
Preheat the oven to 190°C (375°F/Gas 5). Sprinkle a little flour on the work surface. Roll out the dough to a thickness of 3 mm (1/8 inch), and cut out circles with a 14 cm (5½ inch) cutter. Place a sausage on each circle of dough and fold the edges inward. Carefully roll each sausage in the dough. This is the ‘choriempa’ fold. Set aside in the refrigerator if not cooking immediately.
COOKING
Arrange the empanadas on a baking tray lined with baking paper. Use a knife to cut a few slashes on top of each one. Brush with egg yolk and bake for 20 minutes, or until golden and cooked. Allow them to cool for a few minutes before serving with the chimichurri sauce.
CHORIPAN
This recipe is a variation of a classic dish called ‘choripan’. The original version is a sausage sandwich, which we rework at Clasico Argentino by using empanada dough.