José Pizarro's Recipe for Winter Vegetable Empanada

theguardian.com

Ermintrude

subheading: For the pastry:

500g plain flour

1 tsp fine sea salt

200g unsalted butter

1 egg

2 tsp white vinegar (white-wine or distilled malt)

subheading: For the relish:

2 tbsp olive oil

1 red onion, peeled and finely sliced

½ tsp each smoked hot and smoked sweet paprika

1 x 400g tin cherry tomatoes

75g soft light brown sugar

75ml apple cider vinegar

Sea salt and black pepper

subheading: For the filling:

2 tbsp olive oil

1 onion, peeled and finely chopped

85g cured chorizo, finely chopped

2 garlic cloves, peeled and finely sliced

1 tsp cumin seeds

½ tsp sweet smoked pimentón de la vera

½ tsp dried oregano

130g potatoes, peeled and cut into ½cm dice

200g parsnips, peeled, cored and cut into ½cm dice

200g pumpkin or butternut squash, peeled and cut into ½cm dice

2 tsp sherry vinegar

1 big handful flat-leaf parsley, picked and chopped

100g manchego, cut into small pieces

1 egg, beaten

Directions at theguardian.com

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