EMBUTIDOS ORTIZ AND AN UNFORGETTABLE CHRISTMAS

Christmas is a time of reunion, joy and celebration. In Spain, it is traditional to gather around a table to share good food and drink. Sausages are one of the most typical ingredients of these Christmas meals, providing intense flavour and a festive touch.

At Embutidos Ortiz, we’ve been making cold meats in the traditional way since 1915. We use the best raw materials and the most rigorous production processes to guarantee a product of the highest quality. This year, we’d like to give you some ideas for preparing dishes and starters with our sarta, barbacoa and vela chorizos.

TAPAS AND SNACKS

Embutidos Ortiz’s 100% natural Chorizo Extra Sarta is perfect for preparing tapas and simple, delicious starters. An original idea is to cut them into thin slices and serve them with a homemade tomato sauce or cheese dip. We can also prepare chorizo kebabs with vegetables or use them to fill pasties or croquettes.

Try presenting mini brochettes combining sarta chorizo with Rioja cheese and a touch of piquillo peppers or surprise with barbecue chorizo and cream cheese rolls, wrapped in a thin slice of cucumber.

CANAPÉS

Canapés are a perfect option to surprise our guests. We can prepare them with a base of bread, toast or puff pastry, and place a slice of chorizo, a little cheese, an anchovy or any other ingredient we like on top.

Imagine a toast of rye bread with a slice of Embutidos Ortiz Extra Vela Chorizo, some caramelised onion and a touch of rocket. Or create a chorizo sarta canapé with tomato jam and a fresh basil leaf.

EMPANADAS

Empanadas are a Christmas classic. We can prepare them with a filling of Chorizo Extra Sarta or Chorizo Extra Vela from Embutidos Ortiz, vegetables, meat or fish. An original idea is to use Chorizo Extra Sarta in the filling of a shortcrust pastry pie, to achieve a more intense flavour.

Our empanadas with Chorizo Barbacoa Ortiz sausage and roasted peppers filling are a fusion of flavours that will leave no one indifferent. Another option is a Chorizo Extra Vela Ortiz Chorizo empanada with apple and blue cheese, a daring and delicious combination.

TABLES

A charcuterie board is an elegant and sophisticated way of presenting cold meats. We can prepare it with a selection of chorizos, salchichones and other Ortiz sausages of our choice. To give it a special touch, we can accompany it with nuts, cheeses or red fruits.

Combine our chorizos with different cheeses, dried fruits and nuts. An Ortiz Chorizo Sarta can be presented with dried figs and almonds as a classic combination, while Ortiz Chorizo Barbacoa can be accompanied by olives and goat’s cheese.

CHORIZO TARTLETS OR CHORIZO QUICHE

INGREDIENTS:

For the Dough:

• 200 g wheat flour
• 100 g butter
• 1 egg
• 1 cucharadita de sal1 teaspoon salt

For the Filling:

• 150 gr of Embutidos Ortiz Chorizo Extra Sarta, sliced or diced
• 1 medium onion, chopped
• 100 g grated cheese (can be cheddar, emmental or a mixture)
• 3 large eggs
• 200 ml cream (cooking cream)
• Salt and pepper to taste
• A pinch of sweet or hot paprika (optional)

PREPARATION:

Preparation of the dough:

1. Mix the flour and butter: In a bowl, mix the flour with the salt. Add the butter and work the mixture with your fingertips until you get a sandy texture.
2. Add the Egg and Water: Stir in the egg and mix. Add cold water little by little until the dough comes together.
3. Refrigerate the dough: Form the dough into a ball, wrap it in plastic wrap and refrigerate for at least 30 minutes.

Filling Preparation:

1. Cook the Chorizo: In a frying pan, cook the chorizo until lightly browned. Remove and set aside.
2. Sauté the Onion: In the same pan, sauté the onion until translucent and tender.
3. Mix the Eggs and Cream: In a bowl, beat the eggs with the cream. Add salt, pepper and paprika to taste.

Assembly and Baking:

1. Roll out the dough: Preheat the oven to 180°C. Roll out the dough and place it in a quiche mould, pressing the corners well.
2. Add the Filling: Spread the chorizo and onion over the base of the dough. Sprinkle with the grated cheese.
3. Pour the Egg Mixture: Pour the egg and cream mixture over the filling.
4. Bake the Quiche: Bake for 30-35 minutes or until the surface is golden brown and the filling is firm.

CHORIZO AND VEGETABLE EMPANADA

INGREDIENTS:

For the Dough:

• 500 g wheat flour
• 200 ml lukewarm water
• 100 ml olive oil
• 1 egg (for varnishing)
• 1 teaspoon salt

For the Filling:

• 250 gr of Chorizo Extra Sarta de Embutidos Ortiz, cut in cubes
• 1 large onion, chopped
• 1 red pepper and 1 green pepper, diced
• 2 cloves garlic, minced
• 200 gr of crushed tomato
• Salt, pepper and olive oil

PREPARATION:

Preparation of the dough:

1. In a large bowl, mix the flour with the salt. Add the water and olive oil and mix until a homogeneous dough is formed.
2. On a floured surface, knead the dough until smooth and elastic.
3. Cover the dough with a cloth and let it rest while you prepare the filling.

Filling Preparation:

1. In a large frying pan, cook the chorizo until lightly browned. Remove and set aside.
2. In the same pan, add a little oil and cook the onion, peppers and garlic until tender.
3. Add the crushed tomato to the vegetable mixture and simmer for about 10 minutes. Season with salt and pepper.
4. Mix with the Chorizo and leave to cool.

Assembly and Baking:

1. Divide the dough into two parts. Roll out each part into a circle or rectangle, depending on the shape of your empanada.
2. Place a layer of dough on a baking sheet. Spread the filling evenly over the dough, leaving a margin around the edges.
3. Place the second layer of dough on top of the filling. Seal the edges by pressing them with a fork or your fingers.
4. Preheat the oven to 180°C. Beat an egg and glaze the surface of the pie. Make a few small cuts in the top to allow steam to escape.
5. Bake for 30-40 minutes or until golden brown.

CHORIZO CROQUETTES

INGREDIENTS:

• 1 l of Milk – 200 g of Chorizo Barbacoa Ortiz
• 100 g Butter- 100 g Wheat Flour
• Fresh chorizo 200 g – Black pepper
• Nutmeg- Egg
• Breadcrumbs – Extra Virgin Olive Oil
• Salt – Chives

PREPARATION:

1. In a frying pan without oil, place the Ortiz Chorizo Barbacoa in minced meat. When it is fried, remove it from the frying pan onto kitchen paper to absorb the fat.
2. Place the butter in a saucepan and add the flour. Work the dough well for about twenty minutes, avoiding the formation of lumps.
3. Halfway through cooking, add the pepper, salt and nutmeg and a little later the chorizo. Mix well.
4. Transfer the béchamel sauce to a bowl, cover with cling film and leave to rest for a few hours in the fridge.
5. Then shape the croquettes, which can be coated in batter to taste. Fry the croquettes in plenty of oil.

CHORIZO PATÉ

INGREDIENTS:

• 200 g of Chorizo Sarta Extra from Embutidos Ortiz
• 4 tablespoons of Philadelphia or similar cheese
• 1 boiled egg

PREPARATION: