Delectable Gluten-Free Spanish Breakfast Tapas: Aromatic Empanadas, Savory Pinchos, and Revitalizing Fresh Fruit Salad
Discover a delectable gluten-free Spanish breakfast tapas experience with our mouthwatering empanadas filled with chorizo, chickpeas, and spinach, served alongside crispy pinchos of manchego cheese, quince paste, and Iberian ham. Round out your meal with a vibrant medley of fresh fruits to awaken your senses and start your day with a culinary adventure.
Allergens
Dairy (Manchego cheese), Pork (Chorizo)
Ingredients
- 2 gluten
- free empanada dough rounds (store
- bought or homemade)
- 8 oz ground chorizo
- 1/2 cup cooked chickpeas
- 1 cup fresh spinach, chopped
- 1/4 teaspoon smoked paprika
- Salt and pepper, to taste
- 6 slices manchego cheese
- 3 tablespoons quince paste (membrillo)
- 3 slices Iberian ham
- 2 cups mixed fresh fruits: berries, melon, pineapple, kiwi, and grapes
Instructions
- Preheat oven to 400°F (205°C).
- In a skillet, cook the ground chorizo until browned, then add chickpeas, spinach, smoked paprika, salt, and pepper stir until heated through. Remove from heat.
- Assemble empanadas by placing a rounded tablespoon of filling onto each dough round. Fold dough in half, sealing edges, and transfer to a parchment lined baking sheet. Repeat for all empanadas.
- Bake empanadas at 400°F (205°C) for 18 20 minutes or until golden brown.
- To assemble pinchos, layer manchego cheese, quince paste, and Iberian ham on toothpicks.
- Serve empanadas warm, pinchos cold, and fresh fruit salad alongside.
Chef’s Insight
Experiment with different fillings for empanadas, such as seafood or vegetables, to create unique breakfast combinations.
Notes
Serve with a steaming cup of Spanish coffee or hot chocolate for added warmth and enjoyment.