Spanish Empanadas
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Spanish Empanadas, which literaly means wrapped in bread, are basically Spain´s equivilent to Cornish Pasties
They were developed for the same reasons however as a portable lunch to be taken out to the fields with the workers.In fact I suppose they could be described as the first "take away."
Nowadays Spanish Empanadas are standard fare in most bars and restaurants, served as delicious tapas with a "copa de cerveza" or as the main meal.
Recipe for Spanish Empanada Pastry Dough:-
* 1 pound flour
* 1/2 teaspoon salt
* 1/2 pound butter, chilled and cut into
small cubes, plus 2 tablespoons butter
* 1 egg
* 2 tablespoons red wine vinegar
* 1 scant cup ice water
In a large mixing bowl, combine flour and salt. With a pastry blender or 2 knives, cut in the chilled butter until the mixture resembles coarse crumbs. Add the egg and vinegar. Slowly add the water, as needed, mixing to form the dough, until well blended. Turn the dough out onto a sheet of plastic wrap and knead gently until the dough becomes smooth, only a few seconds. Wrap well and chill for 30 minutes before use.
Recipe for Spanish Empanada Bread Dough:-
* 6 cups plain flour
* 1/4 cup butter
* 1 packet dried yeast
* 1 1/2 cups lukewarm water
* 1 egg
* 2 tbsp. salt
Combine flour and butter, mix well. Add dried yeast and salt.Beat the egg then add with the water, and knead lightly adding more flour if necessary until it leaves the sides of the bowl clean. Turn onto a floured board and knead for about 10 minutes. Return to the bowl, cover with a tea towel and place in a warm place to rise, about 2 hours.
Fillings for your Spanish Empanadas:-
Spicy Pork and Tomato:-
* 1 egg, beaten
* 3/4 lb of pork loin, thinly sliced
* 1/2 tsp bittersweet smoked paprika (Pimentón de la Vera)
* 3 tbsp olive oil
* 2 tbsp chopped garlic cloves
* 1/2 tsp oregano
* 1/2 cup piquillo peppers, sliced
* 3 onions chopped
* 3 tomatoes, peeled, seeded and chopped
* 2 tbsp chopped parsley
* Salt and pepper
* 1 large red pepper, chopped
* 2 hard boiled eggs
Preparation:-
Put the sliced pork in a dish with paprika, 1 tbsp of the chopped garlic, oregano, salt and pepper, and let sit for 30 minutes. Heat the olive oil in a pan and fry the pork very quickly, removing slices as they are browned. In the same oil, saute the chopped peppers, onions and remaining garlic until softened. Add the prepared tomatoes, parsley, salt and pepper and cook until the tomatoes are reduced and the sauce is very thick.
Divide the dough or pastry in half. On a floured board, roll out to a thickness of 1/4 - 1/2 inch. Line a cake tin with dough. Spread this with half the prepared sauce. Arrange the slices of pork loin on top and add a layer of piquillo pimentos above that. Slice the boiled eggs and layer above other ingredients. Spoon on the remaining sauce.
Roll out the rest of the dough and cover the pie. Crimp the edges together and trim the excess. Make a hole in the center for a steam vent. Put in a medium hot oven for 30 minutes. Brush the top with beaten egg and bake another 15-20 minutes.
The crust should be golden and crispy. Can be served hot or cool.
Beef and Chorizo:-
* 1 1/2 lbs. chopped chuck,cut into small cubes
* 4 chrizo sausages, diced
* 1 onion
* 2 green peppers
* 1 lg. can tomato sauce with 1/2 can water
* Seasoning to taste (very little because sausage has enough spice)
Preparation:-
In a pan add a little oil and chopped up onions; brown lightly. Add meat and peppers and sausage. Make sure sausage has been cut up and fried, separate. Then put all together and cook for about 5 minutes. Preheat tomato sauce with water and add to meat. Bring to a boil and simmer for about 40 minutes. Roll out dough like you do for regular pie, for top and bottom crust.
Put bottom crust, overlapping, in 10 x 15 x 5/8 inch pan. Pour in meat filling. Put top crust and overlap the top with the bottom. Make several holes on top with fork. Bake at 400 degrees for 30 minutes.
Cheese filling:-
* 1 medium white onion, small dice
* 1 bunch spinach, chiffonade
* 3 cups coarsely grated manchego cheese
* 1 cup chopped hazelnuts
* 1 cup dark raisins
* Egg wash (1 egg beaten with 2 tablespoons water)
Preparation:-
Saute onion in butter and add spinach over medium heat. Cool and then combine with cheese, hazelnuts, and raisins.
On a lightly floured surface, roll half the dough to 1/8 inch thick (keep the other half refrigerated until ready to use). Cut out 3-inch circles. Spoon about 1 tablespoon of the filling into the center of each circle. Brush egg wash around the edges of the dough. Fold the edges up forming a pouch, and seal.
Preheat oven to 375 degrees F.
Brush the empanadas with egg wash and bake until golden brown, about 25 minutes.
Chicken and Chorizo:-
* 2 tbsp. olive oil
* 3 medium yellow onions, diced
* 3 large boneless chicken breasts, diced
* 1/2 pound diced ham
* 2 cups chorizo, sliced
* 1 large green bell pepper, diced
* 1 cup pimento peppers (preferably piquillo peppers), sliced
* 5 cloves garlic, minced
* 2 15 oz. cans petite diced tomatoes
* 1 14 oz. jar green olives (the kind stuffed with pimentos), sliced
* 1/2 cup white wine
Heat the the olive oil, and add the onions, green pepper, garlic and tomatoes. Saute for 10 minutes, or until the onions are soft and translucent. Add the chicken and ham and continue to saute until the chicken is almost cooked through.
Add the wine cover, reduce the heat to medium-low and simmer for about 20 minutes. Add the chorizo, piquillo peppers and green olives. Cover and continue simmering for another 15 minutes. Remove from heat and let rest until it comes to room temperature.
Preheat the oven to 400°.
Roll the dough out between two pieces of plastic wrap until it’s about 1/4-inchthick. Once your dough is rolled out, transfer it into an ungreased casserole dish (we used a large, 8? by 11? and 3? deep dish). Cover the bottom and sides with dough, pushing it up the sides with your fingers if needed.
Bake the bottom and sides for 15 minutes, then remove from oven and let come to room temperature. Reduce oven temperature to 350°.
Add the filling to the casserole dish, then cover the top with the remaining dough (like a pie). Bake for 30 minutes. Remove from oven and let stand for 10 minutes. Slice and serve with a big green salad.
n.b. all recipes can be adapted to make individualempanadas of any size, from bite size, ideal as finger food for parties,to Cornish pasty or family pie size.
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