| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Eggs | Valencian | Appetizers, Hot and spi, Mc | 1 | Servings |
INGREDIENTS
| 2 | c | All-purpose flour |
| 1/2 | ts | Salt |
| 1 | tb | Pernod |
| 1/3 | c | Olive oil |
| Ice water, or version 2 | ||
| 1 | tb | Fresh yeast, or |
| 2 | ts | Dried yeast, mixed with |
| 1 | tb | Warm water |
| 3 1/2 | c | All-purpose flour |
| 1/4 | c | Olive oil |
| 1 1/4 | ts | Salt |
| 3/4 | c | Water, or |
| Milk and water, mixed | ||
| 1 | Leek, trim, rinse & chop | |
| 1 | lg | Garlic clove, minced |
| 2 | tb | Olive oil |
| 2 | Sm, ripe tomatoes* peel, seed, chop | |
| 4 | oz | Jamon serrano or other cured ham*, very finely diced |
| 2 | Hard-boiled eggs, chopped | |
| 1 | tb | Parsley, finely chopped |
| Salt and pepper | ||
| 1 | Egg, beaten |
INSTRUCTIONS
EMPANADA DOUGH YEAST EMPANADA DOUGH FILLING EMPANADA DOUGH 1 Sift flour and salt onto a board and make a well in the centre. Add the Pernod and olive oil, cover with flour and work partially in. Add enough ice water to make a smooth but reasonably firm dough. Knead lightly, then wrap in plastic and set aside for at least 1 hour before using. This makes enough for 6 large or 36-48 small empanadas. YEAST EMPANADA DOUGH 2 Dissolve the fresh yeast in 2 tbsp lukewarm water, then stir in 2 tbsp flour. Let stand for 10 mins for yeast to activate. Sift flour onto board, and make a well in the center. Add the yeast mixture, and mix in lightly. Add oil and salt, cover with flour and mix in lightly again. Add the water to make a smooth dough, kneading for a few minutes. Place in an oiled bowl and cover with a cloth. Let rise for 1 hour. Roll out very thinly, fold into quarters and roll again. Repeat this 3 or 4 times to make a pastry with a light layered texture. Wrap in plastic and chill for up to 2 hours. Often this pastry is glazed with beaten egg tinted with saffron. FILLING Saute the leek with garlic in the oil until softened, add tomato and cook briefly. Add the ham and saute briefly, then remove from the pan and let cool. Mix chopped eggs and parsley into filling, seasoning to taste. Roll out the dough thinly and use a circular cutter to make 6 rounds of pastry. Place a portion of filling to one side of each, leaving the edge uncovered. Moisten the edges with water, then fold over and pinch or crimp the edges to seal. Prick tops with a fork or skewer. Brush with beaten egg and place on a greased baking sheet. Bake in a preheated 400#176#F/200#176#C/Gas 6 oven for about 25 mins or until they are golden brown. *Ketchup can be used instead *Any other type of ham can be used - whatever comes to hand. Tip: Empanadas can be frozen before baking; bake frozen pastries for about 35 mins. Make empanadillas with a 2 1/2" cutter; makes about 40. REG shared by Maria Malo, London, England. All measures are US standard NOTES : We made these empanadas as small canapes for our wedding buffet - they go like wildfire !!! Recipe by: The Complete Spanish Cookbook by Jacki Passmore Posted to MC-Recipe Digest V1 #580 by kmeade@ids2.idsonline.com (The Meades) on Apr 19, 1997
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