INGREDIENTS

INSTRUCTIONS

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#176F/200176#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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