Spanish
tapas recipes - Empanadas (Miniature Spanish pasties)
You will need – pastry
270g plain flour
100g butter or margarine
100ml white wine
Put the flour and a pinch of salt into a bowl
and rub in the flour until it resembles crumbs. Add the wine and
mix in quickly to incorporate all the flour and butter and make
a dough. Turn onto a floured surface and briefly kneed, adding more
flour to make a smooth, elastic dough that doesn’t stick.
Wrap in plastic wrap and chill for 2 hours. Roll out onto a floured
surface and cut into 10cm rounds. Place a spoonful of the filling
on each round and fold over to make half circle. Crimp the edges
together, then fry in hot oil until golden. You can also bake these
pasties in a medium hot oven.
Fillings
200g minced cooked/cured meat
1 onion finely chopped
garlic
4 ripe tomatoes chopped
1 roast pimiento chopped
10 green olives finely chopped
parsley
Gently sauté the onion and garlic in a
little olive oil until soft. Add the tomatoes, pimiento and olives
and continue to cook until reduced to a thick sauce. Stir the meat
or fish into the sauce and use to fill the pastry circles.
Tapas recipes:
El
queso del manchego ( Marinaded manchego cheese)
Albondigas
en salsa de azafran (Meatballs in a saffron and almond
sauce)
Cazon
en adobo (Marinated fried fish)
Remojon
(Cod and orange salad)
Salpicon
de mariscos (Seafood salad)
Gambas
pil pil (Sizzling chilli prawns)
Empanadas
(Miniature pasties)
Tapenade
(Olive and anchovy paste)
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