Empanada Barcelona Recipes
BARCELONA POTATOES
Provided by Sandra Lee
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Spicy Dipping Sauce:
- In a small bowl mix together all of the ingredients until well combined. Set aside.
- Peel and cut the potatoes into 1/2-inch cubes. Add the potatoes and salt to a large pot of cold water over medium heat. Bring to a boil, then add the potatoes and cook for 5 minutes. Remove from the heat and drain in a colander. Let sit out on the counter for 20 minutes to allow to thoroughly dry.
- Heat the oil in a high sided skillet over medium-high heat to about 350 degrees F. Fry the potatoes until golden brown on all sides. (Reserve 1 cup potatoes for Round 2 Spanish Tortilla recipe.) Transfer the potatoes to a serving bowl and serve with the spicy dipping sauce.
EMPANADA BARCELONA
Steps:
- Blend all ingredients together.
- Saute spinach, shallots, pine nuts and craisins in olive oil at high temperature for a short period of time. Take off heat, set aside to cool.
- Combine wine craisins and butter. Reduce to a syrupy sauce.
- Puff pastry: 1 sheet frozen puff pastry, defrosted 1 egg yolk combined with 1/2 teaspoon salt
- Assembly: Put pastry on a parchment lined sheet pan. Place salmon mousse down the middle and top with spinach filling. Roll pastry jelly-roll style. Brush egg yolk over the entire surface and bake in a preheated 325 degree oven for about 40 minutes, or until golden brown. Let empanada cool down. Cut into 1-inch thick sections and serve each slice with a generous portion of cranberry port sauce.
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