Spanish Style Empanadas Recipes
SPANISH-STYLE EMPANADAS
Editor's Note: Craving some Spanish food that's warm, filling, and full of subtle spice? These Spanish Style Empanadas are a great way to satisfy those cravings in a pinch. The secret to getting this authentic Spanish recipe just right? Homemade dough. Yes, it does require a little bit of work, but this otherwise simple appetizer is so delicious, after one bite, you'll see that it's worth the work. We always figured making homemade empanadas-flaky pastry wrapped around a filling-would be incredibly time-consuming. We were wrong. This simple pastry takes only minutes to make, and while it chills you can prepare the filling. These were inspired by a recipe that appeared on Epicurious.com from Gourmet magazine and they can be made a day ahead of time and baked just before serving. Be forewarned: Once you start eating these empanadas, it's hard to stop!
Provided by Jonathan King, Jim Stott, Kathy Gunst
Categories Spanish Recipes
Number Of Ingredients 21
Steps:
- In a large bowl, sift together the flour and salt. Add the butter and, using your hands, work it into the dough until the flour mixture resembles coarse cornmeal. Make a well in the center and add the water, egg, and vinegar. Mix well to make a smooth dough.
- Place the dough on a lightly floured work surface and knead it for just a few minutes to form a flat rectangle. Wrap it in plastic and refrigerate for at least 1 hour and up to overnight.
- Meanwhile, make the filling: In a large skillet, heat the oil over low heat. Add the onion and cook for 10 minutes, stirring every now and then. Add the linguiça and cook for 4 minutes, stirring. Add the oregano, and salt and pepper to taste. Add the bell peppers and potato, stir well, cover, and cook for 10 to 12 minutes, stirring every few minutes, or until the potato is almost tender. Add a generous splash of hot pepper sauce. Remove from the heat and let cool. The filling can be made a day ahead of time; cover and refrigerate until ready to use.
- Cut the dough in half and then cut each half into 6 equal pieces. You should have 12 pieces. Working on a lightly floured surface, roll out one of the pieces into a 5- to 6-inch circle. Place 2 heaping tablespoons of the filling into the center of the circle. Fold the dough in half to enclose the filling and press the edges together to seal. You may need to dab the edges with a touch of water before folding to help them adhere. Place the empanada on a baking sheet. Use a fork to make decorative tine prints into the sealed edges. Repeat with the remaining dough and filling, placing 6 empanadas on a baking sheet.
- Preheat the oven to 400 degrees F.
- In a small bowl, whisk the egg with the water, oregano, and salt and pepper to taste.
- Using a pastry brush or the back of a spoon, lightly brush the top of each empanada with the glaze.
- Place the baking sheets on 2 shelves and bake for 10 minutes. Reverse the baking sheets so the empanadas cook evenly and bake for another 10 minutes, or until the tops of the pastries are a pale golden brown.
- Let cool for a few minutes and serve hot or at room temperature.
SPANISH RICE EMPANADAS
The shells for this main course call for refrigerated pie crust, which must be folded into pockets. Inside, you'll find tender pieces of chicken and rice accented with Spanish spices. Delicious!
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Prepare Spanish rice according to package directions, omitting the butter or oil. In a large bowl, combine the chicken, cheese, onions and olives. Stir in prepared rice. , Roll each sheet of pastry into a 12-in. circle; place on greased baking sheets. Spoon rice mixture over half of each circle; spread to within 1 in. of edges. Fold pastry over filling; crimp edges to seal. Beat egg yolk and water; brush over tops. , Bake at 400° for 20-25 minutes or until golden brown. Cut empanadas in half to serve.
Nutrition Facts :
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- Empanada Gallega (also Empanada de Atún) – This is the original empanada! The meat inside these Spanish empanadas is usually tuna with a sofrito sauce (a sauce of tomatoes, onions, garlic, peppers, and olive oil).
- Empanada de Argentina – Although this one isn’t a Spanish empanada, the Argentinian empanada is popular enough that most Spanish bakeries sell it! Slow-cooked savory beef is the main ingredient.
- Empanada de Batallón – This empanada is typical of Bierzo, a region in León. This empanada usually has potato inside along with swiss chard. It often also contains either bacon or chorizo for an extra kick!
- Formatjades de Menorca – These empanadas from Menorca come in a rounder biscuit shape as opposed to the flat half-circle shape of most empanadillas.
EMPANADA GALLEGA - SPANISH-STYLE EMPANADA PIE RECIPE
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4.8/5 (10)Category Appetizer, EntreeAuthor Zap RowsdowerPublished 2013-03-12
- Prepare the dough: Whisk together the flour, salt, and paprika. Stir the yeast into the water. Make a well in the center of the flour and add the water/yeast mixture, olive oil, and the egg to the well.
- Place the dough in an oiled bowl, cover loosely with a towel or plastic wrap, and let the dough rise in a warm place until double in bulk (about an hour).
- While the dough is rising, prepare the filling: Chop the onion and bell peppers into small dice. Mince the garlic. Grate the tomato with a cheese grater (or finely chop).
- Place the olive oil in a large skillet. Add the onion and cook over medium heat, stirring, until onion is soft, fragrant, and translucent, about 5 to 8 minutes.
- Add the garlic, chopped bell pepper, tomato, and paprika and cook until most of the liquid has evaporated and vegetables are soft and fragrant. Season mixture with salt and pepper to taste.
- Assemble empanada: Preheat oven to 350 F. Lightly grease a 15-inch pizza pan, baking sheet, or paella pan with olive oil.
- Divide the dough into 2 pieces. Gently shape each one into a ball and let rest for 5 minutes. On a lightly floured surface, roll one piece of dough into an 18-inch diameter circle, letting dough rest from time to time so that the gluten will relax.
- Spread the filling over the dough in the pan, and sprinkle the chopped hard-boiled egg over the filling. Roll out the second piece of dough in the same manner and place it over the filling.
- Seal the edges of the dough together, trimming off any excess, and crimp the edges decoratively. Use the excess dough to decorate the empanada, if desired.
- Place the empanada in the oven. Bake until golden brown, about 30 to 35 minutes. Remove from oven and let cool for at least 15 minutes before serving.
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