Spanish Style Empanadas Recipes

SPANISH-STYLE EMPANADAS

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

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.