| Empanadas Tapas Recipe | |||||||
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Crispy
Pastry Filled with Chorizo, Tomatoes and Veg |
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KEY POINTS
| Preparation Time: | 10 mins | Cooking Time: | 25 minutes |
| How Difficult | Medium | Freeze? | Filling |
| Servings |
4 tapas portions |
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INGREDIENTS
| Metric | Imperial |
| PASTRY INGREDIENTS | PASTRY INGREDIENTS |
| 280g plain flour | 10oz plain flour |
| 100g cooking margarine | 4oz cooking margarine |
| 100ml white wine | 3.5fl oz white wine |
| Cooking oil to shallow fry pasties | Cooking oil to shallow fry pasties |
| Four sprigs of parsley (optional) | Four sprigs of parsley (optional) |
| FILLING INGREDIENTS | FILLING INGREDIENTS |
| 200g sliced chorizo / Spanish ham | 7oz sliced chorizo / Spanish ham |
| 4 ripe tomatoes | 4 ripe tomatoes |
| 1 medium onion | 1 medium onion |
| 1 sweet (bell) pepper | 1 sweet (bell) pepper |
| 10 green pitted olives | 10 green pitted olives |
| 2 tablespoons white wine | 2 tablespoons white wine |
| 2 garlic cloves | 2 garlic cloves |
| 4 tablespoons olive oil | 4 tablespoons olive oil |
Specific Cooking Equipment
I frying pan
CLICK ANY PICTURE BELOW TO ENLARGE IT
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Preparation Roughly chop up the sliced chorizo / ham. See pictures below for example. Roughly chop the tomatoes. Finely chop the olives. Finely chop the onion and garlic cloves. Pre-heat the oven to 180°C / 350°F / Gas Mark 4 |
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Start by making the pastry. Sift the flour into a bowl, chop up the
margarine and add to the bowl. Use your fingers to break up the margarine
and mix it into flour.
The mixture is right when it is mostly small crumbs. This will take five to ten minutes. Click the picture on the left to enlarge it. |
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Pour the white wine (100ml / 3.5 fl oz) into the mixture and mix well with your
hands. Form a ball out of the pastry, place it on a well-floured surface and
knead it for a couple of minutes.
The pastry should be elastic but not sticky. If it's too sticky, knead in a bit more flour. If it is too dry (it will not form a ball), mix in a tablespoon of water. |
Put the pastry on a plate, cover with cling film and place in the fridge for 30 minutes.
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Cut the sweet pepper (red, green or orange) into quarters and
remove the seeds and white pith. Drizzle two tablespoons of olive oil over the peppers and place in the pre-heated oven (180°C / 350°F / Gas Mark 4) for 15 minutes. |
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Add two tablespoons of olive oil to the frying pan on a low heat. Add the
chopped onion and garlic and gently fry until they are soft but not browned
(about ten minutes).
Take the peppers from the oven and roughly chop them. Add the chopped peppers, tomatoes, olives and 2 tablespoons of white wine to the onions and simmer for 10 minutes. Add the chopped chorizo / ham and simmer for five more minutes. |
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When the pastry has chilled in the fridge for 30 minutes roll it out on a well-floured surface to about 3mm (⅛in) thick. Enough for at least four 10cm (4in) circles. Cut out the circles and place a spoonful of the filling onto each. Fold the pastry over the filling to make a semi-circle and firm down the edges to seal in the filling. Place the remaining filling on a plate and cover with foil. |
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Pour the cooking oil into the frying pan and heat to a medium high heat. Add the
pasties and fry each side for four minutes until golden brown. Serve each pastie on a plate with a portion of additional filling on the side. garnish with a sprig of parsley if you have any. |
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