Spanish Pies “Empanadas” Recipe
Friends, today I come to you with delicious Spanish pies. They are very popular in the Iberian Peninsula, Latin America and all Spanish-speaking countries, prepared with a wide variety of fillings. For example, in Madrid on every corner there is a small bakery that sell many varieties of these pies, all the pies, laid out on individual trays and each type of pies worth the stamp to see what the different pies, and each pie is baked already so with embossing stamp. Today we have some of the most delicious – Empanadas with meat…
Servings
8
Cook Time
90minutes
Servings
8
Cook Time
90minutes
Ingredients
Dough:
Filling:
Instructions
  1. These products will be needed to prepare our flavorful filling. Pepper, onion, tomato should be cut into a 3-4 mm cube. Finely chop the eggs, olives, garlic and herbs.
  2. let’s start with the dough: in a bowl, sift the flour, add baking powder, sugar and salt, mix well. On a large grater, rub the butter and grind with flour for five minutes, not forgetting to make energetic gestures to the beat of music…
  3. Stir the egg, enter it into the dough, add vinegar to the same place and continue to knead for another five minutes dancing. What vinegar is needed for I have no idea, but it does not give any taste or smell at all, I took a wine six percent.
  4. Then pour the cream, knead the plastic and elastic dough, about five minutes…
  5. The finished dough is wrapped in plastic wrap or put in a regular T-shirt bag and left at room temperature for about an hour.
  6. In a slightly heated frying pan, pour olive oil, fry the onion until transparent.
  7. Add the garlic, mix and immediately add the sweet pepper, fry for a couple of minutes.
  8. Reduce the heat to a minimum, add the tomato and simmer for another two or three minutes. Then add the basil, ground pepper, paprika and, if desired, chili pepper, mix.
  9. Add the minced meat to the vegetables, divide well and mix with the filling.
  10. Cover with a lid and simmer for 5-6 minutes. and during this time, we perfectly manage to overturn a glass or two of sangria, fan ourselves, shake maracas to the beat of the music… after refreshing and cheering up, after six minutes we remove the lid, salt the filling, taste it and simmer for a couple of minutes without a lid, evaporating the liquid.
  11. Add eggs, all greens, olives to the filling, mix everything for about half a minute, add salt to taste, mix again, turn off and leave to cool to room temperature.
  12. After that, we divide the dough in half, take one part and roll out a layer three millimeters thick.
  13. We take some saucer with a diameter of 12-13 mm and squeeze out the blanks. the rest of the dough is removed and we will roll out with the next batch of pies. from the total amount of dough i get 16 such blanks, so count the weight of the filling on about the same number of pies.
  14. Put the filling on the center of the workpiece and start forming pies.
  15. Ideally, you need to cover the second half of the workpiece with one half and pinch the edge to the thickness of a finger, but I can’t do it, the filling always tries to fall out on the table. I follow the path of least resistance – just lift the edges up and fasten the ends in the form of a dumpling…
  16. Then I put it flat, press the edge well with my fingers and after that I walk along the edge with a fork
  17. We spread the finished blanks on a baking sheet covered with parchment paper, beat the egg and coat our empanadas on top. We send it to the oven, preheated to 200 degrees for 25-30 minutes.
  18. These are the beauties I had ready in 25 minutes! We leave them to rest-cool down for 20 minutes, and in the meantime we enjoy light, citrus “invigorating” drinks and to the beat of incendiary music, gracefully “make feints” with all parts of the body in anticipation of anticipation…
  19. A great breakfast under a spreading palm tree with a cup of aromatic coffee…
  20. A wonderful dinner under the sound of the waves of the gentle Mediterranean Sea…
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