• Sawa-San

Empanadillas (Spanish Pies)



Link to YouTube video - https://www.youtube.com/watch?v=CuXkBJXxB80

Empanadillas ( small Spanish pie) with, pork, onion and capsicums


Ingredients (16 pies)


For dough

300g all purpose flour

100ml olive oil

100ml white wine

1 egg- crack the egg

1 teaspoon of salt

1/2 teaspoon of dry yeast


For filling

200g lean pork - thin strips

1 red capsicum- seeded and cut in thin strips

1 green capsicum- seeded and cut in thin strips

1/2 onion- chopped

Salt and Black pepper

1 Tablespoon smoked sweet paprika( pimenton)


2~3 Tablespoons of olive oil for cooking

1 egg yoke - lightly beaten for brushing the top of the pasty

Flour for dusting


Method


To prepare the dough

1- Dissolve the dry yeast in 1 Tablespoon lukewarm water. Let stand for 10 minutes.

2- Sift flour on a bench and make a well in the center. Add oil, white wine, egg, salt and  

    yeast mixture and mixing lightly to make a smooth dough. Kneading for 5~7 minutes.

3- Place dough in a bowl and cover with a cloth( or plastic wrap). Let rise for 1 hour.

    Punch dough, then back in the bowl again.  Cover and let rise for another 1 hour.



To prepare the filling while the dough is rising

1- After cutting the ingredients for the filling, in a large frypan add the olive oil at            

    medium heat and cook onions for 3~4 minutes, then add red and green capsicums,

    cook for 10 minutes until lightly colored and soft. Season with salt, pepper and      smoked sweet paprika ( pimenton). Set aside.

2-Using the same pan add some more oil and cook pork for 3~4 minutes or until      

   browned

   Mix with capsicum and onion on the plate. Set aside to cool down.


To assemble pastry and fillings

1- Set the oven at 200 degrees(C).

2- Roll out dough very thinly on your bench, ensure you cover the bench with flour.

    Cut into 10 cm circles using a cutter or cup. Make sure all the offcuts of the dough is      reused.

3- Place a spoonful of the filling in each pastry, wetting edges with water and fold in

    half. Seal with fork. Brush the top of the pastry with beaten egg york.

4- Bake in preheated oven for 20 minuets

5- Serve hot or place on a rack if you like to once it has cooled down.


Written by Kumiko

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