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)
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
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
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
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