Special dressing: Rod Steward (turn player on) Sailing through different textures, flavours and recipes...First of all I must say that this has been my first time performing Empanadillas, and I'm quite pleased with the result! I followed a recipe from Simone Ortega and I had fun playing with the dough, I thought it would be more difficult and it wasn't... but... there's always a but, the recipe didn't say the amount of salt.... and my empanadillas were lacking in salt, have that in mind if you follow my recipe; and also were too thick and when boiling them, the inner side of the dough was a bit raw. These two tips should help you in achieving a better result!!!
Also, I must admitt that the proper translation of Puff Pastry is Hojaldre and the dough I made is not Hojaldre. Empanadilla could be translated as Pasty, so I got a bit confussed here but after all my efforts I decided to post the entry and send it over to Ben's blog: What's cooking? and his Puff Pastry Event! Please take a look and also notice differences between Pasty and Puff Pastry!!! There's a gift for the winner: a set of wonderful Tuperwares!!! Please drop by and see what we all come up with.
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•The Stuffing
•Ingredients for 4 servings: 400 grs of frozen spinachs, 100 grs of bacon in strips, 50 grs of pine nuts and 1 big pork sausage, salt and olive oil.
•The Dough
•Ingredients for 4 servings: 300 grs of wheat flour, 25 grs of butter, 3 table spoons of olive oil, 1 egg, ¾ glass of water, salt and some more flour to have on the working surface.
•Follow package instructions to boil the spinachs. Have some salt in the water. Reserve and strain. Make sure they leave all water away.
•In a saucepan with some olive oil, fry the bacon until golden. Reserve. In the same oil fry the meat of the sausage that you have previously minced. Reserve.
•In the same saucepan add the pine nuts until golden, when so, add the spinach, bacon and pork meat and stir at medium fire for 2 minutes, add a pinch of salt and reserve.
•Get a pot ready and have the water, butter, some salt and olive oil at low heat. When the butter is disolved, take away from the heat. Pour in a big bowl and add the flour through a strain so that you don’t get lumps.
•Stir and start getting a dough.
•Once all flour is in, add the egg and keep on working the dough.
•When you have an homogeneous texture, add flour to the working surface and knead for a while (I did for ½ hour).
•After that time make a ball with the dough and cover with a clean kitchen cloth for minimum ½ hour.
•I left it for 3 hours and then procedeed with the empanadillas.
•Take the dough over a clean surface with some flour on and with a rolling pin expand the dough until you get a thin lay.
•With a glass or a big cup or any other kitchen tool get circles in the dough. Once you have the dough circle put some of the spinachs in one half of the circle and close the dough to get a clam shape. Use a fork to close the “clam” and make sure the stuffing won’t leave the empanadilla while boiling in the olive oil. Have it boiling until golden.
•Then reserve in kitchen paper so that all the oil leaves the empanadilla and present in a tray. Eat while is still hot.
Enjoy them!!!
Stuffing could also be: Canned tunna fish plus boiled egg plus tomatoe fried sauce, for example.
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