Empanadillas

Empanadas or empanadillas (smaller versions) are in, Spain, Portugal, the Caribbean, Latin America, and the Philippines, essentially a stuffed pastry. 

The name comes from the Spanish verb 'empanar' meaning to wrap or coat in bread.

Usually the empanada is made by folding a thin circular-shaped peice of dough over the stuffing, creating its typical semicircular shape. Empanadas are also known by a wide variety of regional names.

Most cultures have some sort of traditional "pocket" or meat pie food making it a portable and hearty meal for working people

It's quite simple -- they're very portable, easy to make and, of course, they don't have to be meaty.

Empanadillas de Atun

Ingredients for the pastry

Traditional shape for empanadillas

Ready to start filling the pastry

The filling - tuna, anchovies and egg

Now for the tricky bit.......

Ready for the oven

........and the result!

Tuna empanadillas (Makes about 15)

Pastry
135 grm plain flour
50 grm butter or margarine
2 tablespoons of Parmesan cheese, grated
¼ teaspoon salt
1 egg
water

Filling
1small onion, chopped
2 sticks of celery, chopped
2 carrots, diced
100 grm tuna, flaked
I tin anchovies
1 tin chopped tomatoes
1 large red pepper, thinly sliced
2 hard-boiled egg, chopped
Pinch paprika
2 garlic cloves, chopped

Method
Mix salt into flour and rub in butter as for short crust pastry. Work egg and cheese into mixture to make a dough, using a little water if necessary. Knead lightly, cover with clingfilm and refrigerate for 2 hours.

Soften onion, celery, carrot and red pepper in oil and add garlic. Cook for a couple of minutes, then add tomato and paprika. Cook until the vegetables are soft. Place mixture to one side to cool. Add chopped egg, tuna and anchovies to the cooled mixture.

Roll out pastry thinly, cutting into 3” diameter rounds with a cutter or glass, 1 tsp or so of mixture in the centre of each round, then fold in half, expelling the air and crimping with your fingers. Place on a non-stick tray in a pre-heated of at 200 for 20 mins. Serve at room temparture or cold with a glass of chilled Amontillado.

FAMILY, FOOD, AND FUN !!!!

What a fun-filled, Royal wedding weekend. Parties galore and surround by my children, grandchildren and stepchildren, busy, busy busy.....but never too busy to entertain my guests!!

Here's a quick potato salad, great for any party and a nice healthy, fast food option.

Ensaladilla Rusa

 ( Potato salad )

The name for potato salad in Spain is ensaladilla rusa, or Russian Salad. Why? It is said that a Russian invented the salad in the late XIX century. We don’t know what the original Russian salad was like, but the Spanish have made their own version and eat it as a tapa or a side dish. Many families even prepare home-made mayonnaise to dress it. This is my version.....

Serves 6

Ingredients:
7 medium unpeeled potatoes

6 hard-boiled eggs

16 oz can tuna, drained (optional)

1 large bunch of spring onions (finley chopped)
Mayonnaise
Small jar of green olive
Paprika
Salt and pepper


Method

Scrub the potatoes to clean off any lose dirt. Pour water into a large pot, cover and bring to a boil on high heat. Place potatoes in the pot and boil them with skins on until they are cooked, but not too soft. Don’t overcook the potatoes or when mixing the salad, you’ll end up with mashed potatoes!

Drain the water from the pot and add cold water to the pot, covering the potatoes. Change every few minutes until the potatoes are cool enough to handle with your bare hands. Refrigerate for a few minutes to cool further.

Remove from refrigerator and peel potatoes. Cut into small (approximately 1/2") cubes. Return to refrigerator while you prepare the other ingredients.

Boil the eggs until hard.and cool. Peel the eggs, and slice with an egg slicer. Reserve 12 slices of egg and place to one side (for decoration)


Put a large jar of mayonnaise into a bowl. Drain tuna thoroughly, then crumble with a fork and add to bowl. Add the potato, sliced egg and finley chopped spring onion, season and mix thoroughly. If necessary, add more mayonnaise. Smooth top of potato salad, preparing for decoration. Add egg, olives and dust with paprika.

Serve with bread sticks

Potato salad with breadsticks