Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, chilled and cut into small pieces
- 1/4 cup cold water
- 1 egg, beaten
- 1/2 cup cooked ham, diced
- 1/2 cup grated cheese (Manchego or Gouda)
- 1/4 cup chopped green olives
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped onion
- 1 tablespoon olive oil
- Salt and pepper to taste
Special equipment needed:
- Rolling pin
- Pastry cutter or knife
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a large bowl, mix the flour and salt. Add the butter and mix until the mixture resembles coarse crumbs.
2. Gradually add the cold water, mixing until the dough comes together. Knead the dough for a few minutes until smooth.
3. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
4. In a skillet, heat the olive oil over medium heat. Add the onion and red bell pepper and cook until softened, about 5 minutes.
5. Add the ham, olives, and cheese to the skillet and stir until the cheese is melted. Season with salt and pepper to taste.
6. Preheat the oven to 375°F.
7. On a floured surface, roll out the dough to 1/8-inch thickness. Cut out circles using a pastry cutter or knife.
8. Spoon a tablespoon of the ham and cheese filling onto each circle. Fold the dough over to form a half-moon shape and crimp the edges with a fork to seal.
9. Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with beaten egg.
10. Bake for 20-25 minutes or until golden brown.
Time:
Preparation time: 45 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
Makes 12 empanadas
Nutritional information:
Calories per serving: 220
Fat per serving: 14g
Carbohydrates per serving: 17g
Protein per serving: 6g
Substitutions for ingredients:
- You can use any type of cooked ham or cheese that you prefer.
- You can substitute green bell pepper for the red bell pepper.
- You can use vegetable oil instead of olive oil.
Variations:
- You can add chopped tomatoes or mushrooms to the filling.
- You can use different types of cheese, such as cheddar or feta.
- You can make a sweet version of the empanadas by filling them with fruit jam or Nutella.
Tips and tricks:
- Make sure the butter is cold when you mix it with the flour to achieve a flaky crust.
- Don't overfill the empanadas or they will burst open during baking.
- You can freeze the empanadas before baking and bake them straight from the freezer, adding a few extra minutes to the baking time.
Storage instructions:
Store the empanadas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the empanadas in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the empanadas on a platter and garnish with chopped parsley.
Garnishes:
Chopped parsley
Pairings:
Serve the empanadas with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted sweet potatoes
- Grilled asparagus
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the empanadas burst open during baking, try sealing the edges more tightly or reducing the amount of filling.
Food safety advice:
- Make sure the ham is fully cooked before adding it to the filling.
- Store the empanadas in the refrigerator to prevent bacterial growth.
Food history:
Empanadas are a traditional Spanish and Latin American dish that can be filled with a variety of ingredients, such as meat, cheese, vegetables, and fruit. The Mallorquín version of empanadas is a popular snack in the Balearic Islands, located in the Mediterranean Sea.
Flavor profiles:
Savory, cheesy, salty, and slightly sweet from the red bell pepper.
Serving suggestions:
Serve the empanadas as an appetizer or snack.
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Region: Spanish