Ingredients with Measurements:
- 1 package of pre-made empanada dough (12-14 discs)
- 1/2 pound of Jamón Ibérico, diced
- 2 Granny Smith apples, peeled and diced
- 1/2 cup of brown sugar
- 1/4 cup of apple cider vinegar
- 1/4 cup of water
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of salt
- 1 egg, beaten
Special equipment needed:
- Baking sheet
- Parchment paper
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a medium saucepan, combine the diced apples, brown sugar, apple cider vinegar, water, cinnamon, nutmeg, and salt. Cook over medium heat, stirring occasionally, until the apples are tender and the liquid has thickened, about 10-15 minutes.
3. Remove the apple mixture from the heat and let it cool to room temperature.
4. On a lightly floured surface, roll out the empanada dough discs to about 1/8 inch thickness.
5. Spoon a tablespoon of the apple mixture onto one half of each empanada disc, leaving a small border around the edge.
6. Top the apple mixture with a tablespoon of diced Jamón Ibérico.
7. Fold the other half of the empanada disc over the filling and press the edges together to seal.
8. Use a fork to crimp the edges of the empanadas.
9. Place the empanadas on a baking sheet lined with parchment paper.
10. Brush the beaten egg over the tops of the empanadas.
11. Bake the empanadas for 20-25 minutes, or until they are golden brown.
12. Remove the empanadas from the oven and let them cool for a few minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 25 minutes
Temperature:
375°F (190°C)
Serving size:
12-14 empanadas
Nutritional information:
Calories per serving: 220
Fat: 6g
Carbohydrates: 35g
Protein: 7g
Sodium: 290mg
Sugar: 17g
Substitutions for ingredients:
- Instead of Jamón Ibérico, you can use prosciutto or cooked bacon.
- Instead of Granny Smith apples, you can use any tart apple variety.
Variations:
- Add a tablespoon of grated Manchego cheese to each empanada before baking.
- Substitute the apple filling with a mixture of caramelized onions and goat cheese.
- Add a pinch of cayenne pepper to the apple filling for a spicy kick.
Tips and tricks:
- Make sure the apple mixture has cooled completely before filling the empanadas to prevent the dough from becoming soggy.
- Don't overfill the empanadas, or they may burst open during baking.
- If the empanada dough is too dry, brush a little water around the edges to help seal them.
Storage instructions:
Store the empanadas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the empanadas in a 350°F (175°C) oven for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the empanadas on a platter and garnish with fresh herbs, such as parsley or cilantro.
Garnishes:
Fresh herbs, such as parsley or cilantro.
Pairings:
Serve the empanadas with a crisp green salad or a side of Spanish rice.
Suggested side dishes:
- Spanish rice
- Green salad with a citrus vinaigrette
- Roasted vegetables, such as Brussels sprouts or carrots
Troubleshooting advice:
- If the empanadas are not sealing properly, try moistening the edges of the dough with a little water before pressing them together.
- If the empanadas are browning too quickly, cover them with foil halfway through baking.
Food safety advice:
- Make sure to cook the apple filling until the liquid has thickened and the apples are tender to ensure that they are fully cooked.
- Store the empanadas in the refrigerator and consume within 3 days.
Food history:
Empanadas are a popular dish in many Latin American countries, as well as in Spain and Portugal. They are typically filled with a variety of ingredients, including meat, vegetables, and cheese.
Flavor profiles:
The Jamón Ibérico and apple empanadas have a sweet and savory flavor profile, with the tartness of the apples balancing out the saltiness of the ham.
Serving suggestions:
Serve the empanadas as an appetizer or a main course, accompanied by a side dish or salad. They are also great for picnics or as a portable snack.
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Region: Spanish