Ingredients with Measurements:
- 2 red bell peppers, roasted and peeled
- 4 oz goat cheese
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 cup cold unsalted butter, cut into small pieces
- 1/4 cup cold water
- 1 egg, beaten
- Vegetable oil for frying
Special equipment needed:
- Food processor
- Rolling pin
- 2-inch round cookie cutter
- Deep fryer or heavy-bottomed pot
Step-by-step instructions:
1. Preheat the oven to 400°F. Place the red peppers on a baking sheet and roast for 20-25 minutes, or until the skin is charred and blistered. Remove from the oven and let cool.
2. Once the peppers are cool enough to handle, peel off the skin and remove the seeds. Cut the peppers into small pieces and place them in the bowl of a food processor. Add the goat cheese and pulse until well combined.
3. In a separate bowl, whisk together the flour, baking powder, and salt. Add the cold butter and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse sand.
4. Add the cold water to the flour mixture and stir until a dough forms. Turn the dough out onto a lightly floured surface and knead briefly until smooth.
5. Roll out the dough to about 1/4 inch thickness. Use a 2-inch round cookie cutter to cut out circles of dough.
6. Place a small spoonful of the red pepper and goat cheese mixture in the center of each dough circle. Fold the dough over the filling and pinch the edges to seal.
7. Heat the vegetable oil in a deep fryer or heavy-bottomed pot to 375°F. Fry the tortas fritas in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.
8. Serve warm.
Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
Temperature:
Oven temperature: 400°F
Frying temperature: 375°F
Serving size:
Makes about 20 tortas fritas
Nutritional information:
Calories: 130
Fat: 8g
Saturated Fat: 5g
Cholesterol: 30mg
Sodium: 160mg
Carbohydrates: 11g
Fiber: 1g
Sugar: 1g
Protein: 3g
Substitutions for ingredients:
- Red bell peppers can be substituted with jarred roasted red peppers.
- Goat cheese can be substituted with feta cheese or cream cheese.
- All-purpose flour can be substituted with gluten-free flour.
Variations:
- Add chopped fresh herbs such as basil or parsley to the red pepper and goat cheese mixture.
- Substitute the red peppers with sun-dried tomatoes or caramelized onions.
Tips and tricks:
- Make sure the butter is cold when adding it to the flour mixture to ensure a flaky texture.
- Do not overfill the tortas fritas or they may burst open during frying.
- Serve with a dollop of sour cream or salsa on top.
Storage instructions:
Store leftover tortas fritas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat tortas fritas in a 350°F oven for 5-10 minutes, or until heated through.
Presentation ideas:
Arrange the tortas fritas on a platter and garnish with chopped fresh herbs.
Garnishes:
Chopped fresh herbs such as basil or parsley.
Pairings:
Serve with a crisp white wine or a cold beer.
Suggested side dishes:
- Mixed green salad with a balsamic vinaigrette.
- Grilled vegetables such as zucchini or eggplant.
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the tortas fritas burst open during frying, try sealing the edges more carefully.
Food safety advice:
- Make sure the oil is hot enough before frying to prevent the tortas fritas from absorbing too much oil.
- Use caution when frying to avoid burns.
Food history:
Tortas fritas are a traditional Argentinean snack typically made with dough, lard, and salt. This recipe puts a modern twist on the classic by adding roasted red peppers and goat cheese.
Flavor profiles:
The roasted red peppers add a smoky sweetness to the tangy goat cheese filling. The crispy fried dough provides a satisfying crunch.
Serving suggestions:
Serve as an appetizer or snack at a party or as a light lunch with a salad.
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