Recipe by Jordi Valles
Empanadas are crisp turnovers that can be filled with anything from ham and cheese to spinach and pine nuts, or the previous day's leftovers. Altough they are often associated with South America, empanadas originated in Spain's northwestern region of Galicia, where they remain immensely popular to this day. Empanadillas, the smaller, pocket-size versions of empanadas, are generally served as tapas, and, because no silverware is required to eat them, make perfect party food.
- 1 tablespoon olive oil
- 5 tablespoons minced onions
- 6 ounces canned tuna in olive oil
- 4 ounces goat cheese
- 3 ounces pimento stuffed olives, chopped
- 5 tablespoons toasted pine nuts
- 5 tablespoons capers, chopped
- 1 teaspoon paprika
- salt and pepper, to taste
- 2 garlic cloves, peeled and minced
- 16 ounces puff pastry, defrosted if frozen
Directions See How It's Made
- Heat the olive oil in a skillet over medium heat.
- Add the onion and garlic and sauté for about 5 minutes or until softened.
- Remove from the heat and set aside.
- Using a fork, mash the tuna with the onion, garlic, goat cheese, pimento-stuffed olives, pine nuts, capers, paprika, salt, and pepper. Set aside.
- On a floured surface, roll out the pastry to 1/8 inch thickness.
- Using a 3-inch cookie cutter, cut out as many dough circles as the dough will allow, re-rolling the dough sheets if necessary.
- Cupping each dough round in your hand, spoon about 1 teaspoon of the filing into the center of each dough round, then brush the edges with a little water.
- Fold the dough over the mixture to form a crescent.
- Pinch the edges of crescent to seal the dough closed.
- Use the back of a fork to further press the edges of the dough together.