Unlike their Latin American cousins, Spanish empanadas are often baked rather than fried and filled with regional cheeses such as manchego. They make a great tapas-style snack for picnics and parties
| انشأ بواسطة | سبينس |
| وقت التحضير | 30 دقائق |
| وقت الراحة | ساعة |
| وقت الطهي | 45 دقائق |
| عدد الأفراد | 10-12 |
| مطبخ | الإسباني |
| النظام الغذائي | Other |
| إرشادات التحضير | وصفة متقدمة |
المكونات
طريقة التحضير
تحميل PDFPreheat the oven to 200°C, gas mark 6. Line a large baking tray with baking paper.
To make the pastry, combine the flour and sugar in a stand mixer fitted with a paddle attachment. Add the butter and mix until a sandy texture is achieved. Add just enough water until the dough comes together.
On a floured surface, knead the dough until smooth, approx. 6 minutes. Cover and refrigerate for 1 hour.
Thinly slice the leek. Peel and thinly slice the garlic. Dice the capsicum. Grate the tomatoes. Dice the chicken breast. Grate the manchego.
Heat the olive oil in a large pan over a medium heat. Add the leek and garlic. Sauté until soft and fragrant. Add the capsicum and smoked paprika. Sauté for a further minute. Stir in the grated tomatoes and simmer until thick and jammy, approx. 10 minutes. Mix in the chicken and season with salt and pepper. Once slightly cooled, stir in the grated manchego.
Roll out the dough thinly and cut into 10cm rounds. Place 1-2 tablespoons of filling in the centre of each round. Fold over to form a half-moon and crimp the edges with a fork. Place on the prepared baking tray.
Whisk the egg with a pinch of salt and brush the empanadas with the beaten egg.
Bake for 20-25 minutes or until golden brown and crisp.
Serve the warm empanadas with ketchup or sauce of choice.
