Recipes

Mallorcan Empanada Delight

Mallorcan Empanada Delight

Mallorcan Lamb and Sobrasada Pie
Deel op Facebook Print Recipe

Ingredients

Yield: 6 servings as a main course or 8 as an appetizer

Mallorcan Empanada Dough:

Filling:

  • 2 tablespoons olive oil
  • 1 pound lean lamb from the leg or shoulder, diced into ½-inch pieces
  • Kosher or sea salt
  • Freshly ground black pepper
  • 2 medium onions such as Vidalia or other sweet onions, thinly sliced
  • 2 garlic cloves minced
  • ½ cup dry white wine
  • Scant â…› teaspoon saffron threads crumbled
  • ¼ pound sobrasada or soft cooking chorizo casing removed and finely chopped
  • 1 large egg lightly beaten (for brushing)

Instructions

Prepare the Dough:

  • In a bowl, combine the flour and salt.
  • Cut in the lard or shortening until the mixture resembles coarse crumbs.
  • Add the olive oil, orange juice, and ice water.
  • Mix until the dough comes together.
  • Divide the dough into 2 equal parts, shape each into a disk, wrap in plastic, and chill for at least 30 minutes.

Prepare the Filling:

  • Heat olive oil in a large skillet over high heat.
  • Add the diced lamb, season with salt and pepper, and cook until browned on all sides.
  • Transfer the lamb to a plate.
  • In the same skillet, add more oil if needed and sauté the onions and garlic until translucent, around 2 minutes.
  • Reduce heat, cover, and cook for an additional 20 minutes.
  • Return the lamb to the skillet, add wine, and sprinkle in crumbled saffron.
  • Cook uncovered until the liquid reduces by half.
  • Stir in the sobrasada or chorizo, cooking for an extra 2 minutes.
  • Allow the mixture to cool.

Assemble the Pie:

  • Preheat the oven to 350°F (175°C).
  • Roll out each dough ball between sheets of wax paper into 13-inch rounds.
  • Place one round on an ungreased baking sheet.
  • Spread the cooled meat mixture over the dough, leaving a 1-inch border.
  • Cover with the second dough round.
  • Roll up the edges and crimp to seal well.
  • Cut a small hole in the center of the top dough for steam to escape.
  • Brush the dough with beaten egg.

Bake and Serve:

  • Bake for approximately 30 minutes until the pie is golden brown.
  • Allow it to cool slightly before slicing.

Notes & Wine Advice

Serve the Mallorcan Lamb and Sobrasada Pie either warm or at room temperature.

Nutrition values

Calories: 450 kcal
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Course; Lamb / Pastry / Pie
Cuisine; European / Spain

Galician Raxo Empanada Delight

Galician Raxo Empanada Delight

Galician Pork and Pepper Pie
Deel op Facebook Print Recipe

Ingredients

Yield: 4 servings as a main course or 8-10 as an appetizer

Instructions

Prepare the Dough:

  • Follow the instructions for preparing the Empanada Dough and set it aside to rest.

Marinate the Pork:

  • In a bowl, combine minced garlic, parsley, oregano, thyme, saffron, 1 tablespoon of olive oil, and white wine.
  • Add the thinly sliced pork loin, ensuring it’s coated well.
  • Cover and let it marinate in the refrigerator for at least 2 hours.
  • After marinating, drain the pork, reserving the marinade.

Prepare the Filling:

  • Heat 2 tablespoons of olive oil in a skillet over medium heat.
  • Add the marinated pork and cook until it just loses its pink color.
  • Remove the pork from the skillet and set it aside with the reserved marinade.
  • In the same skillet, heat the remaining tablespoon of olive oil.
  • Add thinly sliced onions and peppers, cooking and stirring for 1-2 minutes.
  • Reduce heat, cover, and cook for an additional 15 minutes.
  • Stir in the paprika, then increase the heat to medium.
  • Add the chopped tomatoes, cooking until slightly thickened for about 5 minutes.
  • Add the cooked pork with its marinade, chopped ham, salt, and pepper.
  • Cook and stir until the pork is heated through and the flavors blend well.

Assemble the Pie:

  • Preheat the oven to 350°F (175°C).
  • Roll out the dough into two 14-inch rounds.
  • Place one round on a baking sheet and spread the pork mixture on top, leaving a 1-inch border.
  • Arrange the sliced hard-boiled egg over the pork and top with the sliced pimiento.
  • Cover with the second dough round.
  • Seal the edges by rolling them up and pressing firmly.
  • Cut several slits in the top crust.
  • In a small bowl, beat the egg with water and brush it over the dough.

Bake and Serve:

  • Bake the pie for 30 to 35 minutes or until it’s golden brown.
  • Allow it to cool for a few minutes before serving.

Notes & Wine Advice

Enjoy the Galician Pork and Pepper Pie hot or at room temperature.

Nutrition values

Calories: 450 kcal
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Course; Pastry / Pie / Pork
Cuisine; European / Spain

Luscious Lomo Empanada Delight

Luscious Lomo Empanada Delight

Pork Pie
Deel op Facebook Print Recipe

Ingredients

Yield: 4 servings as a main course or 6 as an appetizer

Instructions

Prepare the Dough:

  • Follow the instructions for preparing the Empanada Dough, allowing it to rise.
  • While the dough rises, heat 2 tablespoons of oil in a medium skillet over medium heat.
  • Add thinly sliced bell peppers, cover, and cook until tender.
  • Transfer to a small bowl.

Prepare the Filling:

  • Heat the remaining 2 tablespoons of oil in the same skillet over medium-high heat.
  • Add the thinly sliced pork and veal, cooking and stirring until lightly browned.
  • Season the meat with salt and pepper.
  • Pour in ¼ cup of white wine and cook, stirring occasionally, until almost evaporated.
  • Reduce the heat to medium, then add the cooked bell peppers, thyme, oregano, paprika, and crumbled saffron.
  • Stir in the remaining ¼ cup of wine and cook, stirring occasionally, until most of the liquid evaporates.
  • Season the mixture with salt and pepper.

Assemble the Pie:

  • Preheat the oven to 350°F (175°C).
  • Divide the risen dough into 2 equal parts and roll each into a rectangle approximately 15 x 10 inches.
  • Place one rectangle on a greased baking sheet of the same size.
  • Spread the prepared filling evenly over the dough and cover it with the second dough rectangle.
  • Roll up the edges and press them to seal well.
  • Cut several slits in the top crust.
  • Allow the assembled pie to sit for 20 minutes in a warm place, such as an oven turned off.

Bake and Serve:

  • Brush the top of the dough with the beaten egg.
  • Bake the pie for about 20 to 30 minutes or until it turns golden brown.

Notes & Wine Advice

Serve the pork pie hot or at room temperature.

Nutrition values

Calories: 450 kcal
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Course; Pastry / Pie / Pork
Cuisine; European / Spain

Asturian Empanada Delight

Asturian Empanada Delight

Asturian Chorizo Pie
Deel op Facebook Print Recipe

Ingredients

Yield: 6 servings as a main course or 8 as an appetizer

Instructions

Prepare the Dough:

  • Follow the instructions for preparing the Empanada Dough, allowing it to rise.
  • While the dough rises, heat olive oil in a large skillet over medium heat.
  • Add chopped onions and garlic, cooking until the onions become translucent (about 8 minutes).
  • Add thinly sliced pork loin and chorizo, stirring occasionally, and cook for approximately 10 minutes.
  • Then, add the chopped tomato, sliced bell peppers, saffron, salt, and freshly ground black pepper.
  • Reduce the heat to low and cook until slightly thickened (about 10 minutes more).
  • Scatter the chopped hard-boiled eggs over the mixture and immediately remove from heat.
  • Stir in the warm water.

Assemble the Pie:

  • Preheat the oven to 350°F (175°C).
  • Divide the risen dough into 2 equal parts and roll each into a 12-inch round.
  • Place one round in an ungreased 11-inch pie plate, extending the edges over the side of the plate.
  • Fill the pie plate with the prepared filling and cover it with the second dough round.
  • Curl the bottom dough over the top dough and press to seal well.
  • Cut decorative slits in the top crust.
  • In a small bowl, lightly beat the egg with milk.
  • Brush this egg wash over the dough.

Bake and Serve:

  • Bake the pie for about 30 minutes or until nicely browned.
  • Let it sit for approximately 15 minutes before serving.
  • Serve the chorizo pie hot or at room temperature.

Nutrition values

Calories: 450 kcal
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Course; Pastry / Pie / Pork
Cuisine; European / Spain

Berberecho Empanada Delight

Berberecho Empanada Delight

Clam Pie
Deel op Facebook Print Recipe

Ingredients

Yield: 4 servings as a main course or 8 as an appetizer

Instructions

Prepare the Dough:

  • Follow the instructions for preparing the Empanada Dough, allowing it to rise.
  • While the dough rises, coarsely chop the drained clams.
  • Heat the vegetable oil in a medium skillet over medium heat.
  • Add the thinly sliced onions and chopped garlic, cooking until the onions become translucent (about 5 minutes).
  • Drain most of the oil, leaving about 2 tablespoons in the skillet with the onions and garlic.

Prepare the Filling:

  • Add the finely chopped red bell pepper, chopped clams, tomato sauce (or diluted tomato paste), and ground paprika to the skillet.
  • Cook the mixture, stirring occasionally, for approximately 10 minutes.
  • Remove the skillet from the heat and stir in the reserved clam juice.
  • Season the filling with salt and freshly ground black pepper.

Assemble the Pie:

  • Divide the risen dough into 2 equal parts and roll each into a rectangle measuring approximately 15 x 10 inches.
  • Place one rectangle on a greased baking sheet of the same size.
  • Spread the prepared clam filling evenly over the dough and cover it with the second dough rectangle.
  • Roll up the edges and press them to seal well.
  • Cut several slits in the top crust.
  • Allow the assembled pie to sit for 20 minutes in a warm place, such as an oven turned off.

Bake and Serve:

  • Preheat the oven to 350°F (175°C).
  • Brush the top of the dough with the beaten egg.
  • Bake the pie for 20 to 30 minutes or until the crust turns golden brown.
  • Serve the clam pie hot.

Nutrition values

Calories: 400 kcal
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Course; Fish / Pastry / Pie
Cuisine; European / Spain

Bonito Empanada Delight

Bonito Empanada Delight

Tuna Pie
Couverts4
Deel op Facebook Print Recipe

Ingredients

Yield: 4 servings as a main course or 6 as an appetizer

Instructions

Prepare the Dough:

  • Follow the instructions for preparing the Empanada Dough, allowing it to rise.
  • While the dough rises, heat the olive oil in a medium skillet over medium heat.
  • Add the thinly sliced bell peppers, cover, and cook until they soften.
  • Add the onions, garlic, flaked tuna, and tomato sauce.
  • Cook uncovered, stirring occasionally, until the mixture thickens slightly (about 5 minutes).
  • Stir in the water and season with salt and pepper.

Assemble the Pie:

  • Divide the risen dough into 2 equal parts and roll each part into a rectangle measuring approximately 15 x 10 inches.
  • Place one rectangle on a greased baking sheet of the same size.
  • Spread the prepared tuna filling evenly over the dough and cover it with the second dough rectangle.
  • Roll up the edges and press them to seal well.
  • Cut several slits in the top crust.
  • Allow the assembled pie to sit for 20 minutes in a warm place, such as an oven turned off.

Bake and Serve:

  • Preheat the oven to 350°F (175°C).
  • Brush the top of the dough with the beaten egg.
  • Bake the pie for 20 to 30 minutes or until the crust turns golden brown.

Notes & Wine Advice

Serve the tuna pie hot or at room temperature.

Nutrition values

Calories: 400 kcal
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Course; Fish / Pastry / Pie
Cuisine; European / Spain

Sardine Empanada Delight

Sardine Empanada Delight

Fresh Sardine Pie
Couverts4 servings as a main course or 8 as an appetizer
Deel op Facebook Print Recipe

Ingredients

Instructions

Prepare the Dough:

  • Follow the instructions for preparing the Empanada Dough, allowing it to rise.
  • While the dough rises, heat 2 tablespoons of olive oil in a medium skillet over medium heat.
  • Cook the fresh sardines (or desalted salted sardines), turning once, until they turn golden.
  • Fillet the sardines, leaving the skin on.

Prepare the Filling:

  • In the same skillet, wipe it clean and heat the remaining 2 tablespoons of olive oil over medium heat.
  • Add the thinly sliced onions and cook, stirring occasionally, until they become soft and translucent (about 5 minutes).
  • Add the chopped bell peppers, tomato, salt, pepper, and saffron.
  • Cover and cook for an additional 15 minutes.

Assemble the Pie:

  • Preheat the oven to 350°F (175°C).
  • Divide the dough into 2 equal parts and roll each into a round about 9 inches in diameter and less than â…› inch thick.
  • Place one round on a greased baking sheet.
  • Arrange the sardine fillets on top of the dough in a decorative pattern.
  • Cover the sardines with the cooked onion and pepper mixture.
  • Place the second dough round over the filling.
  • Roll up the edges and press them to seal well.
  • Cut decorative slits in the top crust.
  • In a small bowl, lightly beat the egg with water.
  • Brush this egg wash over the dough.

Bake and Serve:

  • Bake the pie for about 20 minutes or until the crust turns golden brown.
  • Serve the sardine pie hot or at room temperature.

Nutrition values

Calories: 375 kcal
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Course; Appetizer / Fish / Pastry / Pie
Cuisine; European / Spain

Empanada Dough Masterpiece

Empanada Dough Masterpiece

Empanada Dough
Deel op Facebook Print Recipe

Ingredients

Yield: Dough for 11-inch round pie, 10 x 15-inch rectangular pie, or 40 turnovers

Instructions

Activate the Yeast:

  • In a small cup, sprinkle the yeast over ¼ cup of warm water.
  • Allow it to sit until the yeast becomes creamy, roughly 2 minutes.
  • Stir until the yeast dissolves.
  • Melt the lard in a small saucepan over low heat.
  • Let it cool slightly.

Prepare the Dough:

  • In a large bowl, combine the flour and salt.
  • Add the beaten eggs, melted lard, yeast mixture, and warm milk.
  • Mix until well combined.
  • Transfer the mixture onto a lightly floured work surface and knead briefly until the dough becomes smooth and elastic, adding flour as needed for about 2 to 3 minutes.

Rising the Dough:

  • Grease a large bowl with oil, place the dough inside, and turn it to coat with oil.
  • Cover the bowl with a towel and let the dough rise in a warm place, like an oven turned off, for 1½ hours.
  • Knead the dough for an additional 2 to 3 minutes, then return it to the bowl, cover it again, and let it rise for another 1 hour.

Ready for Use:

  • The dough is now ready to be used for making empanadas or empanadillas.

Notes & Wine Advice

Alternatively, it can be stored in the refrigerator or freezer for future use.

Nutrition values

Calories: 90 kcal
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Course; Pastry / Pie
Cuisine; European / Spain
Diets; Vegetarian

Flaky Pastry Perfection

Flaky Pastry Perfection

Puff Pastry
Deel op Facebook Print Recipe

Ingredients

Instructions

Prepare the Dough:

  • In a large bowl, mix the flours and stir in the salt.
  • Cut the chilled butter into lengthwise quarters and then into ½-inch cubes.
  • Add the butter cubes to the flour mixture.
  • Using your fingers, flatten each cube into flakes while combining them with the flour.
  • Refrigerate the mixture for 10 minutes, ensuring the butter remains firm.
  • Add the ice-cold water and stir until the dough loosely holds together.

Shape the Dough:

  • Transfer the dough onto a lightly floured work surface and pat it into an 18 x 8-inch rectangle.
  • Sprinkle the top with flour.
  • Fold the dough lengthwise in thirds, similar to folding a business letter.
  • After folding, flour the work surface again and the top of the dough.
  • Roll out the dough with a rolling pin to maintain the previous size, keeping the folded sides as the width and the open ends as the length.
  • Work swiftly; refrigerate briefly if the butter softens.

Repeat Folding and Rolling:

  • Fold the dough a second time in the same manner, roll it out again, and repeat this process two more times (for a total of four times).
  • Ensure surfaces are floured as needed, and always end with the dough folded.

Chill and Store:

  • Cover the dough with plastic wrap and refrigerate it for 40 minutes.
  • Roll and fold it twice more.
  • The dough is now ready to use or can be stored in the refrigerator or freezer for future use.

Nutrition values

Calories: 170 kcal
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Course; Pastry / Pie
Cuisine; European / Spain
Diets; Vegetarian

Swiss-Inspired Sweet Delight

Swiss-Inspired Sweet Delight

Suizos
Deel op Facebook Print Recipe

Ingredients

  • 1 recipe Sweet Filled Bread Rings
  • ¼ cup sugar for topping
  • 1 large egg
  • 1 teaspoon water

Instructions

Prepare the Dough:

  • Follow steps 1 and 2 of the Sweet Filled Bread Rings recipe for preparing and kneading the dough.
  • Do not let it rise at this stage.

Shaping the Rolls:

  • Divide the dough into 12 equal pieces.
  • Shape each piece into an oval and cut a slit lengthwise down the center of each oval.
  • Place these rolls on a cookie sheet and allow them to rise in a warm place (like an oven turned off) for about 3 hours until they double in size.
  • Fill the slit in each roll with about 1 teaspoon of sugar.

Preheat and Bake:

  • Preheat the oven to 350°F.
  • Lightly beat the egg with 1 teaspoon of water in a small bowl.
  • Brush this egg wash over the tops of the rolls, avoiding the sugared part.
  • Bake the rolls in the preheated oven for 10 to 15 minutes or until they turn well browned.

Serving:

  • Serve the Suizos warm, fresh from the oven or reheated.

Notes & Wine Advice

Enjoy these delightful sugar-topped sweet rolls as a part of your breakfast or as a sweet treat any time of day!
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Course; Bread / Breakfast
Cuisine; European / Spain
Diets; Vegan