Valencian Turnovers - (Empanadillas Valencianas)

Recipe Ingredients

		Pastry
3 cups	187g / 6.6oz	Flour
1/2 cup	118ml	Olive oil
1/2 cup	118ml	Cold water
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Anise liqueur
		(or a pinch of anise seed)
		Ham Filling
3		Onions - chopped (small)
2		Tomatoes - peeled and chopped (small)
1		Garlic clove - minced
2		Cured ham - - (thick slices), diced
2		Hard-boiled eggs
3 tablespoons	45ml	Olive oil
		Salt and pepper - to taste
		Tuna Filling
2		Onions - chopped (medium)
2		Tomatoes - peeled and chopped (medium)
2		Hard-boiled eggs
1/3 cup	78ml	Olive oil
7 oz	198g	Tuna - - (1 can)
		Salt - to taste
		Baking
1		Egg - beaten

Recipe Instructions

For Pastry: Put flour on a table or marble slab. Make a hole in the center for the remaining ingredients. Mix dough thoroughly with fingers, roll into a ball, and allow to rest while you prepare the filling.

For Ham Filling: Heat olive oil in a skillet and slowly fry the onions. When they are soft and golden, add tomatoes and garlic. When the liquid has evaporated, add diced ham, stir and fry 2 to 3 minutes more. Remove from fire, add mashed hard-boiled eggs, and season with salt and pepper.

For Tuna Filling: Heat olive oil to the verge of smoking. Fry chopped onions slowly. When they are golden, add tomatoes. Let liquid from tomatoes evaporate before adding mashed hard-boiled eggs and tuna broken into bits. Mix well, fry briefly; add salt if necessary.

For Baking: Preheat oven to 425F. Roll out dough fairly thin (1/4-inch or less) and cut out ten circles about 6-inches in diameter. Fill half of each circle. Leave a small margin along the circumference. Fold the other half over the filling, pinch edges to close in a fluted pattern, brush with beaten egg, prick top with fork, and bake on greased sheet for 25 minutes or until browned and crisp.

Source:
Barbara Norman

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