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Valencian Turnovers - (Empanadillas Valencianas)

These pastries can be stuffed with any of a variety of fillings. Recipes for ham and tuna fillings are given above.

Cuisine: Spanish
Serves: 10 people

Recipe Ingredients

  Pastry
3 cups 187g / 6.6ozFlour
1/2 cup 118mlOlive oil
1/2 cup 118mlCold water
1 teaspoon 5mlSalt
1 teaspoon 5mlAnise 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 45mlOlive 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 78mlOlive oil
7 oz 198gTuna - - (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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