Empanadas

January 11, 2019

 

 

These are traditional Spanish pasties, popular in many different sizes and with a variety of fillings. 

 

After some research I decided upon a savoury filling using onions, green bell peppers, garlic, sliced green olives, smoked paprika and a pinch of cayenne pepper.

 

 

 

Of course these normally would have the addition of some form of protein such as minced beef, tuna, chicken or even octopus but I used finely diced white mushrooms and oyster mushrooms instead.

 

 

 

I prepared the filling and allowed to cool before encasing in puff pastry. I have to admit to using shop bought pastry but have sourced a good recipe to try that uses coconut milk and puréed cannellini beans instead of butter and shortening.

 

 

 

 

So I will let you know how that works out!

 

I am really pleased with how these turned out, the moist, crumbly flaky pastry complimented the slight tartness of the olivey filling and the size was a perfect two bites, minimising the chances of dropping any down your front!

 

 

Much luv

Ax

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