Empanadas are crisp turnovers that can be filled with anything from ham and cheese to spinach and pine nuts, or the previous day’s leftovers. although they are often associated with South America, empanadas originated in Spain’s northwestern region of Galicia, where they remain immensely popular to this day. Empanadillas, the smaller, pocket-size versions of empanadas, are generally served as tapas, and, because no silverware is required to eat them, make perfect party food.
Serves 6 to 8
1 tablespoon olive oil
5 tablespoons minced onion
6 oz canned tuna, packed in olive oil
4 oz goat cheese
3 oz pimento-stuffed olives, chopped
5 tablespoons toasted pine nuts
5 tablespoons capers, chopped
1 teaspoon paprika
Salt and pepper, to taste.
2 cloves garlic, peeled and minced
16 oz puff pastry, defrosted if frozen
Heat the olive oil in a skillet over medium heat. Add the onion and garlic and saute for about 5 minutes or until softened. Remove from the heat and set aside.
Using a fork, mash the tuna with the onion, garlic, goat cheese, pimento-stuffed olives, pine nuts, capers, paprika, salt, and pepper. Set aside.
On a floured surface, roll out the pastry to 1/8 inch thickness. Using a 3-inch cookie cutter, cut out as many dough circles as the dough will allow, rerolling the dough sheets if necessary. Cupping each dough round in your hand, spoon about 1 teaspoon of the filing into the center of each dough round, then brush the edges with a little water. fold the dough over the mixture to form a crescent. Pinch the edges of crescent to seal the dough closed. Use the back of a fork to further press the edges of the dough together.
Recommended Wines
Dominio de Tares 2001
“This dark red impresses with its solid structure and good balance. The flavors are muted now, but the concentration is evident and the core of wild plum and toast notes will open with time. 90 Points” —The Wine Spectator, December 2003; Number 67 in ‘The Top 100’
This is a new winery, formed just in time for the 2000 harvest. Winemaker Amancio Fernandez, a Bierzo native, oversees the winery’s nearly 17,000-case annual production, 90 percent of which is red, from the Mencia grape. This wine undergoes its malolactic fermentation in barrel, and spends an additional four to six months in oak before being bottled. 10,000 cases made.