Empanadas Valencianas (Stuffed Savory Pastries)
| Yield: | 1 Servings |
| Categories: | Hot and Spicy, Appetizers |
| EMPANADA DOUGH | ||
| 2 | c | All-purpose flour |
| 1/2 | ts | Salt |
| 1 | tb | Pernod |
| 1/3 | c | Olive oil |
| Ice water, or version 2 | ||
| YEAST EMPANADA DOUGH | ||
| 1 | tb | Fresh yeast, or |
| 2 | ts | Dried yeast, mixed with |
| 1 | tb | Warm water |
| 3 1/2 | c | All-purpose flour |
| 1/4 | c | Olive oil |
| 1 1/4 | ts | Salt |
| 3/4 | c | Water, or |
| Milk and water, mixed | ||
| FILLING | ||
| 1 | Leek, trim, rinse & chop | |
| 1 | lg | Garlic clove, minced |
| 2 | tb | Olive oil |
| 2 | Sm, ripe tomatoes* peel, seed, chop | |
| 4 | oz | Jamon serrano or other cured ham*, very finely diced |
| 2 | Hard-boiled eggs, chopped | |
| 1 | tb | Parsley, finely chopped |
| Salt and pepper | ||
| 1 | Egg, beaten |
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