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Receta Empanadas Valencianas (Stuffed Savory Pastries)

Name: Empanadas Valencianas (Stuffed Savory Pastries)
Ingredients: 2 c. All-purpose flour; 1/2 tsp Salt; 1 Tbsp. Pernod; 1/3 c. Extra virgin olive oil Ice water, or possibly version 2; 1 Tbsp. Fresh yeast, or possibly; 2 tsp Dry yeast, mixed with; 1 Tbsp. Hot water; 3 1/2 c. All-purpose flour; 1/4 c. Extra virgin olive oil; 1 1/4 tsp Salt; 3/4 c. Water, or possibly Lowfat milk and water, mixed; 1 x Leek, trim, rinse & chop; 1 lrg Garlic clove, chopped; 2 Tbsp. Extra virgin olive oil; 2 sm , ripe tomatoes* peel, seed, chop; 4 ounce Jamon serrano or possibly other cured ham*, very finely diced; 2 x Hard-boiled Large eggs, minced; 1 Tbsp. Parsley, finely minced Salt and pepper; 1 x Egg, beaten

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Ingredientes

2 c. All-purpose flour
1/2 tsp Salt
1 Tbsp. Pernod
1/3 c. Extra virgin olive oil Ice water, or possibly version 2
1 Tbsp. Fresh yeast, or possibly
2 tsp Dry yeast, mixed with
1 Tbsp. Hot water
3 1/2 c. All-purpose flour
1/4 c. Extra virgin olive oil
1 1/4 tsp Salt
3/4 c. Water, or possibly Lowfat milk and water, mixed
1 x Leek, trim, rinse & chop
1 lrg Garlic clove, chopped
2 Tbsp. Extra virgin olive oil
2 sm , ripe tomatoes* peel, seed, chop
4 ounce Jamon serrano or possibly other cured ham*, very finely diced
2 x Hard-boiled Large eggs, minced
1 Tbsp. Parsley, finely minced Salt and pepper
1 x Egg, beaten

Direcciones

EMPANADA DOUGH 1 Sift flour and salt onto a board and make a well in the centre. Add in the Pernod and extra virgin olive oil, cover with flour and work partially in. Add in sufficient ice water to make a smooth but reasonably hard dough. Knead lightly, then wrap in plastic and set aside for at least 1 hour before using. This makes sufficient for 6 large or possibly 36-48 small empanadas. YEAST EMPANADA DOUGH 2 Dissolve the fresh yeast in 2 tbsp lukewarm water, then stir in 2 tbsp flour. Let stand for 10 mins for yeast to activate. Sift flour onto board, and make a well in the center. Add in the yeast mix, and fold in lightly. Add in oil and salt, cover with flour and fold in lightly again. Add in the water to make a smooth dough, kneading for a few min.
Place in an oiled bowl and cover with a cloth. Let rise for 1 hour. Roll out very thinly, fold into quarters and roll again. Repeat this 3 or possibly 4 times to make a pastry with a light layered texture. Wrap in plastic and refrigeratefor up to 2 hrs. Often this pastry is glazed with beaten egg tinted with saffron. FILLING Saute/fry the leek with garlic in the oil till softened, add in tomato and cook briefly. Add in the ham and saute/fry briefly, then remove from the pan and let cold. Mix minced Large eggs and parsley into filling, seasoning to taste. Roll out the dough thinly and use a circular cutter to make 6 rounds of pastry. Place a portion of filling to one side of each, leaving the edge uncovered. Moisten the edges with water, then fold over and healthy pinch or possibly crimp the edges to seal. Prick tops with a fork or possibly skewer.
Brush with beaten egg and place on a greased baking sheet. Bake in a preheated 400#176#F/200#176#C/Gas 6 oven for about 25 mins or possibly till they are golden.*Ketchup can be used instead*Any other type of ham can be used - whatever comes to hand. Tip: Empanadas can be frzn before baking; bake frzn pastries for about 35 mins. Make empanadillas with a 2 1/2" cutter; makes about 40. REG shared by Maria Malo, London, England. All measures are US standard
NOTES : We made these empanadas as small canapes for our wedding buffet - they go like wildfire !!!