One of the great things about travelling is that you get to try so many new foods. And when you cook them back home you can bring a part of your experience with you. After having experimented a bit, now I have my Empanadilla recipe ready and I´m pretty sure I´ll make this at home quite a few times. It´s just the perfect food for parties or picnics, hot days or cold ones and super versatile, as you can basically fill them with anything (try to substitute some of the flour for ground almonds and cocoa for example, fill with chocolate and cover in powdered sugar). So without further ado, lets get cooking!
What you need for the dough (for about 24 Empanadillas)
- 400 g flour
- 50 g Olive Oil
- 50 g Butter
- 80ml White Wine
- 50 g Quark
- 1 teaspoon of salt
- 1 teaspoon of powdered sugar
- 1/2 package of dry yeast
Put everything into a bowl, then mix and knead until you have a smooth mass. Form a ball, wrap it into cling wrap and let it sit for 30 – 60 min.
If you haven´t already, prepare the fillings while waiting.
Tuna & bellpepper filling
Stick the bell pepper into the oven at about 170°C/ 340°F and let it grill until it is soft and the skin starts getting dark. Then let it cool, peel it and cut into small pieces. Boil the egg, peel it and mash with a fork after letting it cool. Add the bell pepper, tuna (if you use fresh tuna, cut that into small pieces as well and you might want to precook it), tomato sauce and spices and mix everything together.
Blue cheese & cream filling
Cut the spinach into fine stripes and the garlic into small cubes (ok honestly, who makes perfect cubes from a tiny garlic clove). Put both into a pan with a bit of olive oil and fry until the garlic is slightly roasted and the spinach soft. With the stove set to low heat add the blue cheese previously cut into small cubes or crumbled (if you don´t like the strong taste, substitute for cream cheese for example and add some grated parmesan for taste) and let it melt. Then mix with the cream and finally season with salt and pepper.
Now lets put our Empanadillas together
Preheat the oven to 180°C/ 360°F.
Powder the countertop – or whatever you work on – with some flour and roll out the dough until it is about 2-3 mm thick (0,1 inches). With a bowl or a lid cut out circles. These can basically have any size, depending on how you want your Empanadillas (if you make them really big, make sure you don´t roll out the dough as thin though), but I made circles of about 10 – 15 cm (4 -6 inch).
Place the filling in the middle and fold over, so you have a semicircle. Take a fork and press the fork tips on the edges to seal the Empanadilla. Flip over and repeat on the other side to be sure it stays closed.
Now beat an egg and mix with some olive oil. Brush both sides of the Empanadillas with the mixture before putting them on a baking sheet with parchment paper and bake for about 30 min.
And that´s it. Enjoy!