I’ve been a busy girl. But, Eyeliner and Tapas has not died. Rejoice!
So I want to start a mini-series of recipes I’ve learned here in Spain. Recipes of meals and dishes that fill me with protein and warmth (I definitely wrote proteína the first time then had to change it), presented to me by precious people that I will never forget.
Food is important everywhere. Eating together is the important part in Spain. In my memory bank of happiness in España, 90% of those moments took place around a table. Here’s to zillions more meals, cada uno con un brindis deseando más felicidad aún. 🙂 (translation: with a toast at each one, wishing for even more happiness.)
Let’s start with a dish I actually have a picture of: Savory Empanada.
Empanada de atún
Equal parts (about 1/2 cup) warm water, olive oil and white wine
Flour in abundance
3 medium onions
4 cans of tuna
Canned red bell peppers (optional)
1 egg, beaten
You will need: a baking sheet + parchment paper. A blender if you’re fancy like that.
First, use a blender to mince the onion (or just chop them onions as fine as humanly possible). Now we want to slowly cook the onion til its golden and soft, using a bit of olive oil and a skillet set to low heat.
Then while that’s cookin’, mix the water, olive oil and wine in a bowl with flour and a few pinches of salt to start making the dough. Continue kneading and adding flour until the dough is no longer sticky, and feels pretty fluffy and awesome.
Next we gotta roll out the dough! Separate the dough into two pieces, leaving one piece a little bit bigger since the bottom layer of crust needs to be bigger than the top. Once rolled out niiiiiice and thin, carefully transfer the rolled dough square to a baking sheet. At this point you can mix in the tuna to the cooked onion, and then add a layer of onion+tuna filling to your anxiously awaiting crust. Slice up your canned bell peppers into strips and arrange them atop the filling just before adding the top layer of rolled out dough.
Now your empanada is almost ready to bake! Three finals steps: making a “chimney,” decorating the top and an egg wash. Simply poke a hole in the very center of the empanada’s top crust, and make a little “O” shape from extra dough to reinforce it (or something). Now its up to you and whatever bits of dough you have left to create a cool pattern: diagonal lines, flowers, fishies, initials, whatever your empanada-craving heart desires. Last step is spreading the egg over the crust using a kitchen paintbrush (technical term).
Now ya bake that sucka! 45 min to an hour at 375, until the crust looks amazing and crispy. Woop! If you’re lucky it’ll look like this and you wont be able to stop eating it and it’ll be the only thing you ingest for the next 24 hours.
Thank you to Pilar for teaching me this recipe. 😀