I have been asked for the recipe for Spanish empanadillas and I know that when you want to make something you just want to make it NOW. So even though I have not time at the moment to make some empanadillas to photograph, I am going to post the recipe for the dough at least. At some not too distant future I hope to make some, photograph them, and add them to this post…
People in the UK call these empanadas, but in Spain, an empanada is a large pie, not single small pies/pasties. No matter what you call it, you will need to make your dough… Traditionally you fry these beauties but for those cutting back of frying, they are also delicious cooked in the oven. In another post I will add filling ideas, but this can get you started for sure. The dough does not keep well, it cannot be frozen, but fortunately, it only takes 5 minutes in your Thermomix!
I will include two recipes. First the more traditional, but in my opinion much greasier, recipe, and a second recipe which is actually my favourite, and the one we use at home. The second recipe is only suitable for the oven and it is more like a bread recipe as it contains yeast.
350 all purpose flour
150g extra virgin olive oil
1 tsp salt
- Place a bowl on top of the TM lid, weigh your flour into that bowl and reserve.
- In your TM bowl, place the water and olive oil. Programme 3 min, Varoma, sp 2.
- Take the lid off the TM and dump the flour in one go together with the salt. Programme 20 seconds, sp 4. Let it rest a few minutes.
- Roll out thinly and cut it in circles to the desired size. (about 10-15cm in diameter)
- Place a tablespoon of filling in the centre. Dab water onto the edge of the circle, fold the circle onto itself to create a semi circle, and press the edges with a fork.
- You can cook these in the oven at 180C-200C or you can deep fry them in plenty of oil…
100g white wine
30g fresh bakers yeast or 1 sachet active dry yeast
450g strong bread flour
1 beaten egg to glaze
- In the TM bowl put the water, oil, wine and butter. Programme 1 min, 37C, sp 2.
- Add the egg and yeast. Mix 5 seconds, sp 4.
- Add the flour and salt. Mix 15 seconds, sp. 6, then knead 2 min, closed lid, dough button. Let it rest in the bowl with the measuring cup on for about 30 minutes until it doubles in volume.
- Using a bit of extra flour, roll thinly and proceed as in step 4 above.
- These empanadillas need to be glazed with some beaten egg before going into the oven to improve their appearance.