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RESTAURANTSLOCAL RECIPES16 APRIL 2024

EMPANADILLAS DE TOMATE

Empanadilla de tomate

INGREDIENTS

  • 150g pastry dough
  • 50g Serrano ham (Spanish dry cured ham)
  • 1 boiled egg
  • Salt
  • 1/2kg tomato
  • 1 onion
  • Olive oil
  • 2 spoonfuls of white wine

INDICATIONS

First, we peel and chop the onion and gently fry on a frying pan with a stream of olive oil. Once it starts to get brown, we add the chopped and diced tomato, stir frying on low heat until we get a thick paste. Then, we take the mixture out of the frying pan, put it in the masher and then back to the frying pan for a few more minutes. After that, we add the ham and the boild egg in pieces. We add the salt too and mix it all until we get the thick sauce that we like, leaving it chill. This mixture will be the stuffing for the empanadillas.

With the dough ready, we spread out the dough on a smooth surface with flour and a rolling pin until the dough gets as thin as possible. Now, with the help of a glass or mould, we cut circle-shaped pieces of the dough, putting a spoonful of the stuffing in the middle of every piece. Next, we fold the pieces of dough with the stuffing inside, making the so-called empanadillas.

Finally, before frying them, we make sure they are well folded and the edges are well stuck using a fork to press on them. When they get brown in the frying pan, we place them on a platter and dry the olive oil from the empanadillas before serving them. 

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