{"id":275,"date":"2020-07-13T10:55:27","date_gmt":"2020-07-13T09:55:27","guid":{"rendered":"https:\/\/blog.thomarite.uk\/?p=275"},"modified":"2020-07-13T10:55:27","modified_gmt":"2020-07-13T09:55:27","slug":"empanada","status":"publish","type":"post","link":"https:\/\/blog.thomarite.uk\/index.php\/2020\/07\/13\/empanada\/","title":{"rendered":"Empanada"},"content":{"rendered":"\n<p>Some time ago I watched this video from Paul Hollywood in <a href=\"https:\/\/www.youtube.com\/watch?v=A4t9fQAtsKY\">Madrid<\/a>. I was amazed! And there was something I had in my to-cook list: Empanada<\/p>\n\n\n\n<p>As a kid I have eaten different types of empanadas, mainly vegetable and meat ones. Although you have find versions with fish (cod) and seafood\/octupus. Depends on the region in Spain.<\/p>\n\n\n\n<p>And you can find them in many Latin countries too!<\/p>\n\n\n\n<p>Finally this weekend I gave it a go.<\/p>\n\n\n\n<p>Based on this <a href=\"https:\/\/foodnetwork.co.uk\/recipes\/iberico-ham-and-manchego-empanadas\/\">recipe<\/a>, I made mine with grilled vegetables.<\/p>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-flow wp-block-group-is-layout-flow\">\n<ul class=\"wp-block-list\"><li>Filling: Grilled Vegetables<ul><li>Pre-Heat oven at 200C<\/li><li>Oil a tray.<\/li><li>Cut several types of vegetables: onions, courguettes, peppers, potatoes, tomatoes, etc<\/li><li>Add some spices: tumeric, paprika, a bit of salt, etc<\/li><li>Mix everything with your hand so all ingredients have a  bit of oil coatting.<\/li><li>Put in the hot oven for 20m at least. Depends on the amount of vegs. At this point you coud start the empanada dough.<\/li><\/ul><\/li><\/ul>\n\n\n\n<p><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Empanada Dough Ingredients:<ul><li>You should put the butter and lard (pig&#8217;s fat) into the <strong>freezer<\/strong>!<\/li><li>200gr plain flour<\/li><li>1\/2 tsp salt<\/li><li>125 ml water<\/li><li>65gr butter, frozen and then grated (or finely laminated)<\/li><li>65gr lard, frozen and then grated (or finely laminated)<\/li><\/ul><\/li><\/ul>\n\n\n\n<p><\/p>\n<\/div><\/div>\n\n\n\n<ul class=\"wp-block-list\"><li>Empanada Process:<\/li><\/ul>\n\n\n\n<p>1. Oven should be hot from the grilled vegs at 200C<\/p>\n\n\n\n<p>2. Mix the flour and salt. Add water bit a bit until getting a dough. Shouldnt be too sticky. You can knead it a bit.<\/p>\n\n\n\n<p>3. Roll the dough out into a rectangle on a lightly floured work surface. Add half of the butter\/lard over the pastry. Fold  the dough on top of the butter\/lard. Turn, use the roll to mix and repeat again with the rest of the butter\/lard. In the video is much easier to see\/understand. Repeat the roll and folding two more times so we create the layers in the pastry.<\/p>\n\n\n\n<p>4. Wrap the dough in cling film and leave to rest in the fridge for 30 minutes before using.<\/p>\n\n\n\n<p>5. Take the chilled pastry from the fridge and roll out onto a lightly floured surface. Roll into a rectangle. Just be sure the dough doesn&#8217;t break. Brush the edges with beaten egg as this will be the sticking point for the pastry.<\/p>\n\n\n\n<p>6. Add the grilled vegs in half of the dough. Fold the other half to cover the filling. Press the edges to seal. Brush the top with beaten egg<\/p>\n\n\n\n<p>7. Put in the oven at 200C for  25  minutes  or so until the pastry is crispy and a golden brown colour.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"606\" src=\"https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2020\/07\/Screenshot-from-2020-07-13-09-37-36-1024x606.png\" alt=\"\" class=\"wp-image-276\" srcset=\"https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2020\/07\/Screenshot-from-2020-07-13-09-37-36-1024x606.png 1024w, https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2020\/07\/Screenshot-from-2020-07-13-09-37-36-300x178.png 300w, https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2020\/07\/Screenshot-from-2020-07-13-09-37-36-768x455.png 768w, https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2020\/07\/Screenshot-from-2020-07-13-09-37-36-1200x711.png 1200w, https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2020\/07\/Screenshot-from-2020-07-13-09-37-36.png 1339w\" sizes=\"auto, (max-width: 709px) 85vw, (max-width: 909px) 67vw, (max-width: 1362px) 62vw, 840px\" \/><\/figure>\n\n\n\n<p>For being the first time, I was really surprised how crunchy it was! I had a good lunch.<\/p>\n\n\n\n<p>I think you prepare the dough the day before, and as soon the vegs are ready, take it out of the fridge and carry on.<\/p>\n\n\n\n<p>Grating the butter\/lard was a bit messy even being frozen. Next time I will slice it very finely. When making croissants, you just flatten the butter.<\/p>\n\n\n\n<p>Anyway, new recipe in my arsenal!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Some time ago I watched this video from Paul Hollywood in Madrid. I was amazed! And there was something I had in my to-cook list: Empanada As a kid I have eaten different types of empanadas, mainly vegetable and meat ones. Although you have find versions with fish (cod) and seafood\/octupus. Depends on the region &hellip; <a href=\"https:\/\/blog.thomarite.uk\/index.php\/2020\/07\/13\/empanada\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Empanada&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-275","post","type-post","status-publish","format-standard","hentry","category-cooking"],"_links":{"self":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts\/275","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/comments?post=275"}],"version-history":[{"count":1,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts\/275\/revisions"}],"predecessor-version":[{"id":277,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts\/275\/revisions\/277"}],"wp:attachment":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/media?parent=275"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/categories?post=275"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/tags?post=275"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}