And you gave me an idea for dinner tonight - Spanish empanadas made with yeasted pastry (homage to TFL!) and filled with tuna and flame roasted red peppers.
You folks have reminded me that I have a container of empanada filling in the fridge just waiting to fill some shells. I prefer 5-inch /13cm diameter shells for mine.
This filling is slightly hot pork sausage, onion, small diced potato chunks, some sweet corn kernels, a little soy sauce, a little tomato paste, sautéed then simmered uncovered in chicken broth and thickened with a bit of tapioca starch. Reduced until the gravy is barely liquid.
I made a first batch of pastries with half the filling a few days ago. Now I'm off to make some more dough!
Hi,
I love seeing this savory half pie. It looks like I could buy a crust (pckg of 2 crusts) and get 2
entrées. What a good way to have food right out of the oven.
Thanks for this - it's a great idea.
Hi, Jo.
You certainly could do that. However, the quick dough formula is so easy and will give you a more substantial base to fill.
Quick bread pastry shell
Ingredients
360 g original Bisquick (pancake/baking mix)
1/2 cup water
2Tbs neutral oil ( I use canola)
Procedure
Preheat the oven to 450°F
1. Mix together Bisquick and water until the flour mixture is well hydrated.
2. Add the oil and knead just until a soft cohesive dough ball is achieved. Avoid overworking the dough.
3. Allow the dough ball to bench rest covered for 5 minutes.
4. Roll out into a 12-14 inch diameter circle
5. Fill with a generous amount of any savory or sweet filling desired on one half of the circle leaving a 1" boarder unfilled.
6. Fold the dough over itself calzone/ Patsy style, deal the edges.
7. Milk or egg wash and bake for 15-20 minutes or until golden brown
8. Enjoy!!!
Hearkens to a Cornish pasty. Looks great!
An extra large, giant size pasty pastry. Thanks it is very easy to accomplish and can be made bowl to table lickety split! See the formula above.
Best,
Will F.
Yes, the perfectly crimped edge is a dead ringer for a Cornish pasty Will - looks great!
Lance
And you gave me an idea for dinner tonight - Spanish empanadas made with yeasted pastry (homage to TFL!) and filled with tuna and flame roasted red peppers.
Lance
You folks have reminded me that I have a container of empanada filling in the fridge just waiting to fill some shells. I prefer 5-inch /13cm diameter shells for mine.
This filling is slightly hot pork sausage, onion, small diced potato chunks, some sweet corn kernels, a little soy sauce, a little tomato paste, sautéed then simmered uncovered in chicken broth and thickened with a bit of tapioca starch. Reduced until the gravy is barely liquid.
I made a first batch of pastries with half the filling a few days ago. Now I'm off to make some more dough!
How did you like the tuna filling?
It's one of my goto recipes, finely honed over the years. This is the original recipe:
https://www.hokeystokey.com/tuna-fish-empanada-4/
Lance
From many different cultures.
Please direct your attention to the 🔗 below for more hand pie fun!!!!
Yea mon!