January 14, 2014
The day to pack and clean our apartment in Barcelona came. It is amazing how many think you’re able to collect during only 3 months, like too many too good magazines, far too pretty plates to leave behind, fabric with black heads of cats and a real cat. We came with one cat, we’ll be flying back with two. Can’t wait! But I must tell you that except for few days with a total sleep deprivation when I wanted the world to end, I do not regret having Lola in our life. I hope that she won’t regret it while in a plane.
We had to clean a fridge, so I made empanadas. I found recipe for a dough over here (there’s an interesting filling as well, so you should check this out). It’s not a typical breakfast meal, but if I can put my left overs in it, it works fine for me.
Just one tip - glue your empanadas well, otherwise the filling will swim out of it. It will still be very tasty though. I did not have an additional egg at home, so I brushed it with an olive oil.
You will need for a dough:
- 2 cups flour
- 150g butter, cut in small cubes
- 1 tsp salt
- pinch of freshly grounded pepper
- 1 egg
- 3 tbsp thick sour cream
- 4 tomatoes cut in pieces
- 1 onion, shredded
- 1 tbsp olive oil
- pepper and salt
- 1 tbsp rosemary
- cream cheese
- 1 egg for brushing empanadas
- sesam seeds
Start with a dough. In a medium bowl mix flour, pepper, salt and butter, use your fingers to do it. In a small bowl mix an egg with sour cream, then pour it to the flour mix and again, using your hands, combine it. Do not knead, it’s ok if there are pieces of butter in it. Form a ball, cover with a foil and place in a fridge for minimum 15 minutes.
Meantime shred an onion and place it on a heated frying pan with 1 tbsp of oil. Fry for a minute or two. Add shredded tomatoes, rosemary, salt and pepper and fry over a medium heat for about 5-10 minutes, so tomatoes will get soft. Leave it on a side to cool.
Heat your oven to 170*C (350*F). Roll the dough and cut out circles with a glass. In the middle of each piece place a bit of cream cheese and tomato mix. Glue it well, brush with an egg and cover with sesame seeds. Bake for about 30 minutes.