FOR THE PASTRY:
1. Put 50g of sofrito into a small saucepan and reduce for a couple of mins.
2. Place the flour and baking powder in a mixing bowl, add the reduced sofrito, olive oil, water and salt, gradually work them all together, and gently knead for 5 mins. Roll into a ball, cover the bowl, and allow to rest for 1 hour.
FOR THE FILLING:
1. Preheat the oven to 180°C.
2. Place the piquillo strips, tuna, sofrito or fritada, herbs, smoked paprika, olives, and a grind of pepper into a bowl and gently mix together. Add the cider vinegar, taste, adjust and season.
3. Line a baking tray with baking paper.
4. On a lightly floured surface, roll out half the dough into a circle, 3 mm in thickness. Cut out a dinner plate-sized circle and place on a baking tray lined with baking parchment. Roll out the rest of the pastry to 3mm, and cut out a second dinner plate-sized circle.
5. Place the piquillo mixture on top of the dough base, leaving a 2 cm clear margin.
6. Beat the egg and brush the edge of the dough, and cover with a dough lid. Fold the edges of the base up over the edges of the lid to form the thick empanada crust, and press down firmly, creating a dimpled rim by pushing down with your finger around the edge.
7. Brush the top of the empanada with beaten egg, prick with a fork several times, and bake in the preheated oven for 20-25 minutes, until the dough is golden brown.
8. The pie can be eaten warm or at room temperature.
Cooking time:
25 mins
Ready in:
55mins (+1h rest)
Prep time:
30 mins
Serves:
Makes 1 empanada
FOR THE PASTRY:
1. Put 50g of sofrito into a small saucepan and reduce for a couple of mins.
2. Place the flour and baking powder in a mixing bowl, add the reduced sofrito, olive oil, water and salt, gradually work them all together, and gently knead for 5 mins. Roll into a ball, cover the bowl, and allow to rest for 1 hour.
FOR THE FILLING:
1. Preheat the oven to 180°C.
2. Place the piquillo strips, tuna, sofrito or fritada, herbs, smoked paprika, olives, and a grind of pepper into a bowl and gently mix together. Add the cider vinegar, taste, adjust and season.
3. Line a baking tray with baking paper.
4. On a lightly floured surface, roll out half the dough into a circle, 3 mm in thickness. Cut out a dinner plate-sized circle and place on a baking tray lined with baking parchment. Roll out the rest of the pastry to 3mm, and cut out a second dinner plate-sized circle.
5. Place the piquillo mixture on top of the dough base, leaving a 2 cm clear margin.
6. Beat the egg and brush the edge of the dough, and cover with a dough lid. Fold the edges of the base up over the edges of the lid to form the thick empanada crust, and press down firmly, creating a dimpled rim by pushing down with your finger around the edge.
7. Brush the top of the empanada with beaten egg, prick with a fork several times, and bake in the preheated oven for 20-25 minutes, until the dough is golden brown.
8. The pie can be eaten warm or at room temperature.
10 people
30-40 mins
8 people
30-35 mins
3-4
30-45 mins
2 people
20 mins
25 people
0 mins
Serves 4
40 mins
2 people
25 mins
4–6 people
1 hour
4 people
40 mins
2-3
25 mins
4 people
10 mins
4 people
55 mins
4 as side dish
5 mins
2-4
0 minutes
2-3
10 mins
2-3 people
2 hours and 10 mins
4-5 people
1.5 to 2 hours
2 people
40 mins
serves 5
2-3 hours
Serves 6
3 hours 45 mins
2 people
20 - 30 mins
6-8 as a side
45 min
6-8 people as an aperitive
30 min
4 as a main
20 min
4-6 people as a starter
45-50 min
4-6 people as an aperitive
25/30 min
4-6 people as a main
35 min
4-6 people as a starter
45 min
2
30
2
30
6 people
0 (apart from the boiled eggs)
2 people
12 mins
4 people
1 hour
4 people
2 mins
4 people (as tapas with other dishes)
15-30 mins
4 people
8 mins
4 people
25 minutes
4 people
0 min
4 people
40 mins
2 people
50 mins
Serves 4-6
15 minutes (croutons)
4 people
1 hour 40 mins
Serves 4
30 mins
Serves 4
30 mins
4-6
45 mins
Serves 4
45 minutes
Serves 2-4
30 mins
Serves 4
20 mins
Serves 6 as a main dish, or 8 as a side
1 hour
