World Cuisine Wednesday

By 1800FlyEurope in Destination Highlights, World Cuisine Wednesdays | on August 25th, 2010

A trip to Madrid may have you coming home with a new tradition to start your dinners.  In some parts of Spain, dinner does not begin with just the meal, rather, tapas are served; and when they are, the socializing commences.

Wikipedia notes “According to The Joy of Cooking, the original tapas were the slices of bread or meat which sherry drinkers in Andalusian taverns used to cover their glasses between sips. This was a practical measure meant to prevent fruit flies from hovering over the sweet sherry. The meat used to cover the sherry was normally ham or chorizo, which are both very salty and activate thirst. Because of this, bartenders and restaurant owners began creating a variety of snacks to serve with sherry, thus increasing their alcohol sales. The tapas eventually became as important as the sherry.”

Not only are tapas a delicious meal starter,  but the time spent consuming them also makes for an excellent occasion to catch up with and enjoy those in your company.  Today, there is a large variety of tapas, not just meat and bread.  On this World Cuisine Wednesday, I will share a recipe for my favorite, empanadillas! (Miniature versions of empanadas.)

Chorizo Empanadillas

  • 3 tbsp olive oil
  • 1 egg white
  • 5 tbsp chopped onion
  • 2 bell peppers, chopped
  • 3 oz pimento stuffed olives
  • 3 tbsp chopped capers
  • 2 cloves of garlic, minced
  • 1 tsp paprika
  • Salt and pepper to taste
  • 12 oz chorizo
  • 1 package puff pastry sheets

Preheat oven to 375°. Heat 3 tbsp olive oil in a large skillet over medium heat.  Add onions, peppers and garlic; sauté for about 5 minutes.  Add the chorizo and cook until chorizo is browned.

Add chorizo mixture into a bowl with paprika, olives, capers salt and pepper and mash together.  Set aside.

On a floured surface, roll out pastry to about 1/8” thickness and cut out circles with a 3 inch cookie cutter.¬† Spoon about a teaspoon of the mixture into the center of each circle of dough.¬† Using a pastry brush, brush the outer edges with egg white and fold filled pastries in half to form a crescent. Pinch edges together to seal in mixture, then use a fork along the curved part of the empanadillas.

Bake until golden brown and puffed, approximately 15 minutes.

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Written by 1800FlyEurope

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