Empanadillas

Ingredients for 4 servings:

• 100 ml white wine
• 250 g flour
• 1 egg(s)
• 50 ml oil
• 2 egg yolks
• 2 tbsp yogurt
• Salt
• 100 g cooked ham, finely diced
• 100 g Manchego cheese, finely grated
• 50 g cream cheese
• 50 g apricot(s) (soft apricots) or dried tomatoes, finely diced
• 1 onion(s), finely diced
• 2 tbsp oil
• Salt, pepper, herbs
• 200 g chicken meat, in small cubes
• 1 tbsp oil
• ½ bell pepper(s), red, finely diced
• 1 chili pepper(s), pitted, finely diced
• 1 onion(s), finely diced
• 1 garlic clove(s), chopped
• 50 g almond(s), chopped
• 1 tsp paprika powder
• ½ tsp cumin
• salt and pepper
• Honey
• 200 g minced meat, beef or lamb
• 1 pepper, pitted and finely diced
• 1 garlic clove(s), finely diced
• 1 pinch(s) cinnamon powder
• ½ tsp cumin
• 2 tbsp tomato paste
• 2 tbsp sesame seeds
• salt and pepper
• Honey
• 50 g pine nuts
• 2 shallots, finely diced
• 2 garlic cloves, chopped
• 250 g chard, finely diced
• 2 tbsp oil
• 50 ml vegetable stock
• 2 tbsp lemon juice
• 1 pinch(s) lemon peel, fresh zest
• 50 g cheese (Manchego), finely grated
• 50 g cream cheese
• salt and pepper

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 30 minutes

Small Spanish pastries, filling of your choice, great for parties, buffets, or as a small snack

For the dough, knead the flour, wine, oil, egg, and salt into a smooth dough, place it in a freezer bag, and let it rest for at least 30 minutes. In the meantime, prepare the filling. Preheat oven to 200 degrees Celsius (top/bottom heat). Roll out the dough on a floured surface and cut out 20 circles with a diameter of 12 cm. Whisk the egg yolk with the yogurt. Place 1 tablespoon of the filling (possible variations are below) on each circle, brush the edge with the egg yolk mixture, fold it into a semicircle, and press the edge down with a fork. Brush with the egg yolk mixture and bake for about 12-15 minutes. Ham filling: Sauté the diced onion in oil until translucent, add the garlic, and sauté for 2 minutes. Mix with the remaining ingredients. Chicken filling: Toast the almonds in a dry pan until light brown, then remove. Fry the chicken in oil until browned all over. Remove, season with salt, and pepper. Fry the onion and bell pepper for 3 minutes, then add the garlic and chili for another 2 minutes. Add the chicken and almonds and season. Minced meat filling: Fry the minced meat with garlic and chili peppers in a little oil until crumbly. Add the tomato paste and sesame seeds and season. Chard filling: Toast the pine nuts without fat, remove from the pan, and add the oil to the pan. Fry the shallots, garlic, and chard for about 5 minutes. Add the vegetable stock and lemon juice and simmer. Add the two cheeses and the pine nuts and season.