Tuna and Goat Cheese Empanadillas
Empanadas are crisp turnovers that can be filled with anything from ham and
cheese to spinach and pine nuts, or the previous day's leftovers. Altough they
are often associated with South America, empanadas originated in Spain's
northwestern region of Galicia, where they remain immensely popular to this day.
Empanadillas, the smaller, pocket-size versions of empanadas, are generally
served as tapas, and, because no silverware is required to eat them, make
perfect party food.
- Serves 6 to 8
- 60 minutes preparation
- 1 tablespoon
- 5 tablespoons minced onion
- 6 oz
canned tuna, packed in olive oil
- 4 oz
- 3 oz
pimento-stuffed olives, chopped
- 5 tablespoons toasted pine nuts
- 5 tablespoons
- 1 teaspoon
- Salt and pepper, to taste.
- 2 cloves garlic, peeled and minced
- 16 oz puff pastry, defrosted if frozen
Heat the olive oil in a skillet over medium heat. Add the onion and garlic
and sauté for about 5 minutes or until softened. Remove from the heat and set
Using a fork, mash the tuna with the onion, garlic, goat cheese, pimento-stuffed
olives, pine nuts, capers, paprika, salt, and pepper. Set aside.
On a floured surface, roll out the pastry to 1/8 inch thickness. Using a 3-inch
cookie cutter, cut out as many dough circles as the dough will allow, rerolling
the dough sheets if necessary. Cupping each dough round in your hand, spoon
about 1 teaspoon of the filing into the center of each dough round, then brush
the edges with a little water. fold the dough over the mixture to form a
crescent. Pinch the edges of crescent to seal the dough closed. Use the back of
a fork to further press the edges of the dough together.
3-Pack of Smoked Paprika
Sweet, Bittersweet & Hot
Pimentón smoked paprika is an essential ingredient
for authentic tasting paella. But more than that, you will find this smoked
paprika is excellent for general cooking at home. It may be used as a flavoring
for potatoes and fish dishes, light stews, sauces, garlic chicken and roasted
Each type has a subtly different flavor: sweet, bittersweet, and picante -
spicy. If you like to be creative with your cooking, you will find distinct uses
for each of the three. Please do not confuse this paprika with the bland paprika
you get at the local supermarket -- or even with the traditional Hungarian
paprika. Smoked Paprika has a much deeper flavor and is decidedly smoky.
The peppers used to produce all three varieties of Pimentón de la Vera are
meticulously hand-harvested in early October and sent to warehouses where they
are slow-smoked for fifteen days.
The whole peppers become saturated with the smoke of smoldering oak logs,
adding intense flavor while preserving their natural blood-red color.
'Bonito del Norte' Tuna in Olive Oil
X-Large Jar - Line Caught
Bonito del Norte is considered by Spaniards to be
the finest of tunas. This dolphin-safe tuna is packed in olive oil to keep it
moist and flavorful.
Each tuna is line caught by hand, preserving the texture and flavor that can
be damaged by the stress of harvesting by net. Coleman Andrew, the Editor-in
Chief of "Saveur" Magazine, writes that Bonito tuna is "one of the great
gastronomic pleasures of every day life." It is a far cry from the water-packed
tuna you get at the supermarket.
Warning: once you taste this silky smooth tuna, you may never buy another tin
of ordinary tuna.
Great in salads or on sandwiches, as well as a stuffing for piquillo peppers.
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