Spanish Pasties
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 13 h.
Ready in
Ingredients
for
8
- For the pastry
- ⅜ oz Yeast
- 4 Tbsps warm milk
- 1 pinch sugar
- 2 ½ cups all-purpose flour
- 1 pinch salt
- 2 egg yolks
- 1 cup butter
- For the filling
- 1 Tbsp Oil
- 1 onion (finely chopped)
- 1 clove garlic cloves (finely chopped)
- 1 red Bell pepper (finely chopped)
- 2 Tbsps Jalapeño
- 14 ozs ground Turkey
- salt
- peppers
- 1 egg (beaten)
- 4 Tbsps Crème fraiche
- 1 Tbsp tomato puree
- 1 bunch parsley
- Chili powder
- 1 Tbsp breadcrumbs
- 2 egg yolks (beaten)
Preparation steps
1.
For the pastry: crumble the yeast and mix with the milk and sugar. Put the flour into a bowl and make a well in the centre. Add the egg yolks, butter and yeast mixture and knead to a smooth, heavy dough. Add a little more flour or milk if necessary (the dough should be neither sticky nor crumbly). Shape into a ball, put into the bowl, cover with clingfilm and chill overnight.
2.
For the filling: heat the oil and gently cook the onion and garlic until soft. Add the red pepper and jalapenos and cook for 5 minutes.
3.
Add the meat and cook, breaking it up with a fork to brown right through. Season with salt and pepper.
4.
Mix together the egg, creme fraiche, tomato purée and chopped parsley and stir into the meat mixture. Add a few breadcrumbs if the mixture is too soft. Season with salt and pepper and add chilli powder to taste.
5.
Roll out the dough thinly on a floured surface and cut out 12-15 cm|4"-6" circles with a round cutter.
6.
Put a little of the filling in the middle of each circle, fold the pastry over the filling and press the edges together firmly (decorate the edges with the prongs of a fork or roll the edges over to make a decorative twist).
7.
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a baking tray.
8.
Whisk the egg yolks with 1-2 tbsp water and brush over the dough.
9.
Place on the baking tray and bake for 15-20 minutes, until golden brown. Serve hot or cold.
