empanada my way
After a few passive days I decided to prepare something really tasty for dinner instead of making do with a dish that would just fill me up.
I felt like having an empanada and I knew I’d find
a nice veggie recipe in Simone Ortega’s cookbook. I modified the recipe a little bit and rolled French pastry instead of filling it in like
a dough pocket. I replaced parsley with basil and my beloved Queso de Burgos with quark (because of obvious reason). I also added some pepper. Just before putting it into the over I spread sunflower seeds over it.
It was buenísimo!
For those who are interested the translation
of the recipe (#51) below.
EMPANADA WITH QUESO DE BURGOS
(Empanada de hojaldre congelado,
Queso de Burgos y champiñones)
* 150g champignons, thickly sliced
* 20g margarine
* 2 spoons of lemon juice
* 400g French pastry from a freezer, defrozed
* 200g Queso de Burgos
* 1 spoon of fresh pasley, finely chopped
* 1 big or 2 small eggs, beaten
* desired: salt
for 4 people
Heat the oven to 200C (gas mark 6).
Put champignons, margarine and lemon juice in a pan on low heat and let everything simmer for 6 minutes; stir once in a while. Remove the pan from the heat and keep it apart. Unroll the thawed dough carefully on
a floured work surface; it should be 3 mm thick. Cut
a 23 cm piece from the dough and cover the bottom and sides of a 20 cm baking tin with it. Keep the rest separately. Prick the bottom with a fork here and there and put it into the oven for about 10 minutes. Meanwhile mash the cheese with a fork.
Let champignons drain and put them with parsley, most of the egg and cheese (keep enough egg to cover the dough with). Add salt if needed. Remove the form from the oven and spread the filling over the bottom. Unroll the rest of the dough and put it over the filling; press the edges tightly. Make a small hole in the middle of the cover with a knife to let the steam come out. Brush the empanada with the remaining egg and put it into the oven for 15-20 minutes; it has to turn golden brown. Wait 10 minutes and put it on
a plate. Serve it warm.