Early last month, Kate of Warm Olives and Cool Cocktails, sent me the cookbook Tapas: 40 Delicious Traditional Spanish Recipes (Contemporary Cooking)as part of her cookbook giveaway. I was so excited to receive it and was really looking forward to making several (if not all) of the recipes. I did promise her I will make one of the recipes within 30 days of receiving the cookbook and post about it on my blog. Well…here it is. I had a hard time choosing which one to make and post. Wait!…let me rephrase that. I had a hard time choosing which one to post first. LOL! All the recipes are simple and easy to make I decided to try them all! So here is the first installment, a fantastic cheese and olives empanadillas. It didn’t hurt that I had some homemade puff pastry leftover from the September Daring Bakers challenge of Vols-au-vent. It was an excellent way to use up the scraps from the puff pastry.
- 85 g firm or soft cheese (you can use either gruyere, cheddar, gouda or mozarella. I used gruyere.), diced small
- 1/2 cup pitted green olives, chopped
- 1/4 cup sundried tomatoes in oil, drained and chopped
- 50 g canned anchovies, drained and chopped
- 2 tbs tomato paste
- all purpose flour for dusting
- 500 g puff pastry (ready made or homemade)
- egg glaze (egg yolk + 1 tbs water beaten)
- Preheat oven to 400F.
- Combine all chopped ingredients including tomato paste in a bowl and mix gently.
- On a lightly floured surface, roll out puff pastry thinly. Cut into 18 circles about 3 1/4 inch in diameter.
- Place 1 tsp of prepared filling equally in the center of each pastry circle. Dampen the edges with water and fold over in half, sealing the edges. You can store the pastries in the refrigerator at this point until you are ready to bake them.
- Place the pastries onto dampened baking sheets, and brush each with egg wash. Bake for 10 – 15 minutes or until golden brown and well risen. Serve piping hot, warm or cold.
Check out Kate’s website and sign up to win one of her numerous cookbook giveaways.
Thanks again, Kate!