These turnovers can be made to any size that takes your fancy and you could use any ingredients for filling them. Small versions called empanadillas are often served as tapas in Spain and these, along with a selection of other little delicacies, are all that’s needed on a hot afternoon.
preparation time 40 minutes
cooking time 30 to 35 minutes
serves 6
Ingredients
2 tablespoons vegetable oil
175 g (6 oz) leeks, thinly sliced
2 garlic cloves, crushed
3 tomatoes, skinned, deseeded and chopped
125 g (4 oz) cured ham, preferably jamón serrano, diced
2 eggs, hard-boiled and chopped
1 tablespoon chopped fresh basil
1 egg, beaten
salt and freshly ground black pepper
For the pastry
250 g (8 oz) plain flour
1⁄2 teaspoon salt
1 tablespoon Ricard (or aniseed-flavoured apéritif)
75 ml (3 fl oz) extra virgin olive oil
1 To make the pastry, sift the flour and salt into a bowl and make a well in the centre. Add the Ricard and olive oil and begin drawing the flour into the liquid. Add just enough cold water to moisten the flour and then work it to a smooth dough. Knead for 2 minutes, then cover with cling film and chill for at least 2 hours.
2 Preheat the oven to 200°C, 400°F, gas mark 6.
3 For the filling, heat the vegetable oil in a saucepan, add the leeks and garlic and cook gently for 5–8 minutes, until softened. Add the tomatoes and cook gently for a further 2 minutes, then stir in the ham and remove from the heat.
4 Add the chopped eggs and basil and season with salt and pepper.
5 Roll the pastry out thinly and cut out 6 (or 12, 24 or 36!) circles. Divide the filling between them, placing it on one half of each circle. Brush a little water around the edge of the pastry, then fold in half to make turnovers. Press the edges together with a fork to seal them and create an attractive finish.
6 Brush the pastries with a little beaten egg to glaze, then transfer them to a lightly greased baking sheet and bake in the preheated oven for about 20–25 minutes, until golden brown. Serve warm.
These are also delightful filled with fresh shellfish, a little garlic and finely chopped fennel or dill. The aniseed flavour of the pastry really enhances the taste of shellfish.