ORANGE AND ALMOND EMPANADA

/ Serves 4

This empanada is made as a rectangular bake, which is cut afterwards into portions. It is a traditional style and how a home cook might make it in Spain. The recipe combines the flavours of almond and orange, which were present in many of the sweet treats I tried whilst in Madrid. If you can find Spanish orange blossom water, it gives a really authentic flavour.

PREP: 20 minutes

REST: 30 minutes

BAKE: 30–35 minutes

for the pastry:

175g plain flour, plus extra for dusting

½ teaspoon salt

125ml water

65g unsalted butter, frozen then grated, plus extra for greasing

65g lard, frozen then grated

for the filling:

70g softened unsalted butter

70g caster sugar

2 medium eggs

35g plain flour

50g ground almonds

½ teaspoon orange blossom water

zest of 1 orange

1 beaten egg, to glaze

icing sugar, to dust

1. To make the pastry, mix the flour and salt together in a bowl. Gradually add enough water to form a dough – you may not need all the water.
2. Roll the dough out on a lightly floured work surface into a rectangle about 20cm x 30cm.
3. Scatter half of the grated frozen butter and lard over the pastry. Fold down the top third and fold up the bottom third, as if folding a letter.
4. Turn the folded dough through 90 degrees and roll it out into a rectangle again. Repeat the process, adding the remaining frozen butter and lard and folding as before. Working quickly, roll out and repeat two more turns with the dough – this will create the layers in the pastry. Wrap the dough in clingfilm and leave to rest in the fridge for 30 minutes before using.
5. Preheat your oven to 200°C/Gas 6.
6. To make the filling, beat the butter and caster sugar until all the sugar has dissolved and the mixture is pale and fluffy. Add the eggs one at a time and mix. Add the flour and ground almonds and stir to form a thick paste. Add the orange blossom water and orange zest, mix well and set to one side.
7. Take the chilled pastry from the fridge and roll out on a lightly floured surface into a rectangle about 25cm x 35cm. Spread the filling over half the pastry, leaving a 1.5cm gap from the edge. Brush the edge of the pastry with the beaten egg. Fold the pastry in half to cover the filling. Press the edges to seal. Brush the top with beaten egg and score a pattern on the top with a knife, without cutting through the pastry.
8. Place on a greased baking tray and bake for 30 to 35 minutes until the pastry is crisp and a rich golden brown colour. Leave to cool on the tray for 5 minutes, cut into portions and dust with icing sugar. This is delicious served either warm or cold.