Tuna Empanadas

May 4, 2014

A favourite food in Spain, Portugal, and many South American countries, savoury empanadas are filled with tuna, pork, cod or beef, wrapped in pastry, and then either baked or fried. Serve as either a main course or snack.

This recipe uses canned tuna but fresh tuna, cooked and then flaked, is an even tastier choice.

Makes: 10 empanadas

Ingredients:

For the filling

• 7 oz canned tuna, drained
• 1 shallot, chopped
• 1 garlic clove, chopped
• 1 tomato, seeds removed and diced
• 1 tsp tomato paste
• pimentón (a type of paprika), or chili powder
• olive oil
• salt & pepper to taste

For the pastry

• 2 ½ cups plain flour
• 8 oz cold butter, diced
• 1 tsp sugar
• 6 to 8 tbsp ice water
• 2 tbsp fresh parsley, chopped
• 1 egg, beaten

Directions:

1. In a blender add the flour together with a pinch of salt and sugar. Add the diced cold butter. Pulse well into a coarse crumble. Add a couple of tablespoons of ice cold water to the blender one by one and pulse with each addition. Add water just until the dough just forms pea size crumbs. Careful – the dough should not be sticky.
2. Transfer the dough onto a floured work surface and knead for a few minutes until dough is smooth. Add extra flour or water if necessary. Wrap dough in plastic film and refrigerate for 45 minutes.
3. While the dough is chilling, prepare the filling by adding olive to a pan and gently saute the chopped garlic and shallot for a minute over medium heat.
4. Add the diced tomato and the tomato paste. Stir well and cook for another minute. Take the pan off the heat and season with a little salt and the paprika. Add the drained tuna and freshly chopped parsley. Set aside.
5. Remove dough from the refrigerator and leave at room temperature for a few minutes to slightly soften the dough. Roll the dough out to approximately 1/8 inch thickness. Cut dough into circles using a biscuit cutter.
6. Place a little of the tuna filling in the center of a dough circle. Brush the sides with some egg wash. Fold the dough in half over the filling and gently press the sides shut with a fork.
7. Assemble the remaining empanadas and place them on a baking paper lined baking sheet. Brush them with more egg wash.
8. Bake the empanadas in a preheated oven at 392°F for 45 minutes. Check regularly to see it they don’t burn – if necessary cover with foil. Remove empanadas from oven and let them cool for 5 minutes. Transfer them to a tray and serve.

Delicious Strawberry Millefeuille

May 4, 2014

While this elegant dessert may look complicated, it’s actually very easy to make using store bought puff pastry. Millefeuille, also known as the Napoleon, means “thousand leaves” in French, and is a traditional dessert made by layering puff pastry with whipped cream, custard or other filling. Serves 6

Ingredients

• 1 sheet puff pastry, thawed according to package instructions and unfolded
• 1 egg, lightly beaten
• 1 1/2 cups strawberries, thinly sliced
• Juice of 1/2 lemon
• 1 Tbs. granulated sugar
• 1 cup heavy cream
• Confectioners’ sugar for dusting

Directions:

1. Preheat an oven to 375°F.
2. On a lightly floured board, roll out the pastry sheet to 1/4-inch thickness. Cut into four equal strips. Transfer the 4 rectangles to a rimmed baking sheet. Prick them evenly all over with a fork and brush with the beaten egg. Bake until the pastry is puffed and golden, about 20 minutes.
3. Meanwhile, in a bowl, stir together the strawberries, lemon juice and sugar. Set aside.
4. In another bowl, using a whisk, whip the cream until soft peaks form.
5. Lay a piece of the puff pastry on the work surface and layer a third of the cream filling on top.
6. Arrange some sliced strawberries and then another piece of pastry on top.
7. Repeat with the remaining ingredients to create 2 more layers, finishing with just strawberries. Dust with confectioners’ sugar just before serving.