We decided that since Spain is in the finals for soccer, we'd do something Spanish today. I don't follow soccer but Robert, the farm manager does. I made a flaky olive oil crust and filled the empanadas (two big ones--Spanish cooks like to make large ones, Latin cooks make the individual calzone type ones)--with olive oil sautéed scallions, dill, chickpeas, smoked paprika, green olives and chopped, steamed kale and glazed collards. No recipe, just by taste.
We made salsa verde, a green sauce that Italians like to serve with raw or steamed vegetables--we steamed diced fennel and Jenny's super sweet creamer potatoes. I couldn't cook the carrots, they looked so sweet and innocent. So we just cleaned and sliced them.
Here's a recipe for the crust that I have been working on for some time now. You may use more oil for an even more tender, flaky crust.
There's a great recipe for a traditional Spanish filling with bell peppers and tuna in olive oil in The New Spanish Table by Anya von Bremzen
This is Maureen Sueltzer who is my VERY essential sous chef! Without her I would crash and burn, isn't that right Maureen?
Technique: Empanada
One 12- to 14-inch empanada; 8 servings
Dough made with 1 pound/ 3 1/2 cups unbleached or all-purpose flour needs 8 to 10 cups filling
1. Prepare dough and set it aside to rest and raise.
2. Prepare filling and cool to warm.
3. Preheat oven to 375 degrees F. Cut dough in half, with one piece slightly larger than the other. Roll out the larger piece to a thin round.
4. Fit it into an oiled 14-inch diameter paella pan or pizza pan.
5. Spread filling over top, leaving 1 to 1 1/2 inch border free around edge.
6. Roll out second piece of dough to a slightly smaller diameter. Set on top of filling and wet the outermost edges of the bottom dough. Flip edge up all the way round, and seal dough by rolling and pressing it into a consistent, attractive shape. Make 3 slashes (vents) in top of empanada and if desired, paint with egg wash.
7. Place empanada into oven and bake until oozy and crust is golden brown.
*Make Dough Ahead: rub dough balls with olive oil and place in plastic baggies. Refrigerate overnight; return to room temperature before using.
*Saffron Dough: crush a large pinch saffron and steep in 3 tablespoons hot water then mix with oil, egg and salt.
Flaky Empanada Dough
Substitute diced butter or lard for half the oil for more flavor and flakiness.
12 to 14-inch empanada
1 teaspoon dry yeast
1/2 teaspoon sugar
2/3 cup lukewarm water
4 ounces extra virgin olive oil, plus extra for bowl and pan
1 large egg yolk
2 teaspoons salt
1 pound/3 1/2 cups unbleached white flour
Pour yeast, sugar and water in large bowl, stir and rest until foamy, 5 to 10 minutes. Whisk in oil, egg and salt. Stir in flour, in 3 batches, stirring well. Turn dough out onto lightly floured counter, or keep in bowl, and knead until smooth and elastic, 4 to 5 minutes. Dough should be pliable and oily. Remove dough from bowl and oil lightly.
Divide dough into two slightly unequal parts, shape into balls and place back in bowl, rolling to coat balls with oil. Rest in warm spot 30 minutes to 1 hour—dough will not raise much.
Roll larger dough half out to 1/8” thick and 15-inch diameter. Set onto 14-inch round rimmed pizza pan or paella pan. Roll out other half of dough similarly. Fill and place top on. Follow instructions above.
Italian Green Sauce (Salsa Verde)
This sauce has a flexible list of ingredients, but is essentially a thick, fresh herb sauce. It’s traditional to chop ingredients finely by hand. Serve salsa verde with grilled lamb, chicken or pork, steamed green beans, boiled potatoes, or with Italian bollito misto (mixed boil). Parsley, capers, anchovies, vinegar and olive oil are the constants of this sauce. The rest is gilding the lily.
6 servings
2 1/2 ounces Italian parsley, 2 1/2 cups packed leaves and tender stems, chopped
1/2 cup mint or arugula leaves, 1/2 ounce
2 to 3 scallions, 1 1/2 ounces trimmed, 1/2 to 3/4 cup chopped
2 tablespoons fresh basil or oregano leaves
4 tablespoons drained capers
1 anchovy fillet, rinsed (I left this out of the Meadowlark sauce because we have vegetarians.)
3 tablespoon red wine vinegar, to taste
4 tablespoons toasted pine nuts or walnuts OR 1/2 cup diced crust-less country bread, toasted
1 large clove peeled garlic
1/2 cup extra virgin olive oil
2 tablespoons vegetable-cooking broth, more to thin sauce, as is necessary
1. Purée ingredients (up to and including garlic) in bowl of food processor until almost smooth.
2. Slowly pour in oil with machine running. Add broth or water as necessary to get a thick saucy consistency.
3. Season with freshly ground pepper. Set sauce aside 1 hour to develop flavor—it gets better as it sits. Before serving, taste sauce, and season with salt or more vinegar.
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