2011-10-12

Empanades Picantes


Für Rezept in Deutsch bitte scrollen:

The variety of fillings for empanadas is endless and includes stewlike mixtures with beef,  ham and cheese, chicken, fish and seafood. You may also fill them with vegetables, like spinach,  potatoes, pumpkin, potatoes, beans and many more. The name empanada comes from the Spanish verb empanar, meaning to wrap or coat in bread. More about the origin of empanadas you will find here
I am going to show you a delicious, spicy variation of Cheese and Ham Empanada today, which may be served as appetizer or main course (served with salad). The size of your dough rounds will determine the final size of your empanadas; use smaller cutters for appetizer or dessert empanadas and larger cutters for an entree-size.


EMPANADES PICANTES

Ingredients (yield  28-30, diameter 8 cm)

Dough

• 300 g all-purpose flour
• 1 / 2 teaspoon salt
• 125 g butter
• 100 ml hot water

Topping

• 200 g cottage cheese
• 50 g of ham (chopped, in cubes or slices)
• 1 egg
• 50 g Emmentaler cheese (or Gauda), grated
• 2 tablespoons Parmesan cheese
• 3-4 fresh basil leaves, chopped
• Fresh rosemary (1 teaspoon)
• fresh thyme (1 teaspoon), optional
• 1 red chili pepper (chopped fine)

 paprika, pepper, salt to taste

Coating
• a little milk


Method


Topping
1. In a large bowl combine ham cubes or slices, Parmesan cheese, Cottage cheese and grated Emmentaler cheese and egg. Combine well.
2. Add chopped basil, rosemary, thyme, paprika, pepper, salt, and add the finely chopped chili pepper (if you like it spicy).

Dough

1. Sift flour. Add a pinch of salt.
2. Melt butter and heat the water (must be lukewarm).
3. Add melted butter to the flour, mix with lard.
4. Slowly add water to the dough and knead by hand. The dough will be smooth and elastic.
5. Roll out the dough to about 1-3 mm, and cut into circles with a mold (if you have one, if not, use a glass), 8-10 cm in diameter.
6. Repeat the process until used up the dough.
7. Place a tablespoon or two of filling in center  8. Fold the edges of the circle to get a semi-circle. Fold and pinch the edges shut (with a fork), and place them on a baking sheet.                                                          
9. Sprinkle each empanada with milk before baking.
10. Bake in a preheated oven at 200 ° C (375° F) for 20-25 minutes until golden brown.
11. Serve hot or cold as appetizer or as main meal (eg. with salad).




~o~o~o~o~

EMPANADES PICANTES


Zutaten (für 28-30 Stück, Durchmesser 8 cm)

Teig

• 300 g Allzweck-Mehl
• 1 / 2 TL Salz
• 125 g Butter
• 100 ml heißes Wasser

Belag
• 200 g Hüttenkäse
• 50 g Schinken ( gewürfelt oder in dünne Scheiben geschnitten)
• 1 Ei
• 50 g Emmentaler Käse (oder Gauda), gerieben
• 2 Esslöffel Parmesan
• 3-4 frische Basilikumblätter, gehackt
• Frischer Rosmarin (1 TL)
• frischer Thymian (1 TL), optional
• 1 rote Chilischote (fein gehackt)
• gemahlene Paprika, Pfeffer, Salz nach Belieben

Überzug • ein wenig Milch
Zubereitung
Belag
1. In einer großen Schüssel  Schinkenwürfel (oder Scheiben), Parmesan, geriebenen Emmentaler Käse, Hüttenkäse und Ei  gut vermischen.
2. Gehacktes Basilikum, Rosmarin, Thymian, Paprika, Pfeffer, Salz und die gehackte Chilischote beimischen (wenn Sie es scharf mögen).


Teig
1. Mehl. Fügen Sie eine Prise Salz.
2.  Butter zerlassen und Wasser erhitzen.
3.  Zerlassene Butter zum Mehl geben, mit Holzlöffel vermischen.
4. Langsam Wasser hinzufügen und den Teig mit der Hand kneten. Der Teig wird geschmeidig und elastisch.
5. Den Teig ausrollen,  ca. 1-3 mm,  und Kreise mit einer Form ausstechen (falls Sie eine haben, wenn nicht,  Glas zu verwenden), 8-10 cm im Durchmesser.
6. Wiederholen Sie den Vorgang, bis der ganze Teig aufgebraucht ist.
7.  1-2 EL  der Füllung in die Teig-Mitte füllen.
8. Falten Sie die Kanten des Kreises zu einem Halbkreis zu bekommen. Falten und die Ränder gut verschließen (am besten mit einer Gabel eindrücken) und auf ein mit Backpapier ausgelegtes Backblech legen.
9. Jede Empanada mit Milch bestreichen.
10. Im vorgeheizten Ofen bei 200 ° C (375 ° F) für 20-25 Minuten goldbraun backen.
11. Heiß oder kalt servieren, entweder als Vorspeise oder als Hauptgericht (zb. mit Salat).





~o~o~o~o~


Empanade jako volim, i slatke i slane, a ponajviše ljute. Ove su punjene šunkom i sirevima, s dodatkom začinjskog bilja (timijana, ružmarina) i začinjena ljutom čili papričicom. Tijesto je hrskavo, ali ne previše, a pošto nisu pržene u ulju nego u pećnici nisu toliko masne (makar na prvi ugriz- jer ima dosta maslaca :)).

Ovo je i moja ulaznica za igricu Ajme koliko nas je a koju je pokrenula Monsoon s bloga Dalmacija Down Under. Ovaj mjesec domaćica je Laka Kuharica s bloga Laka Kuharica- Easy Cook a za temu je izabrala timijan/ majčinu dušicu.
A recept ide ovako:

EMPANADES PICANTES

Sastojci (za 28-30 empanada promjera 8 cm)

Tijesto

  • 300 g brašna (univerzalno)
  • 1/2 žličice soli
  • 125 g maslaca
  • 100 ml vruće vode

Nadjev

  • 200 g  običnog svježeg kravljeg sira ili Cottage Cheese
  • 50 g šunke
  • 1 jaje
  • 50 g Emmentaler sira (ili Gauda), nariban
  • 2 žlice parmezana
  • 3-4 listića svježeg bosiljka, isjeckanog
  • svježeg ružmarina (grančica)
  • svježeg timijana (majčine dušice), po želji
  • začini: slatka mljevena paprika, 1 chili papričica (iscjeckana), biber, prstohvat soli

Za premazivanje

  • malo mlijeka
Nadjev

1. U zdjelu  nasjeckati šunku na kockice, dodati parmezan, svježi sir i naribani Emmentaler sir, te jaje. Izmiješati.

2. Dodati i bosiljak, ružmarin, timijan, te začiniti mljevenom paprikom, biberom, posoliti, te dodati na sitno isjeckanu chili papriku (ako volite ljuto).

Tijesto

1. Brašno prosijati. Dodati malo soli.

2. Maslac otopiti, a vodu zagrijati ( mora biti vruća ali ne kipuća).

3. Topli maslac dodati u brašno, i promiješati ga varjačom.

4. Polako dodavati vodu u tijesto, te rukama ga zamijesiti. Tijesto će biti glatko i elastično.

5.  Na pobrašnjaloj podlozi razvaljati tijesto na oko 1-3 mm, i kalupom (ako imate, a ako ne, čašom) rezati krugove promjera 8-10 cm.

6.  Ostatak tijesta ponovo zamijesiti i ponavljati postupak dok ne potrošite tijesto.

7. Rukama svaki krug malo rastanjite. Na jednu polovicu stavite otprilike žličicu nadjeva.

8. Rubove kruga preklopite tako da dobijete polukrug. Rubove pritisnite vilicom da nadjev ne bi iscurio.

9. Empanade slagati u pleh obložen pek papirom.

10. Svaku empanadu premazati mlijekom prije pečenja.

11. Peći u zagrijano pećnici na 200° C  20-25 minuta (dok ne dobiju zlatno žutu boju).

12. Servirati tople ili hladne kao predjelo ili  glavno jelo (uz salatu).  Uživati!







33 comments:

  1. Slike obaraju s nogu! I one sve govore! Još se nisam okušala u pravljenju empanada ali stvarno ću morati!

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  2. Vidjela sam već fotke na fejsu i sad me opet iznova oduševljavaju! Baš bih s guštom sada ovo pojela.

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  3. ovom sam se receptu baš radovala, krasno! volim ovakve stvari

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  4. I love this spicy version of empanadas! Great post Tanja =)

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  5. Oh dear Tanja, these look stunning..so delicious and perfect in every way...Great photos as always!!!

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  6. @Snježa: Hvala puno :) Toplo ih preporučujem, brzo su gotovi, vrlo izdašni, i još nisam srela osobu koja ne voli empanade!

    @Tamara (WF Dessert): Hvala, drago mi je da ti se dopadaju! Pozdrav :)

    @Tamara (Bite My Cake): Hvala!:)I ja isto volim ovako fine punjene stvari... I slatke i slane :)

    @Peggy: Thank you so much for your sweet comment! I am glad you like my spicy empanadas! xoxo

    @Sandra: Sweet of you, dear! Pozdrav! :)

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  7. Meni se prvo svidjaju empanade,pa tek onda slike:))Tanja,savrseno!!!Probacu i tvoje,jer "mirisu"preko ekrana neodoljivo:))

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  8. obožavam pikanteristična jela:)

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  9. Tanja! Check out my blog you won something:)

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  10. Napravila si baš dobar izbor za "Ajme koliko nas je". Empanade nijesam do sada pravila, ali su na mom podugačkom spisku jela koja ne smijem zaobići, za šta su me ove tvoje još više inspirisale!

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  11. Uh... kako fino izgledaju :)

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  12. Perfektno oblikovane, savrseno punjenje, neodoljive!!!

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  13. Odlican predlog, divne su. Inace, empenade su nesto sto vec izvesno vreme ceka na isprobavanje... nadam se da cu uspeti sve pribelezeno zaista da isprobam:))) Još jednom, divneeee

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  14. @Maja: Hvala, drago mi je da ti se dopadaju! Ako ih budeš isprobavala, javi utiske! :)

    @Rena: I ja isto... ;)

    @Donika: Thank you for the lovely Award! I really feel honoured!

    @Maja: Hvala puno! Toplo preporučujem da isprobaš empanade, ima bezbroj predivnih varijacija, i slatkih i slanih, tako da vjerujem kad ih jednom počneš praviti, ćeš sigurno nastaviti s eksperimentiranjem i isprobavanjem :) Pozdrav!

    @Maslinka: Hvala draga Olivera!:)

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  15. prekrasne , ma savršene, baš po mom ukusu, recept spremam a nabavila sam i kalupiće!!

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  16. Predivne su! Nadjev je bas odlican! :)

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  17. Tanya, you are prepare real miracle! They are Fantastic, and with so many cheeses, this is perfectly!

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  18. Jako dobro ! Nadjev mirisan i ukusan, a sve skupa tako lijepo, ma prelijepo izgleda !

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  19. Ne znam sta je sa ovim Blogerom.Ne prijavljuje vise nove..kod svih..tako da zamalo promasim ove divne empanade a tek punjenje.Srecom videh ih na nekom drugom blogu na blogroll;))

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  20. Hi Tanja! Cheese and hams combination is always Japanese favorite for savory bakery. My kids will love this for sure. As my kids are not used to spicy food I might need to omit chili pepper but other than that, this looks fantastic! You really have endless delicious recipes Tanja. Have a great weekend!

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  21. They are perfect, the pasta is wonderful and should be a delight.
    Kisses from Potugal;)

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  22. Empanade sam spremala po Mihaelinom receptu, ali sam dodavala sasvim malo sirćeta u testu i to je baš dalo nek šmek testu, sasvim malu kiselost. Svaka zemlja ima svoje pecivo za punjenje. Predivne su. Mali zalogajčići.

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  23. Slike su stvarno prekrasne, ali moram pohvaliti i ono šta je na njima jer Empanade zaustavljaju dah! Receptić sigurno pospremam :)

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  24. Mnogo su ti fine, pa jos pikantne, bas po mom ukusu. Svidja mi se sto idu u rernu pa nema onog cedejna i upijanja na salvetama.

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  25. I had heard about empanadas before but never tried. looking at the dough, it reminds me of Tibetan Momos, which are mostly with a Veg cheese filling served and can be fried or steamed.

    Thx Tanja for introducing me to empanadas =D

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  26. Kako su fotogenicne !!!

    Vidis nisam se sjetila kalupa,koji stoje i i samo ih premjestam s jednog mjesta na drugo ..

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  27. Tanja these looks absolutely stunning my dear...
    Perfect and delicious..........

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  28. Just found you through Food Buzz....These empanadas look awesome! I had some delicious empanadas in NYC last month and would love to try making them at home sometime.

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  29. Thank you for visiting my blog, Joy! I warmly recommend you to try making Empanadas at home, they are easy to prepare and are so tasty! Have a great day!

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