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Eggs are used so much in Spanish cooking, a cheap ingredient that can be elevated with just a few simple additions, and this little tapas is no exception. Often seen in Spanish bars stuffed with tuna, in this recipe I add some simple spicing to the egg using paprika, and then top with the delicious bite of a boquerón (fresh anchovy) marinated in vinegar and oil, delicious and so quick to prepare! If you don’t like fish, you can replace the anchovy with half a griddled asparagus spear tossed in sherry vinegar and split length ways. In Spain they would be more likely to be served with a beer rather than wine, but I also think a nice dry and chilled manzanilla or fino sherry works very well!
These delicious little meaty bites, smothered in a rich and slightly picante tomato sauce are a staple of the Spanish tapas bar, especially in the heartland of Spain, where meat is on the menu more than seafood. The dish is a great example of how simple Spanish cooking can produce wholesome tasty food, and is popular with both the grown ups and the little ones in our house! I tend to make a large batch of meatballs (double the amount of meat below) and then freeze half of them before cooking to be used again the next time.
Ingredientes (Serves 6-8 as a tapa)
My first try of empanada came on a school exchange trip to the beautiful Salamanca, when on a picnic the lovely Spanish family I was staying with produced this huge, amazing looking rectangular pie. It was cut into great big slices and passed it round us all, oozing with a thick tomato sauce, vegetables and tuna. It was absolutely delicious!
Since then I have had many more empanadas, with many variations on the filling, and think the smaller ‘empanadillas’ are a great Spanish version of our slightly drier English pasty! This recipe is one I tweaked for my husband, who is not keen on the addition of tuna. The egg adds a lovely extra flavour but could always be left out if you prefer.
These little beauties are great in packed lunches, for children and grown ups alike! You can also make a batch up and freeze them before cooking to get out and pop in the oven whenever you need them.
Ingredientes (Make 6 to 8 empanadillas)
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