My friend is recently engaged and could not be more happy for the two of them. As they are both wordly people it is fitting that they held a taps and tapas engagement party.
The rules: each couple was to bring a taps and tapas from a country of their choice. There should be enough drink to serve 1/2 serving to each person and at least one tapas per person. In the end their was plenty of food and drink for seconds and thirds.
Immediately I had so many countries going through my head from Italian antipasti, Greek mezzes to Asian nibbles. However, in the end I went with a very traditional and savoury Spanish tapas - chicken empanadas served with Spanish wine. The other countries representing were Mexico with vegetarian quesadillas & corona, Poland with Perogies & a vodka martini, China with pork and shrimp dumplings & lychee martini, France with brie, bread & wine, Greece with fig and goat cheese puffed pastry & a ceasar.
The dough for this recipe is very unique and one which I obtained from my mother. It makes the pastry melt in your mouth once cooked. It is also easy to work with provided you have a well floured surface, as the cheese makes it a sticky dough. As for the filling I found a wonderful recipe over at Gourmet Girl's website.
The empanadas turned out really well with a golden flaky pastry and an wonderful array of flavors in the filling. I actually made a second batch for the freezer, a nice appetizer to keep on hand for last minute guests.
Dough
1 cup butter, at room temp
8 oz light cream cheese at room temp
1 cup flour
Mix all the ingredients together and form a ball. Refridgerate over night. When ready to use flour a surface (well floured as this dough can be sticky) and roll out a bit of the dough at a time to about 1/2 cm thickness. Use a cup about 5" in diameter to make circles. Continue doing this until all the dough is used up. Feel free to make them the size you wish.
Chicken Empanadas
8 oz. chicken breast, diced into 1" cubes
2 T olive oil
1/4 cup chopped yellow onion
1/4 cup chopped red bell pepper
1 tsp (2 cloves) minced garlic
1 T tomato paste
1 tsp cumin
2 T chopped cilantro
2 T chopped flat leaf parsley
1/4 cup chopped pimento stuffed olives
3 T raisins
1/2 cup white wine
salt and freshly ground black peppe
1. In a large skillet over medium heat combine olive oil, chicken, onion and bell pepper. Saute a few minutes until onions start to become soft. Add cumin, salt, pepper, and tomato paste and stir. Add garlic, cilantro, raisins, and olives and sautee for 3 minutes.
2. Add wine and scrape around edges of pan to de-glaze - this adds so much good flavor. Continue to cook stirring occasionally until all of the wine is absorbed. Set aside to cool.
3. . When filling has cooled, place about 2 tablespoons of it on one side of the pastry circle. Brush edges of dough with water. Fold in half and crimp with a fork.
4. Can store in fridge or freezer until ready to bake. Place empanadas on non-stick baking sheet (spray with non stick spray). Brush egg wash over each empanada so they do not dry out and so they get that nice golden look.
5. Bake for 20 minutes in a preheated oven at 375F.
Makes about 24 empanadas.
Dough
1 cup butter, at room temp
8 oz light cream cheese at room temp
1 cup flour
Mix all the ingredients together and form a ball. Refridgerate over night. When ready to use flour a surface (well floured as this dough can be sticky) and roll out a bit of the dough at a time to about 1/2 cm thickness. Use a cup about 5" in diameter to make circles. Continue doing this until all the dough is used up. Feel free to make them the size you wish.
Chicken Empanadas
8 oz. chicken breast, diced into 1" cubes
2 T olive oil
1/4 cup chopped yellow onion
1/4 cup chopped red bell pepper
1 tsp (2 cloves) minced garlic
1 T tomato paste
1 tsp cumin
2 T chopped cilantro
2 T chopped flat leaf parsley
1/4 cup chopped pimento stuffed olives
3 T raisins
1/2 cup white wine
salt and freshly ground black peppe
1. In a large skillet over medium heat combine olive oil, chicken, onion and bell pepper. Saute a few minutes until onions start to become soft. Add cumin, salt, pepper, and tomato paste and stir. Add garlic, cilantro, raisins, and olives and sautee for 3 minutes.
2. Add wine and scrape around edges of pan to de-glaze - this adds so much good flavor. Continue to cook stirring occasionally until all of the wine is absorbed. Set aside to cool.
3. . When filling has cooled, place about 2 tablespoons of it on one side of the pastry circle. Brush edges of dough with water. Fold in half and crimp with a fork.
4. Can store in fridge or freezer until ready to bake. Place empanadas on non-stick baking sheet (spray with non stick spray). Brush egg wash over each empanada so they do not dry out and so they get that nice golden look.
5. Bake for 20 minutes in a preheated oven at 375F.
Makes about 24 empanadas.
Picture Directions
