We’ve been wanting to try these for ages, admiring Ana Ortiz’s videos on Instagram and wanting to give her base recipe a go with a filling of our own creation.
Serves 2
Ingredients
FOR THE DOUGH
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500g Plain Flour
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150g Butter
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1 Cup Water
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1 Pinch Salt
FOR THE FILLING
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150g Dorset Blue Vinny & Fig Salami, finely chopped
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250g Figs, soft or fresh
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350g Dorset Blue Vinny Cheese
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125g Walnuts, shells off
Method
STEP 1
To make the dough, simply mix all the ingredient together, adding a small amount of the water at a time until the dough becomes slightly tacky to touch. Depending on the flour you use you may not have to use the entire cup. Be careful not to over work the dough as it will dry out.
STEP 2
Blitz all of the filling ingredients together in a food processor until course but evenly mixed.
STEP 3
Make your empanadas by rolling our your dough which now feels more like a pastry, until very thin, around 3 mm or so, and cutting out 10 cm disks. Fill each disk with a generous tablespoon of the filling slightly off centre, wet the edges and crimp tightly. Repeat until all of your dough and filling is used up.
STEP 4
Heat a large saucepan 1/3 full with vegetable or another oil suitable for frying. Heat until boiling and fry the empanadas (1 at a time if needs be depending on exact size of the pan you are using and the size of the empanadas you have made) ensuring both sides are golden brown.
STEP 5
Allow to cool a little before enjoying. These go very nicely with a balsamic vinegar based chutney, or a black garlic ketchup.
