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Apple Empanada

Empanada de Manzana

Empanada de Manzana Spanish

Ingredients of Empanada de Manzana :

• 1 egg
• 1 teaspoon sugar
• Pinch of salt
• 2 teaspoons active dry yeast
• 1/2 cup whole milk, heated to lukewarm (90º to 100ºF)
• 2 tablespoons unsalted butter, at room temperature
• 2 1/2 cups all-purpose flour, plus extra for dusting

Filling of Empanada de Manzana :

• Olive oil for preparing the pan
• 5 tart apples, halved, peeled, cored, and cut lengthwise into 1-inch-thick slices
• 5 tablespoons sugar
• 3 tablespoons apricot jam (optional)
• 1 egg, lightly beaten

Preparation to cook Empanada de Manzana :

To make the dough, in a large bowl, whisk together the egg, sugar, and salt until blended. In a small bowl, dissolve the yeast in the warm milk and let stand for about 5 minutes, or until foamy. Add the yeast mixture and the butter to the bowl with the egg mixture and mix well.

Add about half of the flour and mix with a rubber spatula or wooden spoon until completely incorporated. Add the rest of the flour a little at a time, continuing to mix with the spatula. When all the flour has been added and the dough becomes difficult to mix, turn the dough out onto a lightly floured work surface and knead until well blended and elastic but not sticky, about 10 minutes.

Place the dough in a large bowl, cover with a damp kitchen towel, and let rise at room temperature for about 1 1/2 hours, or until about doubled in size.

Preheat the oven to 450ºF. Brush a 10 by 15-inch baking sheet or an 11-inch pie pan with olive oil.

Lightly flour the work surface. Punch down the dough and divide into 2 pieces, one slightly larger than the other (the larger portion will form the bottom crust, and the smaller portion the top crust). Using a rolling pin, roll out the larger portion into a sheet about 1/4 inch thick and slightly larger than the baking sheet or pie pan. Transfer the dough to the prepared pan. Using your fingers, press the dough over the bottom and up the sides of the pan. Pierce the dough with fork tines in several places to prevent bubbles from forming.

Layer the apple slices neatly and evenly over the dough. Sprinkle the apples evenly with the sugar and then brush with the apricot jam, if desired. Roll out the second portion of dough into a thin sheet slightly smaller than the bottom crust. Carefully lay it over the filling. Trim any raggedy edges.

Using your fingers, press the edges of the top and bottom crusts together, sealing them securely. Trim off any excess dough. Pierce the top of the dough several times with the fork tines to allow steam to be released during baking. Brush the top with the beaten egg. Brush the top with the beaten egg.

Place the empanada in the oven for 30 minutes, or until nicely browned. Transfer to a wire rack and let cool in the pan. Serve warm or at room temperature, cut into squares or wedges.

a piece Empanada de manzana

Ingredients

*  24 Manila or small littleneck clams
* 1 tablespoon coarse sea salt
* 4 cups water
* 1/3 cup olive oil
* 2 cloves garlic, finely minced
* 1/2 teaspoon hot red pepper flakes (optional)
* 1 tablespoon all-purpose flour
* 1 !/2 teaspoons salt
* 2 tablespoons chopped fresh flat-leaf parsley
* 1/2 cup dry white wine
* 2 pounds hake fillet, cut into 16 pieces
* Salt
* 4 white asparagus, freshly cooked or canned, halved crosswise
* 2 hard-boiled eggs, peeled and quartered lengthwise, for garnish
* Chopped fresh flat-leaf parsley for garnish.

How to Cook this recipes :

Hake Fillets & Clams in Salsa Verde (Merluza y almejas en salsa verde)

Hake Fillets with Clams in Salsa Verde

Scrub the clams under cold running water, discarding any that fail to close to the touch. In a large bowl, combine the clams, coarse salt, and water to cover and let stand for at least 30 minutes or up to 2 hours so that the clams release any sand trapped in their shells. Drain.

In a large saucepan, combine the clams with the 4 cups water and bring to a boil over medium-high heat. Cover and cook for about 5 minutes, or until they open. As the clams cook, uncover the pan occasionally and stir with a wooden spoon to encourage them all to open at about the same time. Drain the clams, reserving the cooking liquid. Discard any clams that have not opened.

In a large cazuela, heat the olive oil over high heat. Add the garlic and red pepper flakes, if using, and fry, stirring often, for 1 to 2 minutes, or until the garlic begins to turn golden. Sprinkle the flour over the garlic and stir with a wooden spoon until the mixture is well blended. Add 3 cups of the reserving cooking liquid and the salt, parsley and wine. Decrease the heat to medium and boil, stirring occasionally, for 5 minutes, or until the sauce thickens slightly. Add more cooking liquid if you prefer a thinner sauce. Rotate the cazuela in circular motions over the burner to mix all the ingredients, and boil gently for 2 minutes, or until the sauce is blended and looks whitish green.

Sprinkle the hake pieces with the salt and place in a single layer in the sauce. Cook, turning once, for 2 minutes on each side, or until opaque at the center when tested with a knife tip. Add the clams and asparagus, shake the pan gently to prevent sticking, and simmer for 2 more minutes so heat all the ingredients through.

Garnish with the egg wedges and sprinkle with the parsley. Serve immediately Merluza y almejas en salsa verde. Mmm it is yummie…