Gordal, Manzanilla and Hojiblanca Olive Empanadas


Gordal, Manzanilla and Hojiblanca Olive Empanadas
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Gordal, Manzanilla and Hojiblanca Olive Empanadas with Olive Crust

Ingredients:

Sofrito (filling)
 1 cup chopped black Hojiblanca olives
 1 cup chopped green Gordal olives
 1 cup chopped pimiento-stuffed green Manzanilla olives
 2 cups chopped fresh tomato
 2 cups chopped red bell pepper
 3 cups chopped onion
 2 tbsp extra virgin olive oil
 1 tbsp minced garlic
 1 tbsp smoked paprika
 2 tbsp Sherry vinegar or red wine vinegar
Dough
 ¼ cup minced black Hojiblanca olives
 1 tsp active dry yeast
 3 ½ cups all-purpose flour
 2 eggs
  cup warm water
 4 tbsp melted butter
 ½ cup extra virgin olive oil
 1 pinch saffron
 Sea salt and freshly ground pepper to taste

Preparation:

Sofrito (filling)
1

In a large skillet, sauté the onion in olive oil. After 10 minutes, add the red bell pepper and continue to sauté.

2

Add the tomato and garlic and continue to sauté until soft.

3

Let the mixture cool, and then add all of the Olives from Spain as well as the paprika and vinegar. Salt and pepper to taste.

Dough
4

Put the yeast and warm water in a large bowl, and stir to mix. When it becomes foamy, after about 20 minutes, whisk in butter, oil, 1 beaten egg, saffron, minced black Hojiblanca olives and salt. Add flour and knead until smooth.

5

Cut in two, and place in a greased bowl. Cover and set aside.

6

Roll out the dough to ¼ inch thick on a lightly floured work surface.

7

Cut out 6-inch rounds of dough. Add some Sofrito filling to each empanada and fold the dough over in half to enclose the filling. Use a fork to press and seal the edges closed. Refrigerate the uncooked empanadas on a baking sheet for up to 3 hours or until firm.

8

Place on parchment-lined baking sheets and brush the top of empanadas with 1 beaten egg.

9

Bake for 40 minutes at 350ºF or until golden brown.

Ingredients

Sofrito (filling)
 1 cup chopped black Hojiblanca olives
 1 cup chopped green Gordal olives
 1 cup chopped pimiento-stuffed green Manzanilla olives
 2 cups chopped fresh tomato
 2 cups chopped red bell pepper
 3 cups chopped onion
 2 tbsp extra virgin olive oil
 1 tbsp minced garlic
 1 tbsp smoked paprika
 2 tbsp Sherry vinegar or red wine vinegar
Dough
 ¼ cup minced black Hojiblanca olives
 1 tsp active dry yeast
 3 ½ cups all-purpose flour
 2 eggs
  cup warm water
 4 tbsp melted butter
 ½ cup extra virgin olive oil
 1 pinch saffron
 Sea salt and freshly ground pepper to taste

Directions

Sofrito (filling)
1

In a large skillet, sauté the onion in olive oil. After 10 minutes, add the red bell pepper and continue to sauté.

2

Add the tomato and garlic and continue to sauté until soft.

3

Let the mixture cool, and then add all of the Olives from Spain as well as the paprika and vinegar. Salt and pepper to taste.

Dough
4

Put the yeast and warm water in a large bowl, and stir to mix. When it becomes foamy, after about 20 minutes, whisk in butter, oil, 1 beaten egg, saffron, minced black Hojiblanca olives and salt. Add flour and knead until smooth.

5

Cut in two, and place in a greased bowl. Cover and set aside.

6

Roll out the dough to ¼ inch thick on a lightly floured work surface.

7

Cut out 6-inch rounds of dough. Add some Sofrito filling to each empanada and fold the dough over in half to enclose the filling. Use a fork to press and seal the edges closed. Refrigerate the uncooked empanadas on a baking sheet for up to 3 hours or until firm.

8

Place on parchment-lined baking sheets and brush the top of empanadas with 1 beaten egg.

9

Bake for 40 minutes at 350ºF or until golden brown.

Gordal, Manzanilla and Hojiblanca Olive Empanadas