#empanadillas

[the-messhall]

Pastelillos —

[rocamboleska]

🔶🔸Empanadillas de huevo, tomate y atún en airfrayer

[welele]

Empanadillas de la abuela.

[useless-catalanfacts]

Pastissets de moniato (sweet pastries stuffed with sweet potato). A traditional Christmas dessert from the Valencian Country.

Arabic in origin, they are usually made as small pastries and, therefore, are often referred to in the plural, pastissets. The fusion of flavours between the cinnamon and the sweet potato, with a hint of cassalla aniseed liqueur, is a true celebration for the senses.

Ingredients for 6 people:

For the dough:

1/2 glass of high-alcohol cassalla (aniseed spirit)

1/2 glass of olive oil

1/2 kg. sugar

3/4 kg. flour

1 egg

For the filling:

3/4 kg. white sweet potato

1/4 kg. sugar

cinnamon

Preparation:

For the filling, boil the sweet potatoes with their skins on.

Peel, and scoop the pulp out while still hot and mix with the sugar and a pinch of cinnamon until a thick paste is formed.

To make the dough, mix the aniseed spirit and the olive oil together with the sugar in a pot over a low heat. Take care that the high-alcohol spirit does not catch fire. Cover with the lid for a few seconds if it does.

When part of the alcohol has evaporated and the sugar has dissolved, add the flour. Mix well to form a paste. This process should last about 20 minutes in all.

To make the pastries, the dough should be worked while hot. Spread them out in round portions (using a glass as a mould) on a smooth oiled surface. Fill with the sweet potato paste and close. Seal the ends by crimping with a fork.

Brushed over with a beaten egg to achieve a shiny gloss when baked.

Place in a pre-heated oven and bake for 25 minutes at 220º.

Recipe source: Comunitat Valenciana.

Photo sources: Benimatell and De rechupete.

[morethansalad]

Vegan Puerto Rican Black Bean Empanadillas

[ricoydelicioso]

Empanadillas de Cielito Lindo al estilo de la Misi

Ingredientes:

2 tazas de carne molida guisada (2 cups stewed ground beef)

¼ taza de cebolla morada (¼ cup red onion)

¼ taza de cebollines (¼ cup green onion)

½ taza de tomate (½ cup tomato)

1 taza de lechuga romana (1 cup romaine lettuce)

½ taza de queso (½ cup cheese)

¼ taza de cilantro fresco (¼ cup fresh cilantro)

½ taza de salsa para taco (½ cup taco sauce)

½ taza de refritos (½ cup refritos)

4 onzas de queso crema (4 ounces cream cheese)

¼ taza de crema agria (¼ cup sour cream)

12 plantillas para empanadillas (12 turnover shells)

[0phelya]

Experimenting with Empanadas (･ิω･ิ)

[doubtspirit]

Sichuan spicy wonton or chao shou Photo: Adobe Stock

The spicy Sichuan wonton, or chao shou, comes to the table drenched in a spicy chili oil flavored with Sichuan peppercorn and a black vinegar sauce. The chao shou is boiled and the very best specimens are so slippery they're nearly impossible to pick up with chopsticks. The combination of savory meat, smooth wonton skin and tongue-numbing sauce, makes for the most pleasant runny nose you've ever had.