It is no wonder I am drawn to tapas, the small appetizer and snacks served in the bars of Spain. I am one who would rather get full on tasting a bunch of little things than one big meal any day. I think I could live off of the crostini, marinated vegetables, cheeses, olives, croquettes and other various fried things which tapas menus are made of; in just one or two satisfyingly delectable bites, they are just enough and more than you could ask for all at once.
You can stuff the empandillas with any creative filling of your choice. My version includes goat cheese, diced prosciutto and caramelized onions. I think I found a new “go-to” recipe and hope that I introduced one for you too. Make frozen puff pastry a freezer staple (always handy to have anyway) and prepare this whenever you need a quick appetizer or snack for guests. I served them on the side with the feast that I cooked up for Christmas. They are best warm and crispy straight from the oven.
Empandillas with Goat Cheese & Prosciutto
Yield: 16-18 empandillas
- 1 tablespoon olive oil
- ½ medium onion, thinly sliced
- 8 ounces goat cheese
- 4 ounces thinly sliced prosciutto, diced
- Salt and pepper to taste
- 1box (2 sheets) prepared frozen puff pastry, thawed
- All-purpose flour, for dusting
- 1 egg, beaten
• Heat the olive oil in a small sauce pan. Add the onion and cook over low heat, stirring occasionally, until caramelized, about 30-40 minutes.
• Preheat the oven to 400 degrees Fahrenheit. Spray 3 baking sheets with nonstick cooking spray.
• In a medium bowl, mix together the caramelized onion, goat cheese and prosciutto until well combined. Season with salt and pepper to taste.
• On a lightly floured surface, roll out the thawed puff pastry dough. Using a medium-large round cookie cutter or the rim of a glass, cut out circles. Add a teaspoon of goat cheese filling to the center of each circle. Dampen half of the circles with a little bit of water, then fold the dough over the filling to form a crescent; pinch the edges to seal, then press with the tines of a fork to secure. Transfer to the prepared baking sheets.
• Using a sharp knife, make a small slit in the top of each pastry. Brush with the beaten egg to glaze. Bake until risen and golden brown, about 15 minutes. Serve warm.