MUSHROOM EMPANADAS, PATATAS BRAVAS, & A TAPAS COOK CLUB
I made my way to Wikipedia for this one. Mostly because I'd eaten tapas before, but didn't really know what I could make that would be considered a 'tapas' that wasn't Iberica ham or olives and cheese. Then I remembered having delicious & flaky empanadas when we were at La Boqueria in Barcelona. I wanted to make my own version though, filled with rich vegetables still with a flaky crust. In doing my research, I found:
The name comes from the verb empanar, meaning to wrap or coat in bread. Empanada is made by folding a dough or bread patty around the stuffing.
How fitting. That I'd pick a dish all about wrapping dough or bread around stuffing. Bread boy was pleased to say the least. To top it off, Chris reminded me that we had Patatas Bravas while in Spain, and that they couldn't be that hard to make. So here it goes!
3 cups all-purpose flour
2 tsp salt
2 1/4 tsp instant yeast
3/4 cup olive oil
1/2 cup water
White button mushrooms
Red bell pepper
2 cloves garlic
Combine flour, salt, and yeast. Add oil and water until dough comes together. Knead a few times until dry parts are incorporated and roll into ball. Place in a bowl, and cover with plastic wrap. Let sit at room temperature for 2 hours.
Thinly slice your onion, red pepper, jalapeño pepper, and mixed mushrooms lengthwise into long pieces. Begin to sauteé onions, bell pepper, and jalapeño in a pan on medium with olive oil until softened, about 5-10 minutes. Add in mushrooms, garlic, salt and pepper till softened, another 3-5 minutes. Once cooked, transfer to a bowl and fold in your shredded cheese, finely chopped parsley, and dollop of heavy cream until creamy.
Once dough has rested, break off a ball of dough about an inch thick and roll out into a flat circle. Scoop in a tablespoon of filling to the middle. Fold dough in half and seal edges with egg wash (use 1 more egg for this) being sure to not seal in any air if you can. Crimp edges by using the left hand thumb and forefinger along the edge, then push down with your right forefinger to make a finger print. See photos up top for detail! After you've made all the empanadas, put on a baking sheet lined with parchment and use remaining egg wash on top. Bake for 15-22 minutes or until golden brown.
6 yukon gold potatoes
1 Tbsp paprika
1 tsp cayenne
1 Tbsp tomato paste
1/4 cup mayo
2 cloves minced garlic
1 Tbsp red wine vinegar
Cube potatoes and let sit in a bowl with cold water to remove starchiness, at least 15 min. Drain water, and pat dry. Add a generous amount of olive oil, and the paprika, cayenne, and salt to the bowl and toss. Place potatoes evenly on a baking sheet and bake at 375 for 20-30 minutes till crispy. Give them a stir at around 15 minutes so they brown evenly.
Make the bravas sauce by combining mayo, tomato paste, garlic, vinegar, salt, cayenne, and paprika in a bowl or blender.
Once potatoes are cooked, top with bravas sauce and dig in! You can see it to the right with a big ladle :)