Pies with panache
Spain is not all about paellas and seafood. The cuisine is vibrant with Mediterranean flavours and is quite similar to Italian, only more robust.
Open Pie with Capsicum, Tomato and Onion
This pizza-type pie is a speciality of the Catalonia, Valencia and Balearic Islands of Spain though they can be found almost everywhere in the country. You can use whatever topping you want. The dough, traditionally contains no yeast.
Ingredients
125ml olive oil
125ml lukewarm water
½ tsp salt
250g plain flour
4 tomatoes
½ a large onion
1 green capsicum
Salt
3 tbsp extra virgin olive oil
Method
Cut the tomatoes, onion and capsicum into small pieces and marinate for about one hour with some of the salt. Just before using drain thoroughly and mix in the extra virgin olive oil.
In a bowl add the olive oil, water and salt and mix, now gradually add in the flour till you get a smooth ball of dough that does not stick to your fingers. You can add a bit more flour if needed. Wrap in cling film and rest at room temperature for half an hour.
Preheat oven to 180°C.
Divide the dough in half and spread on to two large baking trays, press into a very thin layer with your fingers.
Bake for ten minutes and then cover with the topping and bake for a further 45 to 60 minutes, until the pastry is crisp and the toppings soft. If the topping seems to be getting dry you can cover with foil and continue cooking.
Little Pies with a Tomato, Capsicum and Tuna filling
Something like the Italian calzone, these are also known as empanadillas or small turnovers. Like the open pie above, you can experiment with a variety of fillings here too. These can be served either hot or cold.
Ingredients
125ml olive oil
125ml warm water
½ tsp salt
375g plain flour
2 large egg yolks,
1 red capsicum
½ large onion, finely chopped
2 tbsp olive oil
300g tomatoes, chopped
Salt and pepper
100g tuna (from a can)
14 olives, pitted and cut
2 tbsp flat-leaf parsley
Method
Mix the oil, water and salt and gradually add in the flour till you get a smooth, soft dough. Keep covered.
Grill the capsicum, peel and remove seeds and cut into small pieces.
In a large frying pan, fry the onions till soft. Add the tomatoes and cook till the oil separates. Season with salt and pepper, add the tuna (shredded), roasted pepper, olives and parsley. Remove from heat and cool.
To make the empanadillas, divide the dough into 4-6 pieces. Roll each piece out thinly, like small rotis 10 cm in diameter.
Now fill the pastries one at a time. Brush a little egg yolk on the edges of the pastry. Now put a generous tablespoon of filling in the middle of each pastry and fold it over to make a neat envelope.
Crimp the edge with a fork and seal.
Line a baking tray with foil lightly greased with oil. Place the pies on it and brush the remaining egg yolk on the pies. Bake in an oven preheated to 180°C for 30 mins. Serve hot.
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