15 June 2010

yo no hablo espanol

In a stroke of thoughtful genius, Connor's mother gave me a Spanish cookbook when I was up in the Okanagan last weekend for her son's convocation. Wedged between Con's lanky body and the boys' dress clothes in the backseat of Mel's car, I devoured the recipes and photos during the four hour drive back to Vancouver. And I learned that Spanish food relies very minimally on dairy. Excelente!

I picked up some puff pastry and pine nuts yesterday and today for lunch, Connor and I had an organic green leaf lettuce, cucumber, red pepper, strawberry tomato, carrot and local soft goat's cheese salad with empanadillas with tuna and olives.

So very easy.
So very good.


1 tin tuna in oil
1 small onion, finely chopped
1 clove garlic, finely chopped
1 3/4oz (50g) pimento-stuffed olives, finely chopped
(heaping) 1/8 cup pine nuts
1 lb 2oz (500g) prepared puff pastry (thawed)
flour (for dusting)
1 beaten egg (for glazing)

Drain the tuna, put in a large bowl and set aside. Reserve the oil and pour into a large skillet (skillet = pan). Add onion to skillet over medium heat, stirring occasionally to sweat for about 5 minutes (i.e. soft but not brown). Add garlic and cook, stirring, for about 30 seconds.

Break up the tuna with a fork, add the onion mixture, olives and pine nuts. Mix well. Season with salt and pepper to taste.

Preheat oven to 400 F. Grease up a cookie sheet. Thinly roll out the pastry on a lightly floured flat surface. If you don't have a rolling pin, use a wine bottle (be sure to flour the wine bottle so the pastry doesn't stick to it). Using a plain, round 3 1/4in (8cm) cookie cutter, cut out cut out approximately 32 circles, rerolling the pastry trimmings as necessary. If you do not have a cookie cutter, use the lid of a jar like I did. Using a small spoon, put an equal amount of the tuna mixture in the center of each pastry circle.  Dampen the edges of the pastry with a little water, fold one half over the other to form a crescent and enclose the filing by pinching the edges together with your fingers to seal. Transfer to the cookie sheet.

With the tip of a sharp knife, make a small slit on the top of each pastry and brush with beaten egg to glaze. Bake for 15 minutes, or until risen and golden brown. Serve warm.

Recipe from A Passion for Tapas by Love Food, an imprint of Parragon Books Ltd, 2007. Photo by Aubrie Chaylt.

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