Empanada - pic

This post is nothing more than a pic of a the very nice looking empanada from the other day while I look for the book/web-sites with the recipes I used as the basis for it.


The concepts are:

1. make a sofrito (onions, little green peppers, lots of olive oil)
   
2. cook the cockles (1st in a pressure cooker, then together with the sofrito)
3. make the dough (which includes using residual olive oil from making the filling)
4. roll out dough, assemble with cockle-filling
   
5. bake in a wood-burning oven (the wood-burning bit being an optional extra)

For the moment I can't locate the book with the basic dough recipe (not that I actually followed the recipe or anything).

Barbecue: Empanada

It's 37 C out [98,6 F] in the shade and the wind is still. A bit warm. I quite enjoy it. We're having a "sardinera" (barbecue of sardines; see "Weekend Away") on Saturday and preparing a lot of Galacian dishes.

• Sardines on the barbee
• Bica (a cake)
• Crepes (more or less like a crepe but not French style)
• Clam Empanada
  
• Albariño (white wine)

It's going to be hot; 40 C [104F] so the pool will be an important component of the event. That. and the siesta (after lunch).

The empanada, pictured above, is not the little half-moon you find in South America -- it's a big square thing that feeds a bunch of people.
Excuse the slight fogging of the picture. I think the lens was gunky from taking pics over a steaming pan the other day.

This foto is of the empanada being extracted from a gorgeous wood burning oven. It's in the morning, after the oven has cooled all night, and is "only" 255C [435F].