Spanish Tapas in English, Recipes in English by Carlos Mirasierras

Ingredients: 1/2kg of eggplant; 2 red peppers ; 1 medium onion; 3 tbsp olive oil;
2 tbsp lemon juice; 50g Serrano ham; 4 small tomatoes
Preparation:
Wash then cut the eggplant and peppers in half
Cut the onion into quarters and wash the tomatoes
Place everything in a roasting tin and sprinkle over 2 tbsp of olive oil
Roast the vegetables in a preheated oven (180 degrees) for about 20 mins;
then remove from the oven and set aside to cool
Meanwhile cut the Serrano ham into small pieces and lightly fry it for a few
mins then set aside
Remove the skin from the vegetables and cut then into small cubes; then put
everything in a bowl, add a little more olive oil if necessary, and some lemon
juice , and season with salt and pepper
Finally, add the Serrano ham. Serve cold.
Empanadillas (small meat-stuffed pies)
Ingredients for the filling: 400g (14 oz) canned tuna or cooked meat of your
choice, such as chicken, beef, or ham, finely chopped or minced; 6 tbsps of
grated ripe tomatoes; 2 hard boiled eggs, peeled and chopped; 2 tbsps of
brandy; Half small onion, peeled and chopped; 10 pitted green olives chopped
(optional)
For the pastry: 400g (14 oz) plain flour 200g (7 oz) butter Pinch of salt 200ml
(6.8 fl.oz) chilled white wine
Preparation:
First make the pastry: Sieve the flour into a large mixing bowl and add the salt.
Add the butter and then rub in until the mixture resembles breadcrumbs.
Add the wine a little at a time while you combine with a knife.
Knead into a ball and turn out onto a floured surface. Knead briefly and wrap in
cling film.
Place in the fridge for an hour.
Once chilled, roll out the pastry onto a floured surface to a thickness of about ½
a centimeter. Cut into rounds of about 10cm.
Mix all of the filling ingredients together.
Put a spoonful of the filling into the centre of each round, dampen the edges
with a little water and fold over to make half moons. Press the edges firmly
together with a fork.

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