Spanish-Inspired Empanadas with Balsamic-Date Dipping Sauce
1 box of refrigerated pie dough, Pillsbury or Food Club preferred
1 cup Manchego cheese, grated
1 cup thinly sliced Serrano ham, diced (1/4 pound)
1 cup Medjool dates, pits removed, chopped
1 tablespoon water
1 tablespoon fresh thyme, chopped
2/3 cup balsamic vinegar
2/3 cup water
2/3 cup Medjool dates, pits removed, quartered
1 tablespoon sugar
Preheat oven to 400 degrees. Keep the dough chilled until ready to use. On a large well-floured surface unroll the rolls of dough. Using a three to four inch round biscuit cutter, cut out circles of dough. Combine in a large bowl the Manchego cheese, Serrano ham and chopped dates. Add a heaping tablespoon of filling onto one half of each circle leaving a 1/2 inch border from the edge. Brush the edges of the dough with a small amount of water. Fold the other half over the filing to create a 1/2 circle. Using the tines of a fork, press the edges together to seal the empanada and create a decorative edge. In a small bowl combine the egg and tablespoon of water. Stir to combine and brush the mixture over the top of the empanadas. Transfer to a greased baking sheet with a thin spatula and bake for 15 to 20 minutes until golden brown. While baking combine the balsamic vinegar, water, sugar and quartered dates in a saucepan. Bring to a boil while stirring. Bring down to a low boil and allow to reduce to 1/2 its volume. Strain out the dates and place the completed sauce in a bowl. Drizzle some of the sauce over the empanadas after they have cooled. Also sprinkle with the chopped thyme. Makes 12 to 15 empanadas depending on size of the cutter.
Recipe by Christine Gardner
FRESH Ideas with Christine Gardner can be seen each Tuesday at 5 p.m. on CBS19 and again on tylerpaper.com. View a gallery of all the FRESH Ideas videos on Facebook: Christine Gardner Tyler Paper Food.
Fresh Ideas from Spain