Ingredients Jump to Instructions ↓

  1. 2 Pimiento - - (small cans)

  2. 1 Hard-boiled egg yolk - mashed Ground black pepper - to taste

  3. 2 Rolled anchovies - liquid reserved Raw rice - for baking tarts Empanadilla Dough

  4. 1 1/2 cups 93g / 3 1/3oz Flour

  5. 1 Egg

  6. 2 tablespoons 30ml Milk

  7. 2 tablespoons 30ml Olive oil

  8. 1 teaspoon 5ml Baking powder

  9. 1 teaspoon 5ml Salt

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Put flour on a board or marble slab, make a hole in the center, add all the ingredients in the hole, and mix well with fingers. Roll into a ball and cover with a damp cloth. The dough must rest for 15 minutes before use; it can be kept in a cool place for 24 hours. Preheat oven to 375F. Roll out dough, form small boats, prick bottoms in 2 or 3 places with a knife. Fill boats with raw rice to make them keep their hollow shape during baking. Bake in 375F oven for about 10 minutes or until firm. Discard rice. Shortly before serving, dice pimiento, soak it in the liquid from the cans of anchovy and season it with ground black pepper. Fill boats with the pimiento, sprinkle tops with a little mashed yolk of hard-boiled egg, and decorate with rolled anchovy.


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