Empanada de Berberecho
Empanada de Berberecho
clam pie
Ingrediënten
Makes 4 Servings as a Main Course or 8 as an Appetizer
- 1 recipe Empanada Dough
- 2 6.5-ounce cans of clams, drained, with 3 tablespoons of juice reserved
- ½ cup vegetable oil
- 2 medium onions thinly sliced
- 3 cloves garlic finely chopped
- ¾ cup finely chopped red bell pepper pimiento
- ¼ cup tomato sauce or diluted tomato paste
- ½ teaspoon ground paprika
- Salt to taste
- Freshly ground black pepper to taste
- 1 large egg lightly beaten, for brushing
Instructies
- Prepare the Empanada Dough.
- While the dough is rising, coarsely chop the clams.
- Heat the vegetable oil in a medium skillet over medium heat.
- Add the sliced onions and garlic.
- Cook, stirring, until the onions become wilted and transparent, which should take about 5 minutes.
- Drain all but about 2 tablespoons of the oil, and leave the onions and garlic in the skillet.
- Add the finely chopped red bell pepper, chopped clams, tomato sauce, and paprika to the skillet.
- Cook, stirring occasionally, for about 10 minutes.
- Remove from the heat and stir in the reserved clam juice.
- Season with salt and freshly ground black pepper.
- Divide the dough into 2 equal parts and roll each into a 15 x 10-inch rectangle.
- Place one rectangle on a greased baking sheet of the same size.
- Spread the filling over the dough and cover it with the second dough rectangle.
- Roll up the edges and press to seal well.
- Cut several slits in the top crust.
- Allow it to sit for 20 minutes in a warm place.
- Preheat the oven to 350°F (175°C).
- Brush the pie with the beaten egg and bake for 20 to 30 minutes or until it’s golden.
Notes / Tips / Wine Advice:
Serve the Clam Pie hot.
Enjoy your homemade Empanada de Berberecho!
