Empanada Rondeña

Introduction to Empanada Rondeña

The Empanada Rondeña is a savory pastry that hails from Ronda, a picturesque town in southern Spain. This dish captures the rich culinary traditions of Andalusia, blending flavors influenced by its Moorish history and Mediterranean essence. Historically, empanadas were introduced by the Moorish invaders, and over centuries they have become a popular street food in Spain. The Empanada Rondeña showcases a unique filling of typical ingredients found in the region, including ground meat and spices that evoke the taste of Spain. Perfect as a snack or a meal, these empanadas are excellent for gatherings and can also be enjoyed cold, making them versatile and convenient.

Ingredients

• 2 cups of all-purpose flour
• 1/4 cup of olive oil
• 2 tablespoons of white wine
• 1 pinch of salt
• 1/2 cup of water
• 1 pound of ground beef
• 2 onions, finely chopped
• 1 red bell pepper, diced
• 2 cloves of garlic, minced
• 1 teaspoon of paprika
• 1/2 teaspoon of cumin
• 1/2 teaspoon of cayenne pepper
• 1/2 cup of pitted green olives, sliced
• 1 egg, beaten (for egg wash)
• Salt and pepper to taste

Preparation

Making the Dough

Begin by preparing the dough, which will form the crispy outer shell of the empanada. In a large mixing bowl, combine the all-purpose flour and a pinch of salt. Gradually pour in the olive oil, white wine, and water. Mix the ingredients until they start to come together into a dough. Knead the dough on a floured surface until it's smooth and elastic. Once done, cover the dough with a clean cloth and let it rest for about 30 minutes. This resting period allows the dough to relax, making it easier to roll out and shape.

Preparing the Filling

While the dough is resting, it's time to prepare the flavorful filling. In a large skillet, add a little bit of olive oil and heat over medium. Sauté the onions and garlic until they become translucent and fragrant. Add the red bell pepper and continue to cook until softened. Stir in the ground beef, breaking it apart with a spoon and cook until browned. Sprinkle the mixture with paprika, cumin, cayenne pepper, and season with salt and pepper to taste. Finally, add the pitted green olives to the pan, mixing everything well. Let the mixture cook for an additional 5 minutes, then remove from heat and allow it to cool slightly.

Assembling the Empanadas

Preheat the oven to 375°F (190°C). Divide the dough into small balls, each about the size of a golf ball. Roll each ball out on a floured surface to form a disc of about 6 inches in diameter. Place a generous spoonful of the meat mixture in the center of each disc. Be careful not to overfill to avoid bursts when baking. Brush the edges of the dough with the beaten egg, fold over to create a half-moon shape and press the edges firmly to seal. You can use a fork to crimp the edges for a decorative touch. Transfer the empanadas to a baking sheet lined with parchment paper. Brush the tops with more beaten egg to encourage a golden brown color.

Baking

Bake the empanadas in the preheated oven for 25-30 minutes or until they turn golden brown and flaky. If you need to check the exact baking time, you can use a cooking timer for precision. The delicious aroma will fill your kitchen, an indication that they're nearly ready! Once baked, remove from the oven and let them cool slightly before serving.

How to Enjoy

Empanada Rondeña can be enjoyed hot or cold, making it perfect for a variety of settings. They make excellent appetizers at parties, delightful packed lunches, or even a quick snack. Serve them with a simple green salad or a tangy dipping sauce like alioli to complement the rich flavors of the empanadas. Whether enjoyed sitting under the Spanish sun or during a cozy evening at home, these empanadas offer a taste of Spanish tradition and warmth in every bite.