Empanadas de Vigilia

Ham & Cheese Empanadas
Lightly floured cookie sheets

1. Preheat the oven to 350 degrees Fahrenheit.  Lay the empanada shells out on the counter assembly-line style.  Into the center of each shell, place a bit of the shredded Mozzarella, a few pieces of ham, and a couple of cubes of the fresh Mozzarella.
2. Wet the edges of the empanada round with water on your finger.  Pick up the edges of the empanada and bring them together, sealing them by pressing together.  Seal using either the repulgue on the counter, a fork, or the pinch-twist repulgue method.
3. Place sealed empanadas on a floured cookie sheet, brush with beaten egg, and put in the oven, baking for 15-20 minutes, until crust is golden.

Tuna and Roasted Red Pepper Empanadas

1. Pre-heat the oven to 350 degrees Fahrenheit. Hard boil the egg, then let cool.  Dice the red pepper.  In a medium bowl, put the tuna, separate with a fork, mix in the red pepper, and start the salsa blanca.
2. To make salsa blanca, put 1/2 cup milk in a small saucepan over medium-high heat.  Add 2 tablespoons of all-purpose flour, and bring to a simmer, stirring until the sauce thickens.  Remove from heat and let cool for about five minutes.  Add the sauce to the tuna and red pepper mixture, then add in the cheese, oregano, salt and pepper.
3. Lay the tapas  out on the counter to fill assembly-line style.  (But fill them one at a time, so the center of the dough doesn’t get mushy) In each round, put a spoonful of filling then top with  a small slice of the hard-boiled egg.
4. Wet your index finger with a little water and moisten the top half of the tapa.  Fold the bottom half to meet the top half, pressing around the edges to seal.  Cup your hands around the filling, packing the filling with the outside edge of your hands.
5. Seal using the repulgue technique, folding edges over and over in a pattern, or seal the edges using the tines of a fork.  Place the sealed empanadas on a lightly floured cookie sheet about 1 inch apart.
6. Brush the beaten egg mixture over the top of each empanada.  Bake for 15-20 minutes, until the top is a golden brown.

Spinach and Ricotta Empanadas

1. Preheat the oven to 350 degrees Fahrenheit.  Heat the olive oil in a skillet, and saute the onion until clear, about 5 minutes.
2. Add the braised spinach, chopping with a spatula to separate.  In a bowl, mix together the cheeses, eggs, and salt, pepper and nutmeg.  Stir in the red pepper, then the spinach and onion, mixing until combined.  Let cool before filling empanadas.
3. Lay out several tapas  on the counter top, to prepare them assembly-line style.  Put about a tablespoon of filling in the center of each empanada.  Wet your index finger with a little water and moisten the top half of the tapa.  Fold the bottom half to meet the top half, pressing around the edges to seal.  Cup your hands around the filling, packing the filling with the outside edge of your hands.
4. Seal using the repulgue technique, folding edges over and over in a pattern, or seal the edges using the tines of a fork.  Place the sealed empanadas on a lightly floured cookie sheet about 1 inch apart.  Brush the beaten egg over the top of each empanada.
5. Bake for 15-20 minutes, until the top is a golden brown.

Four Cheese Sauce

1. Heat the cream in a sauce pan, add in the butter and heat over medium heat.
2. Bring to a simmer, and add in the cheeses, stirring to incorporate.
3. Stir until all the cheeses have melted, Add the cornstarch and stir until thickened.
4. Pour over pasta and serve immediately.

Roquefort and Walnut Empanadas

1. Pre-heat the oven to 350 degrees Fahrenheit.  Combine the cheeses, olives, walnuts, salt and pepper, and stir to combine.
2. Lay out several tapas  on the counter top, to prepare them assembly-line style.  Put about a tablespoon of filling in the center of each empanada.  Wet your index finger with a little water and moisten the top half of the tapa.
3. Fold the bottom half to meet the top half, pressing around the edges to seal.  Cup your hands around the filling, packing the filling with the outside edge of your hands.  Seal using the repulgue technique, folding edges over and over in a pattern, or seal the edges using the tines of a fork.
4. Place the sealed empanadas on a lightly floured cookie sheet about 1 inch apart.  Brush the beaten egg mixture over the top of each empanada.  Bake for 15-20 minutes, until the top is a golden brown.
5. Dust with confectioner’s sugar, if desired.