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Trying to determine the best filling for these tinned seafood empanadas proved difficult. Too difficult. Cockles empanadas, with their tender sweetness? Mussels empanadas, with their magical escabeche elixir? After much contemplation, while being sure to eat as many of each as possible, the verdict was issued: make both.
This recipe comes originally from Maria and Maria (mother and daughter) in Madrid, who made a more traditional Spain Spanish-style large empanada filling a baking dish, tweaked slightly by Julianne (my mother) upon Daughter Maria's visit Stateside to make the smaller, appetizer-perfect empanadillas using li'l mini pie crusts, to keep things as adorable as they are delicious.
Total Time: about an hour, all said and done, with various points waiting to allow certain portions time to cool. Feel free to let your imagination run wild during this liminal time.
Servings: Seven, if you distribute the filling mixture properly. If you don't, that's on you.
1. Pre-heat the oven to 400 degrees, as you do.
2. Remove the li'l pie crusts from the pouches and separate into 14 crusts. Line a large cookie sheet with parchment paper and place 7 crusts on the cookie sheet, evenly spaced. These will be where you pile (in just the right proportions to keep things equal and not leave one mini pie crust wanting) the delicious filling to come.
3. Heat a good drizzle of olive oil in a pan over medium to medium low heat. Add the onions, cover and cook, stirring occasionally until translucent, about 15-20 minutes.
4. Stir in the piquillo peppers [and the tomatoes if you're making the mussels empanadas, only; if cockles, no tomatoes. Unless you really, really want to add tomatoes, then I don't know, go for it and let me know how things turn out], cover and cook, about 10 to 15 minutes. Add salt and pepper to taste.
5. When the mixture has thickened, turn off the heat and let it cool for 5 minutes.
6. Drain the tin of cockles or mussels. Cockles are tiny and can be added to the pan straight after draining the tin. Mussels should be chopped coarsely then added to the pan. Add salt and pepper to taste.
7. Spoon 1½ to 2 tablespoons of either cockles or mussels mixture onto the seven crusts within ½ inch of the edge of each crust, then top those with the remaining 7 crusts. Press the edges of these top and bottom crusts together with a fork to seal.
8. In a bowl, whisk the egg yolk then brush the tops of the crusts. Prick the top of the crust twice with a fork.
9. Bake for 12 to 15 minutes or until the edges are deep golden brown. Cool for 5 minutes to avoid burnt tongues, but serve warm for maximum enjoyment.
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