Switch to Meat on Coloured Rivers - Four
Photo by: Bait-Tech
ADAPTED FROM NOLA'S BARBO EN PAN lviii-1
Four 4 persons
Empanada Gallega @ Los Cachitos
Photo by: anapeps
Leaf Fat Pastry Adapted from Fadalat #60
*2/3 c leaf lard
2 c semolina or fine flour
¾ tsp baking powder
½ tsp salt
1/3 c ice water
½ tsp freshly ground pepper
½ tsp grated ginger
Salt to taste
1-2 barbells depending on size
¼ c orange juice or rosewater
1 tbsp virgin olive oil
Soak barbell in salted water 2-3 hours.
Dip hands in lard and knead the flour with water, salt and baking powder.
Melt lard, extend a piece of dough as thin as possible kneading board. Pour lard over it, fold it over, extend it again, hit it with the palm of the hand. Squeeze a piece of dough between two fingers. If it holds together, transfer the dough to a lightly floured surface, if not add 1 or 2 tsp cold water, knead and test again.
Knead the flour into a ball. Wrap in plastic and refrigerate for ½ hr.
Gently pouch the fish in water for 5 min. or until done. Do not let it boil or fish will be broken. When done remove the skin and the bones.
Divide the pastry in half. Roll out one half to fit the greased or oiled baking sheet.
Mix the species with barbell flesh and put on the pastry. Sprinkle orange juice or rosewater over it.
Preheat oven to 350º F / 175º C
Roll out the other half of the pastry and place that on top of the filling.
Bake 30 minutes or until done.