Empanadas are the Spanish answer to pies – filled pastries, which are either baked or deep-fried. The fillings and shapes differ from region to region, so you can find large, round pies or small crescent-shaped ones. I enjoy making the latter and filling them with spicy crab meat. They are a bit of a cheat’s version as I’m using ready-made puff pastry instead of making my own. A great party snack!
This dish featured in the third of my Barcelona travel episodes, you can watch me make it here.
This is a recipe from my second cookbook “Anne’s Kitchen – Barcelona, Istanbul, Berlin”.