Tapas!

Two weekends ago my friends and I (and the husbands) got together for a casual dinner.  The setting couldn’t be more pleasant–our friends’ home is like a Mediterranean villa and equipped with the most modern comforts.  I regret that I didn’t take my camera along so I can show you what I mean (with their permission, of course), especially since the spread they offered was just as lovely as the surroundings.

We had fabulous fish tacos prepared by the gracious hosts and a to-die-for flan made by our other equally talented friends.  Coupled with refreshing libations, great company and the perfect California weather, it was a fun evening indeed.

My contribution to the get-together rounded out the appetizer offerings.  Since the day also marked the end of our house guests’ stay, I could only manage easy-to-prepare appetizers and Spanish tapas fit the bill.

Frozen puff pastry was a life saver in this case since I wanted to make empanadillas (little empanadas, a meat-filled savory pastry) but didn’t have the time to prepare a traditional dough and a more elaborate filling.  Instead, I defrosted a package of puff pastry, cut the dough in circles and threw in some chopped Spanish chorizo–done!  Well, there was the small task of folding each one over and brushing with egg wash.  Still, it was easy! The buttery, bite-sized pastries filled with flavorful, smoky, paprika-infused chorizo did a fine job of whetting our appetites.  They went well with the margaritas, too.

I also made little tartelettes.  In keeping with my Spanish theme, I opted for a simple filling with mushrooms, Walla Walla onions and Manchego cheese (a nutty, Spanish cheese).  The Walla-Walla onion and cremini mushrooms were sautéed in olive oil and later sprinkled with chopped fresh basil and the cheese.  Baked in puff pastry “cups”, these vegetarian bites were a fitting complement to the meat-filled empanadillas.  And yes, they also went well with the margaritas.  But so did the chips and multiple fresh salsas and the homemade taquitos!

Again, I wish I had taken more pictures but I was lucky to snap these hastily-taken shots before leaving home.  Luckily, the tapas stayed warm during the short 6-mile drive.  Next time, I’ll make real empanadas–my mom’s recipe.

Chorizo Empanadillas

• About 5 ounces Spanish chorizo, chopped, outer casing removed
• 1 sheet Pepperidge Farm frozen puff pastry, defrosted
• 1 beaten egg
• All-purpose flour for dusting

1.  Preheat oven to 400ºF.  Lightly flour your counter and roll defrosted dough thinly.

2.  Using about a 3-inch cookie cutter, cut the pastry into uniform circles.  I was able to get 2o out of one sheet (after rolling out trimmings).  Place about 1 teaspoon chopped chorizo onto each pastry round.

3.  Dampen the edges of the pastry with water and fold over into a half-moon shape.  Seal the edges by pressing with the tines of a fork.

4.  Make a small slit in each one with the tip of a sharp knife.  You can store the empanadillas in the refrigerator at this point until you’re ready to bake them.

5.  When ready to bake, place each pastry on a baking sheet and brush with the beaten egg.  Bake for 10-15 minutes or until they’re golden brown and puffed.  They’re best served warm.

Mushroom-Onion-Manchego Tartelettes

* Adapted from Basil-Mushroom Cups on http://www.puffpastry.com

• 1 sheet Pepperidge Farm frozen puff pastry, defrosted
• 2-3 cups cremini mushrooms, chopped
• 1 small onion, chopped
• 3-4 tablespoons Manchego cheese, grated
• 2 teaspoons fresh basil leaves, chopped

1.  Preheat oven to 400ºF.  Prep the defrosted pastry by rolling on a lightly-floured counter and cutting into 20 (roughly 3-inch) squares.  Set each square in a mini muffin tray and store in the refrigerator while you prepare the filling.

2.  Heat the olive oil and sauté the mushrooms and onion in a medium skillet on medium-high heat.  Cook until both are tender and most of the liquid has evaporated.  I salted mine a little while sautéing to expel as much of the mushroom/onion moisture as possible.  Remove from the skillet and stir in the basil and cheese.

3.  Place about 1 teaspoon of the vegetable filling into each pastry cup and bake for 15 minutes or until the pastries are golden brown.  Remove from the muffin pan and serve warm.

With margaritas in hand, my friends: The lovely hostess, my buddy since high school and me.