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Irish Empanada and salsa verde

Posted on 17th March 2021

Home > MasterClass Recipes & Gift Guides > Irish Empanada and salsa verde

Ingredients 

For the pastry

400g Self raising flour

200g Salted butter

1 tbsp plain yogurt

2-3 tbsp milk

For the filling

3 cooked jacket potatoes

6 rashers of bacon

1 tbsp olive oil

1 bunch spring onions

150g Cheddar cheese

2 tbsp Worcestershire sauce

Salsa verde

Ingredients

1 clove garlic

1/4 tsp salt

3 salted anchovy

1 tbsp dijon mustard

2 gherkins

2 tbsp red white vinegar

4 tbsp extra virgin olive oil



Here’s how

Mix the flour and butter together in a mixing bowl until it looks like crumble.

Add the yogurt and milk and stir together to create a soft dough.

Leave the dough to rest while you make the filling.

Pre heat a large non-stick pan and add a drizzle of olive oil.

Slice the bacon and cook in the pan for 3-4 minutes, then chop the potatoes and add to the pan.

Slice up the spring onions and grate the cheese before adding to the pan.

Stir together and leave to cool.

Roll the pastry out to 1/2cm thick, using a pastry cutter, cut out 20 circles apron 10cm wide.

Place a tablespoon of the filling in the middle and brush round half the edge of the pastry.

Fold the circles over and crimp shut.

Transfer the parcels to a non stick baking tray and brush with milk before baking at 170c for 15 minutes or until golden .

While the pastry is baking make the salsa.

Crush the garlic and anchovy in a pestle and mortar.

Chop and add the gherkins along with the fresh mint

Add the vinegar and olive oil and stir together.

Season with salt and pepper if necessary

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Lifetime Brands Europe Limited, KitchenCraft, The Hub, Nobel Way, Birmingham, B6 7EU
© 2022 MasterClass. eCommerce by blubolt.

This site uses cookies to provide you with a great user experience and to show you relevant content. If you’re OK with that, just continue. To find out more, please review our cookie and privacy policy.