The best part of a Foodie Adventure is preparing and eating the food. Surprised?
Under Chef Michael’s watchful eye, we get right to work slicing and dicing, blending and sautéing.
The evening meal is a multi course affair of delectable dishes. I especially like the salads with lots of flavorful ingredients and topped, if you desire, with fresh anchovies. I can’t get enough of those!
Spinach and Chorizo Empanadas
1 pkg. puff pastry
2 T. raisins
2 T. extra virgin olive oil
1/2 small red onion, finely chopped
1/2 lb. spinach, washed and finely chopped
1/2 lb. chorizo, coarsely chopped
salt and pepper to taste
2 cloves garlic
3 T. pine nuts, crushed
1 egg beaten with 1 t. water
Soak the raisins in warm water for 10 minutes. Drain and chop.
Heat the oil in a large skillet and sauté the onions for 2 minutes over high heat. Add the chorizo and cook through. Reduce heat to medium and add the spinach. Toss to coat lightly with oil and cover for 2 minutes. Remove cover and stir the spinach. Turn heat to high, add the anchovies and garlic, cook until liquid has evaporated. Season with salt and pepper. Stir in the raisins and pine nuts.
Though these were an appetizer, I would have been very satisfied to have them and a salad for a complete meal. The empanadas are that good!
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