Tasty Easter Treats

Easter treats with Mallorca HikingEaster is another excellent excuse to cook up some delicious traditional culinary Mallorquin favourites. Here are some great recipes for you to try for three of the most popular Easter treats: Empanadas, Rubiols and Crespells.

Empanadas (a personal favourite!) can be made with many different ingredients – the most popular being just meat or meat with peas.

These pies are typical dishes for both the Christmas and Easter holidays here in Mallorca. Grandmothers throughout the island prepare them before the holidays start, usually baking enough for several days’ consumption! You’ll find them in bakeries all over the island during the run up to Easter in normal, large and miniature versions – but they are so much more enjoyable when you make them yourself. Here’s your chance to try a chicken variation (but you can also make this with lamb, beef or fish):

Ingredients for 20 medium pies (go on have a party!)

For the pastry:

1 kg flour easter empanadas mallorca hiking
120 grams of butter or lard
2 cups of olive oil
1 cup of water

For the filling:

8 chicken drumsticks
500 g of peas
1 bunch of spring onions, chopped and cleaned
4 teaspoons paprika
4 teaspoons black pepper
Salt to taste
Olive oil

Preparation and Baking:

Put chicken pieces from the drumsticks in a bowl, add salt, 2 teaspoons paprika, 2 teaspoons black pepper and a little olive oil over and then mix it all together. Put the peas in another bowl, add green onions, 2 teaspoons paprika, 2 teaspoons black pepper and a drizzle of oil and then mix.

For the dough:  Put the flour in a bowl, make a hole and pour in the butter or lard, oil and water. Knead the mixture until the dough is manageable. Preheat the oven (if electric to 170 º C) and grease a baking tray.

Now sprinkle a little flour  on a table or kitchen counter (so the dough doesn’t stick) take a handful of dough the size of an egg and kneading it, form a round shape and then place your thumb in the centre; start to create a basket shape pulling up the sides.  Fill the “basket” with a slice or two of chicken add peas etc and pour over a little oil. Take a little more dough the size of a walnut this time and roll it out. Again make a circular shape and place it on top of the “basket” with the filling in it. Gather the edges of the dough with your fingers and seal the top of the pie, making a zigzag with the tip of a knife or fingers. Place it in the tray, and repeat the process until you have finished the dough and the filling. Bake the pies for one hour or less.

Now for those of you with a sweet tooth: Crespells and Robiols

Ingredients:easter crespells with Mallorca Hiking
50 g icing sugar
80 g butter
75 g orange juice
1 / 2 lemon rind
2 egg yolks
300-350 g pastry flour (*)

Preparation: Mix together all ingredients with a whisk, reserving about 100-150g of flour to add at the end by hand (* depending on how many people you are cooking for). This will create your dough.

Robiols with Mallorca HikingSpread the dough with a rolling pin. For the crespells, cut out your shapes using cookie cutters in different shapes. For robiols, use a small round dish or container to cut out a circle of dough. You can fill your robiols with jam, cottage cheese, pumpkin, chocolate … taking care to put the filling in the center of the circle, fold the dough in half and seal it using a small fork.

Place in a preheated oven at 180 º for 15 about minutes until they are a pale brown. Sprinkle with icing sugar when cool.

Buen provecho – enjoy!!

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