Name: Asturian Croquetas with Empanada Dough
Total time: 60 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 1 cup cooked ham, diced; 1 cup cecina, diced; 1 1/2 cups all-purpose flour; 1/2 cup cold water; 1/2 cup unsalted butter, cubed; 1/2 tsp salt; 1 egg; 1 cup breadcrumbs; Oil for frying; Salt and pepper to taste

Asturian Croquetas with Empanada Dough

Crispy croquetas filled with a mixture of ham and cecina, using empanada dough instead of a traditional roux-based mixture.

60 minutes6 servings

Method

In a food processor, combine flour, salt, and cubed butter until the mixture resembles coarse sand.
Gradually add cold water and pulse until the dough comes together.
Knead the dough on a floured surface for 5 minutes, then wrap and refrigerate for 30 minutes.
Roll out the dough and cut into 1-inch squares.
Place a small amount of ham and cecina in the center of each square.
Fold the dough over the filling and press the edges to seal.
Beat the egg and brush over the sealed edges.
Dip each croqueta in breadcrumbs, pressing gently to adhere.
Fry in hot oil until golden brown and crispy.

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