1.
Stir the chorizo with the shallot and bell pepper in a skillet and fry on
low heat for 2 to 3 minutes until the bell pepper is tender. Take off the
heat and stir in the parsley. Allow the mixture to cool.
2.
Preheat the convection oven to 392
°F
3.
Use a glass to cut twenty 5 cm rounds from the dough. Scoop a spoonful
of the chorizo mixture onto each round. Press the edges together
between thumb and index finger, creating a scallop pattern.
4.
Put 10 empanadas in a basket and place the basket into the convection
oven. Set the timer to 10-12 minutes and bake the empanadas until they
are golden brown and done.
5.
Bake the remaining empanadas in the same way. Serve the empanadas
lukewarm.
King Prawns in Ham with Red Pepper Dip
Appetizer - 10 portions
15 m 13 minutes convection oven
1 large red bell pepper, halved
10 (frozen) king prawns, defrosted
5 slices of raw ham
1 tablespoon olive oil
1 large clove garlic, crushed
1/2
tablespoon paprika
Freshly ground black pepper
Tapas forks
1.
Preheat the convection oven to 446
°F
. Put the bell pepper in a basket
and place it into the convection oven. Set the timer to 10 minutes. Roast
the bell pepper until the skin is slightly charred. Put the bell pepper in a
bowl and cover it with a lid or cling film. Let the bell pepper rest for
15minutes.
2.
Peel the prawns, make an incision in the back and remove the black
vein. Halve the slices of ham lengthwise and wrap each prawn in a slice
of ham.
3.
Coat the parcels with a thin film of olive oil and put them in the basket.
Place the basket into the convection oven and set the timer to 3-5
minutes. Fry the prawns until crispy and just right.
