Majorcan Meat Pasties, Empanadas.

These meat pasties were traditionally made around Easter time, they are now available all year round at most local bakeries.
The pastry is lard based; if you want to make the vegetarian option, you can find vegetable shortening at your local supermarket.
The orange juice is what distinguished this pastry. Some recipes add 2 tbs of sugar to the dough, to make a sweet/savory pastie.

For the Dough: will make around 10-12 medium pasties

• 150 ml melted lard or vegetable shortening
• 150 ml Orange juice 
• 150 ml vegetable oil, I use Olive oil
• 1 whole egg
• pinch of salt
• plain flour, about 400-500 gr

Pout the lard into a bowl and mix in the juice, add the whole egg and the salt, mix briefly.
Now add flour little by little and mix in with a wooden spoon until a dough starts to form. Once the dough comes together you can start using your hands to finish. Do not overwork the pastry.
Cover the dough in cling film and refrigerate until needed.





Meanwhile prepare the filling:

Vegetarian:

• Hard boiled egg, 
• peas, 
• a little mint, chopped
• salt and pepper

Meat filling: 

• 400 gr cubed pork meat, cut into small pieces
• 1 medium onion, chopped
• salt, pepper and nutmeg to taste
• Spanish sobrasada, or chorizo

To assemble

1. Line a large baking tray with greaseproof paper. Heat the oven at 180 degrees.
2. Roll out the pastry and cut circles that are 15cm across. You should get 16-20 of them.
3. using a small stainless or plastic ring mold, drape a pastry circle over it, make the shape of the pastie, leaving room for the filling. Put a tablespoon of the filling inside. top with a piece of sobrasada or chorizo, cover the pastie with another circle of pastry, pinch the sides to seal. 
4. Place on the prepared baking tray. Continue with the rest of the pastry until it is finished. 
5. Bake in the oven at 180ºC for about 35-40 minutes until golden.

Serve hot or cold

SpanishTortilla

Known in Mallorca as 'Truita de Patata'
When it is made properly it should be juicy and succulent, equally good cold or warm, and it cannot be made in a hurry.
Here is the true Spanish tortilla, where you only need eggs, onion, potatoes and salt.

Ingredients:

• 5 large potatoes with white, waxy flesh
• 1 medium onion, chopped
• 6 eggs
• salt, pepper
• oregano (optional)
• olive oil

Preparation:

1. Start by stir frying the onion in 2 tbs of olive oil.
2. Peel and dice the potatoes finely. Add them to the onion and fry gently over a low heat and covered with a lid. Stir from time to time, cook over low heat for 10-15 minutes or until well cooked, they must not turn brown. Season them well.
3. Alternatively, place the potatoes and oil in a bowl, cover with cling film. Punch a few holes and microwave for 4 minutes at the highest power. Let them rest for a minute, stir them and cook again for 2 minutes. Check that they are fully cooked.
4. Meanwhile crack the eggs into a large bowl, stir them with a fork and season with salt and pepper. Add a little marjoram or thyme if you wish to give an extra flavor.
5. When the potatoes are cooked, lift them out of the oil with a slotted spoon and put them in the egg while they are still hot. This is important to the dish as the potatoes will start to cook the egg and will absorb the flavor. Leave the potatoes to stand in the egg for a few minutes or until they cool slightly.
6. Heat 2 tbs olive oil in a 20cm non-stick pan, pour the potato and egg mix. Stir with a fork for a minute or so, then turn the heat down, cover with a lid and let the tortilla cook for 6-10 minutes.
7. Now it is time to turn the tortilla over with the help of a plate. Cook the tortilla for 5 more minutes on the other side. Turn the heat off and let it stand for a few minutes before turning onto a plate.
8. If you don't dare turn the tortilla, grill the top in the oven for 5-6 minutes.

Serve the Tortilla warm or cold with green salad. Great for picnics and parties.

Potato and Artichoke Salad

Simple summer potato salad. Can be made in advance.

Ingredients for 4 people
3 large potatoes, peeled and diced
2 cans tuna in oil
2 hard boiled eggs
1 can artichoke hearts in brine

For the dressing.
2 tablespoons of mayonnaise
1 teaspoon Dijon mustard
2 tablespoons olive oil
1/2 tablespoon cider vinegar
Salt and pepper to taste
Pinch of paprika, to taste

Mix the dressing ingredients in a large enough bowl.
Cook the potatoes in boiling water for 10 minutes or until tender; drain and toss them in the dressing while still warm, this ensures the taste penetrates the potatoes. Leave them to cool.
Drain the tuna, and quarter the artichoke hearts. Mix the tuna and the artichokes with the potatoes.
Peel the boiled eggs, cut in half, arrange over the potato salad. Cover the salad with cling film and refrigerate until cold. Serve.


Nutritional facts of Globe or French artichokes:
This vegetable is very low in Saturated Fat and Cholesterol. It is also a good source of Niacin, Vitamin B6, Iron and Phosphorus, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Folate, Magnesium, Potassium, Copper and Manganese.

Other names:
Alcachofa, Alcaucil, ALE, Artichaut, Artichaut Commun, Artichoke Extract, Artichoke Fruit, Artichoke Leaf, Artichoke Leaf Extract, Artischocke, Cardo, Cardo de Comer, Cardon d'Espagne

Medical uses
Artichoke is used to stimulate the flow of bile from the liver. This is thought to help reduce symptoms of heartburn and alcohol "hangover." Artichoke is also used for high cholesterol, irritable bowel syndrome (IBS), kidney problems, anemia, fluid retention (edema), arthritis, bladder infections, and liver problems, including hepatitis C.

Some people use artichoke for treating snakebites, preventing gallstones, lowering blood pressure, lowering blood sugar, to increase urine flow, and as a tonic or stimulant.