Barcos de Anchoas a la Sevillana
(Sevillan Anchovy Boats) Recipe

Origin: Spain      Period: Traidtional

Ingredients:

2 small tins of pimento
1 hard boiled egg yolk, mashed
2 tins rolled anchovies (with liquid reserved)
a little raw rice for baking
freshly-ground black pepper, to taste

For the Empaandilla Dough:
210g flour
1 egg
2 tsp milk
2 tbsp olive oil
1 tsp baking powder
1 tsp salt

Barcos de Anchoas a la Sevillana
(Sevillan Anchovy Boats) Preparation:

Method:

Sift the flour into a pile on a marble slab. Form a well in the centre then add all the remaining dough ingredients to this. Mix well with your fingers, dragging the four from the bottom of the pile and into the well. When all the ingredients are thoroughly mixed roll the resultant dough into a ball and set aside to rest for 15 minutes, covered with a damp cloth.

Roll the dough out and cut so that you can make small boat-shaped tartlets (you will need about 30). Prick the base of these in a couple of places with a knife then fill with raw rice (this helps them keep their shape). Transfer the boats to a lightly-greased baking tray then bake in an oven pre-heated to 170°C for about 10 minutes, or until firm. Allow to cool until they can be handled then discard the rice.

Allow the pastry boats to cool completely, then shortly before serving dice the pimento and soak in the anchovy liquid from the tins. Season with black pepper then fill the boats with the pimento and top with a little of the mashed egg yolk. Place a rolled anchovy on top of each boat and serve.

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