Pepitos Valencianos – Stuffed rolls – Typical Valencian recipe. This recipe was prepared by my mother-in-law whom we affectionately called Yaya Amparo, especially for Easter since it is very typical to go out for a picnic in the field or on the beach and these pepitos are ideal for it, they also made them on all occasions that were of celebration , birthdays, anniversary parties or family celebrations because we all loved them. I learned to make them and I continue to make them because they are delicious; I recommend that you try them, which you will surely like as well.
Table of Contents
Valencian Pepitos Ingredients:
Small sandwich rolls
1 Kg Mashed natural tomato
4 green peppers, minced (Italian Pepper)
2 medium size onions, finely chopped
250 g Tuna in oil already drained
2 tablespoons pine nuts
3 boiled eggs
Eggs to coat the buns
Milk to coat the buns
To taste Salt
Extra virgin olive oil
Preparation of the Valencian Pepitos filling:
1 We put a pot on the fire with about 3 tablespoons of oil, pour in the crushed natural tomato, add a little salt and sugar to taste, mix well and cook it for about 45 minutes at medium low temperature; We put a lid with steam outlet and we will stir often until it is well cooked, we rectify the salt and sugar at the end of cooking.
2 We put a frying pan on the fire without oil, when it is hot we add the pine nuts, brown them a little and remove them to a plate, we reserve them; In the same frying pan we add a little oil and poach the finely chopped onion with a pinch of salt until it is transparent, add the finely chopped peppers with a pinch of salt and poach it until it looks soft, remove it from the heat and We reserve next to the pine nuts.
3 Cook the eggs in plenty of water for 10 to 12 minutes depending on the size of the eggs from when they start to boil, when the cooking time has passed, remove them to cold water and reserve them.
4 When the tomato is fried, we add the peppers with onion and pine nuts that we have reserved, mix very well and cook over low heat for 5 more minutes and then let it cool completely; When the ratatouille is cold we add the well drained tuna and the peeled and well chopped cooked eggs, mix well and reserve.
We prepare the Valencian Pepitos:
5 We cut a point to each bun and with a knife we cut the crumb from the inside without cutting the crust, we took out the whole crumb with a teaspoon making sure that there was a fairly wide cavity and we reserve them next to the tip that we cut. since this tip will serve as a stopper.
6 Fill each bun with a teaspoon making sure they are well filled but without reaching the edge, we put the bread plug by placing the bread tip that we cut just inside the bun, press so that it is well inserted.
7 When we have them all filled we pass them through milk that is at room temperature and let them drain and then we pass them through beaten egg and fry them in batches of 2 or 3 each time in a pan that we will already have on the fire and with plenty of hot oil but not in excess.
8 We fry them until they are golden brown on all sides and then we remove them to a plate with paper napkins to absorb the excess oil. We can eat them hot or cold in any way they are delicious. Try them you will love them !!