Nada Como Las Empanadas. Nothing Like Empanadas

I first had Argentinean empanadas (or any sort of empanadas) in a lovely family restaurant in La Bocca, a suburb of Cannes. The area was described as “the ghetto” even though it was probably one of the most beautiful places I’ve seen; right on the beach. I remember not knowing what empanadas were but giggling that they had cumin (it sounded funnier in my head. We had a plate of small empanadas for a starter before the traditional argentine steak, but, for me, the highlight of the meal was those empanadas. They were crispy on the on the outside but moist and flavoursome on the inside…I was floored.

I’ve been meaning to try and make them for a long while and got the urge again recently so I decided to throw caution to the wind and just make them. I made 5 large empanadas, around the size of a Cornish pasty, but you can make smaller, bite sized ones for starters or finger food for parties.

I've included two fillings here; one beef and one vegetarian. These can be made in advance of making the actual empanadas but it's best if you make the dough the same day.

Dough

450g Flour

1/2 tsp Salt

220g Butter

1 Egg

2 tbsp Vinegar
230ml ice water
1 Egg (For Brushing)

Method:

• In a large mixing bowl, combine flour and salt. 
• Blend in the chilled butter until the mixture resembles coarse crumbs. 
• Add the egg and vinegar. 
• Slowly add the water, only using enough so that the dough is moist but not too wet. The amount of water you use will depend on the type of flour.
• Turn the dough out a floured surface and knead gently until the dough becomes smooth. 
• Wrap well and chill for at least 30 minutes before use. 

Beef Empanada Filling

400g Beef (either cubed or minced

1 Large Onion (Chopped finely)

2 Cloves Garlic (Chopped finely)
1 Green Chili (Chopped finely)

1 tsp Cumin

2 tsp Paprika

1 tsp Chili powder
1 tsp Oregano
12 Green Olives (Sliced) (Optional)

1 Potato (Cut into small pieces)

Salt and Pepper

200 ml beef stock

Method:

• Chop the potato into small pieces & boil in salted water until cooked. Drain & put aside.
• Fry the onion, garlic & chili until the onions are translucent.
• Add the beef and brown. Add the olives (optional). Season with cumin, chili powder, paprika, oregano, salt & pepper.
• Add the beef stock and allow to reduce. You want the meat to be moist but not too wet. 
• Adjust seasoning if needed.

Vegetarian Empanada Filling
1 Onion (Chopped finely)
1 Jalapeno Chili Pepper (Chopped finely)
5 Garlic Cloves (Minced)
500g Tomatoes (Peeled, seeded & chopped)
500g Spinach (Chopped)
200g Sweetcorn
1 Red Pepper (Diced)
Salt & Pepper
1 tsp Cumin

1 tsp Nutmeg
1tsp Curry Powder
1tsp Freshly Chopped Rosemary

Method:

• Sauté onion until translucent. Then add the minced garlic, jalapeno, pepper, cumin, curry powder & rosemary. Cook for 2 minutes.
• Add the spinach & cook until limp. 
• Add the tomatoes and sweetcorn. Cook until all the liquid has evapourated.
• Add salt & pepper. Mix thoroughly & allow to cool.

Now comes the fun bit....Filling the Empanadas!!

Method:

• Preheat the oven to 180°C.
• Removed the dough from the fridge. On a floured surface, roll the dough into a thin sheet.
• Using a saucer or pastry cutter (depending on how big you are making the empanadas), cut the dough into circles.

•  Place a spoonful of the filling onto one half of the pastry circle, making sure not to over fill. Wet the edge of the pastry with egg or water & fold over. 
• Press the two sides together and crimp with a fork*. 

•  Brush with egg and place on a greased baking tray. Bake for 10 minutes until golden. 

 

• Enjoy.

*You may also do the intricate plait fold on the top. I'm not good enough yet but for more information see here

Sensational Spanish Supper: Patatas Bravas with Chorizo

 

Yesterday I decided to try out a new recipe. This was brought about more by current financial situation (aka poverty) than by any particular wish to experiment culinarily. But I'm so glad I did. This is such a simple and filling recipe that's both food porn and comfort food in equal measures. It's a traditional spanish dish often served in tapas bars. The spicy chorizo adds a lovely kick and you can experiment by using different types of spiced chorizo (for my meal I used garlic & herb chorizo). This recipe serves around 3 or 4 people so you can reduce the proportions if you are making just for one.

 Ingredients:

1 Onion (Chopped)

2 Cloves Garlic (Chopped finely)

1kg Potatoes (Cut into approx. 2cm pieces)

250g Chorizo Sausage

1 Red Chili (Chopped)

1 Tin Chopped Tomatoes

1/2 - 1 tsp Paprika

1/2 - 1 tsp Cayenne Pepper

Salt & Pepper

Method:

• Fry the onions, garlic & chili in some oil until the onions soften. Add the cayenne & the paprika (depending on how spicy you want it) & stir.
• Add the tomatoes & simmer for 20 minutes until it reduces to a thick sauce.
• Steam or boil the potatoes until soft.
• Fry the chopped chorizo in a separate pan for a few minutes until it releases some of it's oils.
• Add the potatoes & fry until both the chorizo & potatoes have started to turn brown. Alternatively you can deep fry the potatoes for a few minutes to turn them brown before adding them to the chorizo.
• Season the sauce, adding more cayenne & paprika if needed.
• Add the sauce to the chorizo & potatoes & serve.
• Enjoy

Breaded Fishcakes with Lemon Mayonnaise

As I said in a previous blogpost about fish, it's really not my favourite foodstuff. Having said that, while I was waiting to move into my new home I had an unbelievable craving for fishcakes. I've been making these for years and they are so versatile.

You can use any fish you like and add whatever vegetables you wish. It's the combining of all these things that make the fishcakes different each and every time you make them. I like to make large fish cakes and have one per serving. You can either deep fry or shallow fry depending on your tastes.

Most recipes use potatoes to fill out the cakes but I like using just the fish so that the fishcake is light and breaks away beautifully when you cut into it. In this recipe I've combined it with a lovely lemon mayonnaise that adds a lovely tangy taste fishcakes and acts as a dressing for the salad underneath.

Fish Cakes

Ingredients:

500g White Fish

1 Green Chilli (finely chopped)

130g Breadcrumbs

 2 Eggs 

1 Onion (finely chopped)

Flour 

Salt & Pepper

Lemon Mayonnaise

5 tbsp Mayonnaise

Fresh Lemon Juice

Method:

• Poach the fish until flaky.
• Mash the fish, onion, chilli & one egg in a bowl and mix thoroughly together. If it is too wet add a small amount of flour. Season with salt and pepper.
• Whisk an egg in a bowl. Prepare a plate with flour and another with breadcrumbs.
• Now comes the fun part! Take a handful of the fish mixture and mould it into a large cake/burger shape. 
• Dip the cake in flour and coat well, shaking off any excess. 
• The dip the cake in the whisked egg, making sure its completely covered.
• Then dip in the breadcrumbs and role until completely covered.
• Deep (or shallow) fry until the breadcrumbs turn a dark brown. 
• For the Lemon Mayonnaise, simply mix the mayonnaise with the lemon juice to taste (I like it very bitter)
• Place the fishcake on a bed of salad leaves and drizzle the lemon mayonnaise over it.
• Enjoy