Empanada love

Empanadas, seems the country is flooded with fast food stands selling this mouthwatering addictive snack. For me, any savoury stuffed pastry gets my taste buds dancing. Empanadas are historically from South America, Argentina to be exact, and there one can find many different fillings, both sweet and savoury encased in a variety of pastries, fried or baked.

Here we have become accustomed to the corn meal masa version filled with a savoury stew or pork or beef and fried. Whatever your fancy, why not try a few this weekend, better yet make some together with your kids and enjoy the homemade version. Bon appetit!

South American empanadas

For the dough

4 cups flour

2 tsp paprika

1 tsp salt

1 cup shortening

½ cup water

Combine flour with paprika and salt.

Cut in shortening until it’s the size of small peas.

Add water and bring the mixture together.

Refrigerate until ready for use.

Filling

2 tbs vegetable oil

2 cloves garlic, chopped

1 cup chopped fresh herbs

2 pimento peppers

1 onion, chopped

1 lb chicken or beef, ground

½ cup raisins

⅓ cup sliced green olives

Salt and freshly ground black pepper

½ hot pepper, chopped

1 beaten egg

Heat oil in frying pan, add herbs, garlic, pepper and onion, sauté until tender about 4 minutes, add meat and cook until no longer pink, about 5 minutes.

If your meat seems lumpy, then put it into your food processor bowl and process for 30 seconds, just until fine.

Remove, add raisins and olives, season with salt and pepper.

Preheat oven to 400F.

Roll each piece of dough into a 4-inch circle.

Place about one tablespoon of filling in the centre of the lower half.

Fold over and seal using a little water if necessary.

Place on a greased baking sheet, brush with beaten egg.

Repeat until all dough and filling are used up.

Bake for 20 to 25 minutes until golden

Makes 20, serve with spicy tomato salsa.

Cassava flour empanadas

2 cups cassava /yucca flour

½ cup all purpose flour

1 tsp salt

⅓ cup softened butter

Cool water to mix

1 lb ground beef or chicken

1 tsp ground garlic

1 tsp chilli powder

1 tsp ground cumin

1 tsp salt

2 tbs vegetable oil

1 small onion chopped

2 tbs Portuguese thyme or marjoram

1 tbs Spanish thyme, chopped

Beef

Season beef with garlic, chili powder, cumin and salt.

Heat oil in a sauté pan, add onion and sauté until fragrant and translucent add beef and cook until brown. Add Portuguese thyme and cook for a few minutes more.

Add the chopped Spanish thyme and add to beef, stir well.

Remove from heat; turn out into a shallow bowl, chill.

Pastry:

Combine the flours with salt and butter; rub the butter in with your fingers until a mealy consistency is achieved.

Add water gradually and knead to a soft dough.

Wrap and chill for 1 hour.

Roll out dough to 1/4-inch thick, stamp out 3-inch rounds.

Place 1 tbs filling onto the bottom centre of each round and fold the top portion over the lower portion, covering the meat, seal with a little water.

Heat some coconut oil in a frying pan, fry empanadas until golden and cooked through.

Makes about 12

Mushroom empanadas

For the dough:

3½ ozs lard or shortening

⅔ cup warm water

1 tsp salt

3 cups all-purpose flour

Melt the shortening, mix in the water, combine with flour and knead to a soft dough.

Bring to a ball and refrigerate for one hour.

Filling

1 lb small portabellas, stems removed

2 onions, diced

2 tbs veg or coconut oil

Few sprigs fresh thyme or ½ tsp Mexican oregano

2 tsp balsamic vinegar

1 cup grated cheese (optional)

1 beaten egg

Heat oil in a saute pan, add onions and cook until browned and tender, add thyme or oregano and stir, add the mushrooms and cook until tender, about 5-8 minutes. Season with salt and pepper to taste, stir in balsamic vinegar.

Remove and cool, stir in grated cheese.

Roll out the dough to about ¼-inch thick , stamp out circles, place some filling onto the lower portion, (this will vary depending on the size.

Cover with the top half, seal with some water.

Slightly roll the edges on itself and seal with a fork.

Refrigerate for another 30 minutes. Brush with beaten egg.

Bake in a preheated 400F oven for 20 mins.

Makes 15

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