Perhaps I should rather title this post Recipe: My Take On An Empanada, because the recipe I’m furnishing you with today is possibly not true to the Galician version of this pastry, and I don’t want to tread on toes for culturally appropriating something that is not mine to appropriate.

A quick Google and Wiki search (because I don’t have a Britannica Encyclopedia in my home) states that the name Empanada comes from a word that derives from the verb loosely translated meaning ‘to wrap or coat in bread’- quite simply a pastry encasing anything from meat, to seafood, to vegetables or even fruit. So, in simple South African terms, it’s a pie.

I came across the humble empanada in 2005 when I met Antons’ friend Ramon for the first time. I was visiting my future hubby here in Strasbourg where he was living at the time. We had been invited to an apéro soireé and my hubby was very excited that his friend would be bringing his famous empanadia. At that stage in my young life, I honestly didn’t know what he was talking about, but Ramons’ tuna emapanadia were delicious!

With strange irony, later that year I started a job at the Michelangelo Hotel in Sandton, Jhb. I worked with a really talented team of young enthusiastic chefs for that year, the highlight of those days being the monthly wine tasting evenings. Once a month we hosted a 5 course dinner for 120 guests, complete with an amuse bouche, starter, soup, main course, cheese course and dessert course. They were always epic days starting at 6 in the morning, ending at 11 at night, with very little time for a break in between. It was for one of these occasions that I discovered a variation on the humble little empanadia, a teeny tiny bite size pastry filled with something to accompany a particular dish. While I had come across empanadas earlier in the year with Ramon, I had not actually made them, so when we made them for work later, we used cream cheese, butter and flour and I just assumed that was the standard recipe.

It’s now 15 years later, and I have spent nearly 4 months chilling at home with my days relatively free to be as creative in the kitchen as my heart pleases. This included spending my Friday mornings sitting with a cup of tea seeking inspiration for the weekly menu and shopping list, trying not to repeat meals too frequently. (Yeah, I know, I have spoilt myself and my family, and am grateful to have the time to do it.)

I have already written about using beef shin here . The beef shin that I have been buying during lock down is well over a kilogram in weight, so after cooking the shin for one meal, I set aside some of the meat for a separate second meal, and since hubby was reminiscing about game pies that his Mom makes during hunting season, I arrived at the idea of trying an empanada out on my family.

Since a recipe from a friend is always nicer than a recipe from the internet, I initially popped Ramon a WhatsApp message to ask for his, but his didn’t use cream cheese and I was kind of set on using the massive tub of fromage blanc in my fridge, so I turned to the net, and found a variation that worked for me.

The first night I served up the beef and vegetable empanadas with sweet potato chips, Beth was peering at her plate as if I was serving deep-fried snake-skins, and I was dreading the moment when she would pick at dinner and claim a lack of hunger. Don’t we all love that moment?

Turns out I was wrong. Dinner was a hit, and I have had more requests for empanadas since then, so I’ve had to write the recipe down in my book for future reference. Also, I have adapted it a little so I thought I could share it with you.

An empanada is a pastry case, made with flour and butter. Its easy to make, it’s not fussy or difficult to work with, and pretty forgiving even on a hot day. Even so, it’s always a good idea to keep your ingrediants cold when working with them, so once the pastry is done, let it rest in the fridge for at least 2 hours before rolling it out and cutting it. Perhaps I overstate the concept of an ‘easy fuss free’ meal. While this pastry is easy to make, the process of rolling out and cutting pastry, and preparing the filling, it does become time consuming. However, you can make a large batch and freeze the leftovers for another time if you want.

For the filling: You can try anything that is not wet, nor too chunky or solid, so shredded meat, chopped vegetables, some cheese and fresh herbs, or for a sweet treat, you could use a fruit compote, or chocolate spread with roasted nuts if so inclined.

I make my pies into half moon shapes. Simply trace your knife around an appropriate sized plate placed on top of the rolled out pastry to cut circles. I place a large spoon of the filling in the middle of the cut pastry, brush a little egg wash over the edge of the pastry, and fold it shut. Press the edges over with the back of a fork or spoon and pop them onto a baking tray-either a greased tray or lined with baking paper. Again, I let the filled pastries rest in the fridge to stay cold for a while longer- pastry really does cook better if its cold.

Cream cheese Empanada

125g  cup Butter, softened

100g Fromage Blanc *

200g flour, sieved

Generous pinch of salt

(2 tablespoons of icing sugar if you’re doing dessert empanadas)

1 egg and 15ml milk beaten to make an egg wash.

*To replace fromage blanc if your’re not in France, you can use cream cheese

·        • Cream margarine and cream cheese in bowl.

·        • Blend in flour and salt.

·        • Chill for 2 hours at minimum (or overnight if you’re trying to line your ducks in a row) .

·        •Roll dough on floured surface. Cut large discs with a suitable sized cutter. I use a plate that is about 18cm in diameter.

·        • Brush the edge with the egg wash and spoon on your filling; Fold it over to close it up and seal the edges with fork.

·        • Place on baking sheet.

·        • Brush the egg wash over empanadas.

·        • Bake at 180 degrees for 15 minutes.

 

Sweet Potato Oven-Baked Chips.

(With regular potatoes too, as Beth doesn’t eat sweet potato)

A few years ago my MIl and I came across a method to do oven baked chips that made them as appealing as deep-fried chips.  It involves using oil, cornflour, a parmesan type cheese, and your favourite chip spice.

Cut up enough potato (in to chip sticks) to fill a large oven tray.  It won’t work as nicely if you have to double-layer your potato, so bear in mind not to over-do it.

I have started using baking paper under all of my baking- it’s easier to keep my oven trays in a better condition, although not entirely great if you’re an eco-warrior.

You’ll need to mix your and cornflour and seasoning in to all the potatoes, so either in a large bowl or directly on to your roasting tray.  

Preheat your oven to 180˚ C.

For the 4 of us, I use:

• 300g sweet potato and 3 medium sized regular potatoes
• 25ml oil (olive oil or sunflower oil will work fine)
• 30ml cornflour
• seasoning: salt and pepper, or if you have a mix you use, go for it 
• 15ml dried parsley

Mix everything up so that all the potatoes are coated.

Then place them on to the baking tray, spacing them evenly over the surface.  

Next, using a fine grater, grate a type of Parmesan cheese over the top of the potatoes and then put the tray in to the oven.

Cook them for 25-30 minutes.