empanadas-theblindtaste-terrazzan

| Empanadas | 

Inspired by Kate Bush | Babooshka 

So while apparently everyone from Paris and New York rushed to London –  the lucky ones who got a ticket for Kate Bush’s out of the blue come back – I took some time to go visit my brother and wife in sunny Barcelona, or El Mas Nou, to be precise – a lovely beach village a few miles from the city center.

Since the choices on social media lately were either ice-bucket-craze or Kate Bush it was impossible not to revisit her discography. Babooshka – one of my favorites songs of her (I remember thinking the video clip was so crazy when I was young) is about a wives who want to test their husbands, but end up originating the adultery by seducing them under an alter-ego. We don’t want that to happen – do we? What about trying to keep your partner happy and satisfied? Much better. How do do that? Food. Obviously.

My sister-in-law, Blancaluz, not only is an excellent cook but has kept my brother, and all of the extended family very much satisfied with her argentinian cuisine secrets. Be it with dulce the leche various creations, tortillas, or these delicious beauties we are always craving for more. For the empanadas : the filling can be pretty much anything, but for this version she went veggie with textured soy protein, but you can always fo classical with beef!

| Ingredients for 12 |

Empanada dough

_ 450g of flour
_ 120g of unsalted butter
_ 15g of baking powder
_5g of salt

Filling

_ 400g of minced beef / textured soy protein
_ 12 green olives, pitted and chopped
_ 2 hard boiled free range eggs, chopped
30g of raisins
_ 1 green pepper, seeds removed, finely chopped
_ 1 onion
_ 15g of each : paprika, oregano, cumin
_ extra virgin olive oil
salt & pepper
_ caster sugar

| Step By Step |

  1. For the pastry, mix the flour, baking powder and salt in a bowl. Add the diced unsalted butter and rub into the flour using your fingertips until the mixture has the texture looks like crumble. Add a little cold water (one teaspoon at a time), mixing between additions, until the dough comes together into a soft dough (3-4 teaspoons should be enough). Roll the dough into a ball and wrap well in cling film, leave to rest in the fridge for an hour.
  2. Now let’s work on the filling. Start by boiling the eggs for 10 minutes, until hard boiled. Cool under running water, then peel and chop. Set to one side.
  3. Heat some olive oil in a frying pan, add the chopped onion and cook on a low heat until transparent and softened. Add the green pepper and minced beef / textured soy protein and fry over a high heat until the meat has browned, then add the paprika, and oregano. Remove the pan from the heat and add the raisins, olives, cumin and chopped eggs. Season to taste with salt and freshly ground black pepper.
  4. To assemble the empanadas, remove the pastry from the fridge, and open it on a floured surface and cut 12cm circles. Fill half of each circle, wet the edges with a little water, fold the non-filled half over the filled one and use a fork to seal the edges together while marking them so they look pretty.
  5. For the final step, one has to choose ! Either fry the empanadas in batches until golden and cooked through. Or glaze it with an egg yolk and bake them at 200°c for 25 minutes.
  6. Either way, sprinkle them with a little caster sugar before serving for a nice extra touch.

empanadas-theblindtaste-terrazzan-felipe


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What did you think about this recipe? Do you do something different? Leave your comment below ! 


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