Goallll!!!! My eyes are currently glued to the FIFA World Cup app on my Iphone and Brasil just scored. That’s right ladies and gents I am one of the many who has become addicted to the world cup. I really have no choice in the matter as my wife is from Brasil and it is like a religion there. Today, of course I am at work and can’t enjoy the game to its fullest, but that doesn’t necessarily stop the rest of you. To enjoy the games, I suggest broadening your horizons beyond the atypical bottle of beer. I have been coordinating my meals with whoever is playing at the time. For example if Italy is playing I go for Italian food. If France scores it must be haute cuisine! With all the above, how can I not pour a decent bottle of wine. Seeing how the Cup is in South America and so many Latin American nations enjoy empanadas, I thought I would share my recipe with you.
Ingredients For the filling
1 tablespoon vodka (this will help the crust become flakey since it will evaporate in the oven)
4-5 tablespoons ice cold water One egg lightly beaten
Preheat oven to 425 degrees F.
For the dough, in a large mixing bowl add the flour and salt. Mix by hand. Next add the lard or shortening. Using a fork and knife cut the lard into pea sized pieces. Now add the vodka and water one tablespoon at a time, mixing into the bowl with a fork. When the flour has combined into large clumps with the lard gather up the dough and form into a large ball. Divide into two balls and wrap in plastic wrap. Place in your refrigerator for 30 minutes while you make the filling.
Now onto the filling, add vegetable oil to a cast iron or heavy bottomed pan. On a burner heat the pan to medium high and add onions. When onions turn translucent add the ground beef. Brown the meat and add the cumin and paprika, then the olives. Mix in the spices and
1 lb of ground beef
1/2 medium onion (Walla Walla Sweet of course) finely diced
2 teaspoons of ground cumin 1 1/2 tablespoons of sweet smoked paprika 1 cup green pimento olives chopped 2 tablespoons vegetable oil Optional (chili flakes to taste) Salt to taste
1 1/2 cups all purpose white flour 1/2 cup whole wheat flour 1 teaspoon salt
2/3rds cup shortening or lard plus 2 tablespoonsseason with salt to taste. At this point I like to drain a little bit of the grease off.
Next lightly flour a large surface on your kitchen counter for rolling out the dough. Take one of the dough balls out of your fridge and gently press into the floured counter top with the palm of your hand. Now roll the dough out with a large rolling pin that you have also lightly floured. Roll the dough out till it is about 3mm thick. Next using a soup bowl as a guide cut a four inch diameter circle into the dough. You should be able to get four circles made with each dough ball and another four if you recombined the scraps of dough. Now place one large spoon full of filling onto the circle. Wet your fingers with a little water and run them along the edge of the circle so you get a good seal. Fold the empanada in half and seal the meat into the middle. Seal in the edge using a lightly floured fork. Once you have done this with all your empanadas, place them on a baking sheet. Now lightly brush the egg over the empanadas and place in the oven. When the empanadas turn golden brown after 18-20 minutes let cool for a few minutes then serve them hot with a few lime wedges for taste. This goes great with almost any red but since it is a Mendoza empanada you should drink Malbec and since I supplied you with the recipe you should drink our Tertulia Malbec! (Warning shameless self promotion) By the way our 2008 Malbec is amazing and 30% 0ff with free shipping included! (Ryan's daughter Sophia shows off her Dad's amazing cooking skills & her true love of futbol!)