Everyone is familiar with empanadas. These tasty little puffed parcels originated from Spain and Portugal and have travelled across oceans to the Latin Americas and… to the Philippines.
Yes, my dear friends, it is that time of the month again when the wonderful world of foodblogs come alive with the assault of Filipino dishes thanks to our humble little Kulinarya Cooking Club. Since Trissa, Kath and I started this just a mere 4 months ago, it has grown into a gathering of like-minded individuals all working together for one common goal: to promote the Filipino culture through its fantastic food. This culinary adventure has sprouted not just hidden talents from the club members, but also fond and wonderful memories of both our childhood and heritage.
This month, we had the pleasure of Kath choosing the theme for March. She chose empanadas as, according to her, “I wanted to pick something that I have never made before.” I’m glad that she did though: I’ve never made empanadas before because I’ve been so scared of making my own pastry. Pastry scares me… making my own pastry makes me shiver with nervousness and hence I would opt for the frozen kind instead. Because of this, I was contemplating on just using the short cut, frozen pastry, but considering it’s a Kulinarya dish I stopped myself and instead went for the kill. Like Kath, I wanted to make something I’ve never made before… and guess what? I made my very own pastry! And it worked!!!!!
Even while growing up, empanadas have been one of my favourites. I usually get to eat this in parties, as it’s the quintessential party finger food to have with your Coke (the Coca-Cola kind, my dears). It’s the perfect meryenda (afternoon snack) food – packed with carbohydrates and protein that we Filipinos love.
This is the “healthier” version – I decided to bake instead of fry the empanadas, which is the usual method of cooking, because of two things: I wanted to see how different baked tasted vs the fried kind, and I was tad lazy with frying. The end result was the best of both worlds: it tasted similar to the empanadas of my childhood, but with less calories. And I think that’s just fabulous!
Pork Empanadas
Recipe adapted from here
Makes approximately 12 big empanadas or 20 small empanadas
CRUST
2 1/2 cups plain flour
3 tbsp sugar
1/2 tsp baking powder
1/2 tsp salt
200g butter
7 tbsp iced water
1 egg, lightly beaten with 1 tbsp water (for brushing)
FILLING
3 cloves garlice, minced
1 medium onion, chopped
400g minced pork
1 potato, diced
1 carrot, diced
100g raisins
Olive oil
Salt and pepper
CRUST
1. Mix the flour, baking powder, sugar and salt together in a bowl. Add butter and using a knife or pastry cutter, blend all ingredients until resembling breadcrumbs.
2. Add iced water one tablespoon at a time, until forming a soft dough. Roll dough into a ball.
3. Flour a sheet of baking paper and place dough in the middle. Wrap the paper around the dough and chill in the fridge for 30 minutes.
FILLING
1. Saute the garlic and onions with oil. Add pork, salt and pepper to taste. Cook mince for approximately 30 minutes. Add potatoes and carrots. Cook for further 10 minutes. Add water constantly to avoid burning the mince.
2. Add raisins and adjust the taste with salt and pepper. Leave aside to cool.
TO ASSEMBLE
1. Preheat oven to 200 deg C. Roll the dough using a rolling pin into 3mm thin on a floured surface.
2. Cut 10cm diameter circles using a round cutter or a bowl. Place 1-2 tbsp of the filling on one side of a cut round dough. Fold the round dough in half, and seal the edges using a fork.
3. Place half moon shaped filled doughs in a lined baking tray and brush the tops with the eggwash.
4. Bake for 20 minutes. Serve warm.
…
Kulinarya Cooking Club was started by a group of Filipino foodies living in Sydney, who are passionate about the Filipino culture and its colourful cuisine.
Each month we will showcase a new dish along with their family recipes. By sharing these recipes, we hope you find the same passion and love for Filipino Food as we do.
If you’re interested in joining our Kulinarya Cooking Club, please feel free to drop by our foodblogs and leave a comment – we would love to hear from you!
Say hello to the other members of the Kulinarya Cooking Club!
Olive http://latestrecipes.net
Caroline http://whenadobometfeijoada.blogspot.com/
Peach http://www.thepeachkitchen.com/
Cusinera http://busogsarap.com
Asha – http://forkspoonnknife.blogspot.com
Malou - http://www.impromptudiva.com/
Cherrie – http://sweetcherriepie.blogspot.com/
Acdee - http://acdee.blogspot.com/
Valerie – http://www.acanadianfoodie.com/
Bel – http://www.foodgeek.webs.com/
Divina – http://www.sense-serendipity.com/
And of course… Kath of A Cupcake or Two and Trissa of Trissalicious!
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