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| Chorizo and Aubergine Empanadas |
Welcome back foodie!
My two weeks of freedom are sadly coming to an end *sob* so I thought I'd get myself back into gear before work by giving you lovely readers a tasty update.
A few weeks ago I was swamped with training duties at work and incredibly stressed, so I was constantly looking for ways to brighten my evenings with my husband. Following an accidental yet brilliant seat move in the office I got chatting with some fellow food loving colleagues and the idea for Empanadas evolved...
So here they are! Tasty pastry goodies with a sweet, spicy, savoury filling.
I first had empanadas in Buenos Aires and couldn't believe how delicious they were! Think of your favourite pasty and give it a bite-size Latino twist; empanadas! They're eaten as a snack really, or a street food treat, but with the right ingredients and sides you can easily make these your main meal.
As I decided to make these on a whim I had to go with whatever I could find in the fridge. Luckily I had a Jus-Rol ready rolled puff pastry just waiting to be used for such a delight! I scoured a bit more and ended up with chorizo, aubergine, jersey royals, onions and tomatoes. I diced all the ingredients and slow cooked them with olive oil and lots of warm spices - smoked paprika, chilli, mixed spice (for sweetness), garlic, oregano, coriander and cumin. After softening the onions and aubergine I deglazed the pan with tequila, which gives the filling a really sharp twist and keeps the Latin American vibe throughout. Cooking chorizo (as in chorizo designed to be cooked before it's eaten) is best for this kind of dish as it doesn't break down, but all of the delicious oils are released into your sauce. As the potatoes cook they help to thicken the filling and the end result is creamy and unctuous.
Once your filling is cooked to your liking, leave it to cool. Whilst it's cooling, roll out and shape your pastry ready for filling. I cut mine into simple rounds using a ramekin. When you're ready to bake, simply place a spoonful of your filling into the centre of your pastry round, fold it over and pinch the edges together in a crescent shape. Place on a cold baking tray, brush with beaten egg and bake at 200 degrees for approximately 12 minutes, or until golden brown and crispy.
These would be perfectly fine to eat as they are, but as they were for my dinner I served them with a fresh salad of spinach, baby kale and figs and a little garlic mayo for dipping. Absolutely delicious!
One packet of Jus-Rol was enough pastry to make 8 empanadas, ideal for a portion of three with my salad and one eaten straight from the tray ... I couldn't resist! The others were kept warm for my husband, which he ate with a plateful of chips.
These little treats went down extremely well in my house, so much so that I'm thinking about making them a regular snack. They'd be perfect for a girls' night with a bottle of wine, and even better for a dinner party with tequila margaritas. I might even consider them for half-time snacks next time the lads are round for the footy...
Have you tried these tasty treats before? Would you consider making them? I'd love to hear from you, so please feel free to leave your comments below.
~ Til next time, may your snacks be homemade and laced with tequila. Col ~
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