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Rustic Chicken Empanadas

10 Sunday Sep 2017

Posted by Fabric of Madness in chicken, Dinner, Pies, Salads, Uncategorized, Vegetables

≈ 1 Comment

Tags

chicken, empanadas, pastry, Salads, vegetables

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Mr MWCED makes a mean pork empanada, however I had borrowed a cook book from the library and saw a chicken empanada recipe and decided that was worth trying.  The book was one of Annabel Langbein’s, love her style, and is virtually the same as her recipe though I have changed some of the measurements.

The other thing that intrigued me was that this recipe uses Kumara (sweet potato) instead of plain old potato.  Now that in itself is worth trying the recipe for,  though to be honest I don’t usually like Kumara but thought that as it is grated the taste will probably be muted.  And so it was.  A good trick to get fussy people (a la me) to mix up their vege intake.

I’ve called these ‘rustic’ because I didn’t take too much care and attention in ensuring that each pastry was nicely folded and crimped.  I was a bit short of time – we were just about to sit down and watch the ABs play Argentina – and who wants to miss any game time!    We found that 2 empanadas each was Plenty.  Making eight means that we have frozen half of them and they can be a meal another time.    And they definitely will be another meal – as they tasted great.

We ate a coleslaw with the empanadas.  It was a mix of green cabbage and some red cabbage leaves from the garden (though they were dark green), and a couple of ‘red’ spring onions which had sprung from the compost.  Oh, don’t you love the magic of compost when it nutures seeds and then throws up wonderful surprises!

Rustic Chicken Empanadas
Serves 4

500g Chicken mince
2 tbsp olive oil
2 cloves garlic, crushed or finely chopped
3 tbsp tomato pate
2 tsp ground cumin
½ tsp chilli flakes
1 tsp soft brown sugar
1 small green pepper, cored and diced
1 medium kumara, peeled and grated
¾ cup water
1 tsp salt
1 tsp ground black pepper
handful of chopped fresh coriander
1 beaten egg, to glaze.

Yoghurt and Olive Oil Pastry
3 cups high-grade white flour
1-1/2 tsp salt
¾ cup olive oil
1 cup natural yoghurt

Pastry: combine flour and salt and add to bowl of food processor. Add oil and yoghurt to flour and mix until dough forms a ball. Turn out onto a lightly floured bench and knead 10 or 12 times until smooth. Wrap in plastic wrap and put in refrigerator for around 30 minutes. You don’t have to use this immediately, it will keep wrapped in the fridge for a week or can be frozen.

Chicken Filling: heat a large frypan and cook chicken in oil until no longer pink, breaking it up into a fine crumb with the ack of a spoon. Add grlic, tomato paste, cumin, chilli and sugar and cook for 2 minutes. Add green pepper, kumara, water, salt and pepper and cook on medium heat until kumara is soft, about 5 minutes. Mixture should not be sloppy, so cook for a bit longer if necessary.   At end of cooking add coriander.

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Chicken mix before adding liquid

Preheat oven to 180C fanbake and line an oven tray with baking paper. Form pastry into a log and divide into 8 evenly sized pieces. Roll each piece out to a circle around 20cm diameter (about the size of a bread and butter plate). Place 2 tablespoons of mixture on one half of each circle, leaving a 1cm pastry rim.

Fold pastry in half to enclose filling and then roll in and crimp edges to seal firmly. Brush with egg wash and bake until golden, about 20 minutes. Serve warm or cooled. Can be stored in fridge, cooked, for up to 4 days or freeze then thaw and reheat.

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Coleslaw:  No measurements –  just chop finely some green and red cabbage (though as I said earlier my red cabbage leaves were green – go figure).  Add to cabbage a pinch of sugar and salt.  Mix this through cabbage – best with your hands.  Add chopped onion, red pepper and anything else you would like.  I would normally add some grated carrot but we were carrot-less. Throw in some chopped parsley too.  Then make a mayo.  Mine was a mix of cider vinegar (about 1 teaspoon), some sour cream, some mayonnaise and a big dollop of dijonnaise, followed by salt and pepper to taste.

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Hello Again! Another Galette…..

13 Monday Mar 2017

Posted by Fabric of Madness in Dinner, Vegetables

≈ 1 Comment

Tags

corn, pastry, potatoes, vegetables, zucchini

Well it’s been a while between drinks, or more to the point, recipes.   Such a lot has happened since the last post. We have moved, Christmas and birthdays have been and long gone. Special friends have been to visit and are now home. Winter has turned into Spring, then Summer and it seems we are now getting into Autumn again.   The days of late dinners outside, salads galore, cold drinks seem to be waning.

And so it was on Sunday when I was faced with what to cook for dinner. It had been a dismal day, grey clouds and plenty of rain. My usual question around 4 o’clock “What to Cook? What to Cook?”.

Didn’t feel like meat, we had a chicken burger the night before (home-made) so it was going to be vege.   Put the ingredients into Google and POP, here is what came out. Didn’t need to do any surfing, I thought this was perfect. Of course there were a few wee changes – I’ll note them down through the recipe.   I have posted a galette recipe before, but they are so versatile, and anyway, you probably can’t be bothered trawling through the history.

Thanks to flourishingfoodie.com for the inspiration and the recipe.

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Here is my take:

CHEESY POTATO, CORN, AND ZUCCHINI GALETTE

serves 6

Pastry:  
2-1/4 cups all purpose flour I used half white and half wholemeal
½ cup grated parmesan cheese  
1 tsp salt  
1-1/2 sticks cold unsalted butter, cubed Equivalent to 126 grams of butter. I did not use unsalted (we never seem to have it when I want it!)  

I also subbed about 1/2 cup of sour cream for some of the butter

1 egg yolk  
1 tablespoon milk  
In a food processor, pulse the flour, Parmesan cheese, and salt. Add the cold butter, and pulse until crumbly. Add the egg yolk and pulse until combined. Slowly drizzle in the cold water and pulse until the mixture comes together. Add enough water so that the dough comes together and is not crumbly, but not sticky or wet. You may need to use more or less cold water. Do not exceed 1/2 cup.

Place the dough onto the counter and shape into a disk. Wrap in plastic and place in the fridge for 30 minutes or more.

 
   
Filling:  
1 tablespoon butter  
2 medium potatoes, peeled and chopped  
1 cup of corn I used corn straight from the husk, uncooked. If you use cooked I suggest you add this after cooking the veges.
2 small zucchinis, chopped Lucky for us these were straight out of the garden
7 white mushrooms We don’t eat mushrooms, so I left these out and subbed one small white onion, finely chopped
1 cup cheddar, grated  
Salt and pepper  
Preheat the oven to 350ºF.

Place 1 tbsp butter in a large frying pan, and heat on medium. Fry the potatoes, corn, zucchini, and mushrooms/onions until the potatoes are light brown and soft, approximately 20 minutes. Add salt and pepper to taste.

Remove the dough from the fridge and let it rest for 5 minutes.

Place the dough onto a piece of parchment paper. Lightly flour the surface of the paper and the dough. Roll out the dough into a 10-inch round circle, 1/4 inch thick. Place the filling in the middle of the circle. Sprinkle the grated cheese on top. Fold up the sides of the dough and press into the filling to secure. Lift the parchment paper + galette and place onto the baking sheet.

   
Egg Wash:  
1 egg yolk  
1 tablespoon milk  
In a small bowl, whisk the egg yolk and milk. Brush the galette pastry with the wash.

Place the baking sheet into the oven and bake for 20 minutes, or until the crust has turned golden brown.

Remove from the oven. Slice into 6th’s and serve warm. 

You can use sour cream and “hot Sauce” as garnishes.   Luckily for me Mr MWCED had earlier that day made some chilli jam so that was our preferred garnish, and very good it was too.

And on the side we had a green salad.

13Mar8

 

 

 

 

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Spicy Vegetable Pie with Cumin Pastry

06 Monday Jun 2016

Posted by Fabric of Madness in Dinner, Pies, Uncategorized, Vegetables

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Tags

cumin, pastry, vegetables

Another winter day and feeling like something warming and tasty and vege.  A bit of a search on the net while sitting in front of the fire with a glass of wine – almost don’t need dinner!   Though Mr MWCED may not agree,  I am sure he would enjoy a nourishing meal.  Found a recipe on Naive Cook Cooks which sounded just perfect.  The original recipe has cauliflower, which we don’t eat,  and we don’t usually eat peas,   so I subbed a few vegetables, and roasted some,  which makes it a little different.   I’m sure you could make your own version too.    The pastry is Wonderful!   The toasted cumin seeds really do add a great taste,  and the recipe reminds me of the simplicity of pastry for galettes.   Getting all the vegetables together does take a little time,  and am sure there are a number of ways you could reduce the time – don’t roast anything, using frozen veggies,  pre-prepared pastry, etc.   But if you do take the time, believe me you won’t be disappointed.

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INGREDIENTS

Pastry with toasted cumin seeds

  • 1 cup all purpose flour
  • ⅓ cup whole wheat flour
  • 2 tsp cumin seeds, toasted
  • ¾ tsp salt
  • Pinch of sugar
  • 150 grams cold butter, cut into small pieces – oops, i originally had 15 grams, that’s not going to be an exciting outcome!
  • ¼ cup low fat milk
  • ¼ cup sour cream (sub yoghurt if you don’t have sour cream)

For filling

  • 3 medium size potatoes, boiled, peeled and mashed using hands or potato masher (keep back about 1 cup and chop into chunks
  • 1 large courgette, chopped into small pieces
  • 1 medium size carrot, chopped ~ ¾ cups
  • 10 brussels sprouts, chopped in half and roasted
  • 1 medium parsnip, cut into chunky slices and roasted, then cut into dice
  • 1 medium red onion, chopped
  • ¾ cup chopped green bell pepper
  • 2 or 3 garlic cloves, finely chopped
  • 1 Tbsp olive oil
  • 3 tsps chilli paste
  • ½ tsp cumin seeds
  • 1 Tbsp ginger, grated, or 2 tsp of ginger paste
  • Salt to taste
  • 1 tsp turmeric powder
  • 1 tsp lemon juice
  • 1 egg, lightly beaten for egg wash or use melted butter

Pastry

  1. Pastry with Cumin Seeds :For toasting cumin seeds, place cumin seeds on a pan and toast on medium heat for around 3-5 mins with occasional stirring.
  2. In a bowl, mix all the dry ingredients.Grate frozen butter and work with hands until mixture resembles small oat sized pieces. Make a well in center and add milk and sour cream. Mix it using a spoon. OR – put flour and butter into a food processor until butter is mixed – then add milk and sour cream until pastry starts to come together. On a well floured surface, transfer the dough from the bowl/food processor and using hands bring it all together and knead only until it all comes together. DO NOT KNEAD TOO MUCH.. Transfer the ball of dough in a plastic wrap and chill.

 

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VEGETABLES

Before you started the pastry you can put the brussel sprouts and parsnip into a pan with some olive oil – roast for around 30 minutes until soft. To use you may wish to remove the top layer of the brussels sprouts if they are browned and a little dry.

  1. Filling : In a pot, add oil. Once hot, add cumin seeds and let them splutter. Add onion, courgettes, green pepper and garlic, and saute for around 10-12 minutes on low-med flame until softened. In another pot, add carrot, cover with water. Boil the carrots for around 10 minutes. Drain and transfer the carrots to the pot with cooked onions, courgettes, pepper and garlic. Saute them all together for another 10 minutes. Add mashed potato, ginger, salt, turmeric powder and lemon juice. Mix and cook for another 5-7 minutes. Mix in potato chunks. Taste and adjust seasoning if needed.
  2. Keep aside.
  3. Now take the dough from the frige, unwrap and place on a well floured surface. Divide it into two. Roll out the first ball into a rectangle . You can trim the edges for uniformity. Move the rectangle onto a baking paper lined oven tray. Place the filling in the center leaving a border all around. Roll the other ball into a similar shape. Place it on top of the filling layered rectangle and seal the sides with hand or a fork. Make slits using a knife.
  4. Using a brush, coat the top with egg wash.
  5. Bake the pie for 20-25 minutes in a 425F pre-heated oven, or until golden.
  6. You could also make individual pies.
  7. Serve with mango chutney (or any other sauce that will complement the cumin/tumeric tastes).

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This would easily be enough for 4 to 6 people, especially if you serve it with a salad.  I’m looking forward to taking some to work for lunch!

 

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