Empanadas are the ubiquitous South American or Spanish pie – a pastry turnover with a filling of meat or cheese which is either baked or fried. Ours were baked with 2 different fillings: a corn and cheese filling and because we’re in Australia a lamb filling. Our Chilean friend Inês supplied Jane with the pastry recipe. We served them with a tomato, fresh parsley and oregano salsa.
For the lamb filling preheat your oven to 180ºC (350ºF). Place a lamb shoulder in an oven tray on some roughly chopped onions. Rub with oil and season with sweet paprika, ground cumin, dried chilli flakes to taste, ½ a teaspoon of sugar, salt and freshly ground black pepper. Pour some chicken stock into the bottom of the tray and cook, covered, for 2-3 hours until the lamb is soft. Shred with a fork and include the onions. When filling the empanadas make sure to add 1 or 2 pimento-filled green olives. For the corn filling, sauté 1 chopped onion and some fresh green chilli until the onion is soft. Add corn kernels and chopped roasted red peppers and continue to cook for a few more minutes. Turn off the heat and add a generous amount of coriander (cilantro). When you fill the empanadas, add plenty of melty cheese to each one. For the pastry combine 4 cups of self-raising flour with ¼ of a cup of butter and 1 teaspoon of salt. Cut the butter into the flour until you have a coarse meal – if you have a food processor it’s a great time saver. Add 175 – 200ml (6 – 7 fl oz) of very warm (but not hot) milk, kneading until you have a smooth and elastic dough. Cover and let rest for 20-30 minutes. When the pastry has rested roll it into a log and divide evenly into 12 – 15 balls depending on the size you prefer. Preheat your oven to 190 – 200ºC (375 – 400ºF). Roll each ball into a thin pastry disc and fill, then fold in half allowing enough pastry at the edges to either pinch and roll or press with a fork. Make 2 or more holes in the top of each empanada to allow steam to escape. Place them on a baking tray lined with baking paper. Finally, brush with an egg wash and bake for 20 – 30 minutes until golden brown.
michelle picker cooks 