Just a few weeks ago, we shared our Farewell Columbia homage to our food faves from our home for the past three-ish years. One of Ally’s favorite things to do in Columbia was to walk up and down the market, pretending like she might branch out, but then settle back on her favorite empanadas for brunch. Can’t blame her! We’ve been a little apprehensive to make empanadas at home for fear we won’t do them justice. But since we have time off between graduation and starting our new jobs, we’ve promised ourselves that we would attempt some of the more intimidating/time-consuming/difficult dishes that we’ve been too afraid to try! Fingers crossed 🤞🏽
A lot of time when we attempt a recipe from a cuisine that we didn’t grow up cooking (ie: most of them), we struggle to find the authentic recipe. We don’t want to misrepresent anything on here. In standard fashion, we spent a lot of time scouring the internet for the perfect empanada dough recipe. For a basic empanada dough for baking, it seems that the biggest controversy is whether or not to use an egg in the dough. We decided to try no egg dough today. We mostly leaned on one of Ally’s favorite sites, Global Table Adventure, for our dough recipe and inspiration for the empanadas themselves. Her video of repulgue-ing the dough edges was really helpful! While Sasha made empanadas for her Argentina meal, we didn’t add the more traditional Argentine ingredients (hard-boiled egg, olives) to ours tonight – we wanted to start our homemade empanada adventure with a basic recipe. We also consulted an article – Common Empanada Mistakes – for help too!
Baked Beef Empanadas
(Roughly adapted from Global Table Adventure)
4 cups AP flour
2 tsp salt
16 tbsp (2 stick) cold butter
1 – 1 1/2 cups cold water
1 tbsp neutral oil
1 small onion, minced
6 cloves garlic
1 tbsp tomato paste
2 tsp cumin
1 tsp oregano
2 tsp chili powder
1/4 tsp cayenne (omit for those who can’t take the heat)
2 tsp paprika
1/2 tsp salt
10 turns fresh ground black pepper
1 lb ground beef
Prepare the dough first. Place the butter in the freezer for ~20 minutes prior to getting started.
Sift the salt into the flour.
Grate the cold butter into the flour.
Slowly stir the water into the mixture until a shaggy mixture forms. Then turn it out onto a floured surface and smush into a ball with your hands. (You don’t need to knead this dough!)
Refrigerate while preparing the filling.
Heat the oil over medium heat in a large pan. Once warm, add the onions. Cook, stirring occasionally, for 3-4 minutes.
The add the tomato paste and the herbs & spices. Cook another minute.
Now add the meat to the pan. Break up into small pieces and cook until almost completely done.
Refrigerate the filling while rolling out and cutting the dough. The filling should be cool before placing on the dough.
Remove your dough from the fridge. Roll out into two circles, an 1/8th of an inch thick. Using a mold (or a cup or a bowl), cut out rounds of dough.
Place a small dollop of meat into the center. Don’t overfill! Crimp the edges together to seal. (Check out the link in our post above or YouTube “repulgue” to get visual hints how to make it pretty!)
Preheat oven to 425 degrees. Bake the empanadas for 20 minutes or until golden brown.
*Side note: these can be frozen prior to baking. They then can be baked from frozen, adding an extra 5-10 minutes to the bake time.
Makes ~ 2 dozen – this obviously depends on the size you decide to make!
I don’t know if you noticed, but we haven’t shared too many posts this month so far (although our Sultan Selim Kofte was amazing & you should check it out!). A two-fold problem – we attempted a few recipes that we thought would be “blog-worthy,” that just didn’t turn out well, so we definitely couldn’t share our failures 🙄😬😣😉. And also, we used a few of our saved up vacation days to visit friends and watch UVA beat Wake Forest in Winston-Salem one weekend and to see our families in Nashville for a cousin’s wedding on another weekend! So we really haven’t cooked quite as much as normal this month!
Our lack of blogging this month is a little bit of a tragedy because January is National Soup Month, and I LOVE SOUP! I don’t know what month is better suited to officially be National Soup Month – what sounds more cozy and warming for chilly nights (and days!) than a big flavorful bowl of soup. It’s actually National Slow Cooker month too (probably for similar reasons…), so we just went ahead and did the two birds, one stone thing with this recipe – ✔️ & ✔️!
I’ve had this recipe saved on Pinterest for literally years I think. It comes from Gimme Some Oven, which actually is the very first blog I think I ever started following. I’ve made many of her recipes over the years, prior to the birth of our little infant blog. Check it out for some great recipes from a veteran blogger and much better pictures than ours! We tweaked her recipe just a tiny bit, adding a little extra vegetables & spices, because the entire world (or the 467 commenters on her post at least…) seems to love the original just as is! One little side note… one day we would like to make our own, traditional enchilada sauce, for this recipe or others. We were just feeling a little too lazy today for finding and roasting our own chilies. But we can only imagine how much better this soup would be when substituting authentic homemade enchilada sauce for the canned stuff!
As is my usual plan, when I’m uninspired and looking for something to make, I turn to a) the internet and b) a random cuisine from around the world. Is it because I’m American and have always eaten “American” food, that I think it’s the least interesting cuisine out there? Or is it because legitimate “American” food doesn’t really exist – just a combination of bits and pieces of all of our immigrant roots? I think it’s probably some combination of the two. Whichever reason, I was thinking Mexican for my dinner creation. And I wanted something a little different. I feel like in this country, we just assume that Mexicans live solely on tacos, burritos, and the occasional chimichanga. There’s so much more to Mexican cuisine than that (obviously), but I’m the first to admit I don’t know a whole lot about it.
Why did I call this post Sopa De Fideo (Almost)? Well, turns out the fideo connotates a specific type of noodle. Fideo looks like spaghetti noodles that have been broken into smaller pieces (and as such, most recipes you see for sopa de fideo tell you to purchase spaghetti and break it into smaller pieces.) Before I read more about it, I thought, “Hmmm… that orzo I have in the pantry would be a perfect substitute for broke spaghetti pieces…” Little did I know by substituting orzo, I essentially took away the namesake of the soup.
In a large pot, warm 2 tsp of olive oil. Add the chopped onions and cook for 5-6 minutes, until fragrant and translucent. Top this with a few turns on fresh black pepper.
Add the minced garlic, continue cooking for another 2-3 minutes.
Now, combine the garlic/onions, tomatoes, spices (cumin, cayenne, allspice), and 1 cup of stock in a blender or in a bowl with an immersion blender. Pulse until smooth.
Add the remaining 1 tsp of olive oil in the original pot. Once warm, pour in the orzo. Toss to coat with oil. Toast the pasta, stirring frequently, so it becomes golden, but does not burn. Give this ~5 minutes.
Now return the blended mixture and the remaining cups of stock to the pot. Stir to combine.
Bring to a boil and then lower heat. Allow to simmer for 10 minutes. The pasta will plump up and the soup thicken a bit.