Now that Autumn is well and truly here, may I suggest this warming little spanish treat. Loosely based on the Spanish or Portuguese Empanada, these are a typically Yorkshire version; bigger, and with more of everything. They also taste good cold, so bake some up, and take them along to your bonfires next month. I also totally advocate using frozen pastry; the quality is excellent these days – although feel free to make your own, if you like! As usual with me, all measures are approximate – so put more or less in of whatever you like. But here’s what I did.
1. Firstly, take one large potato and chop into chunks. Par-boil the pieces until soft enough to put a skewer through. Drain and set aside to cool.
2. Now, make the filling. In a large frying pan or wok, heat up a large glug of olive oil, and add: your potato chunks, 200g of diced turkey thigh, 100g of Chorizo, chopped into small cubes, one large, diced red onion, and one 1 small diced pepper. Fry gently until the veg is soft and the meat browned. When done, add a little more oil, and about 4 tbspns of Tomato Puree. Mix and coat the mixture. Then add 3 chopped or minced cloves of garlic and two chopped chillies. Add a dash of Tabasco, too – it adds a little sweetness. Add a teaspoon of water, and season the filling mix with salt, pepper, and some dried Rosemary.
3. Leave the mix to cool – very important – and preheat your oven to 200c.
4. Roll out your Puff pastry, and re-knead if frozen (I find this just helps it get more pliable). Roll into sheets and, using a saucer, cut out four circles. You should be able to get two from each sheet.
5. When the mixture has cooled, divide it onto the sheets, and fold over and crimp to make pasties. If the mixture is not cool, your pastry Will fall apart, so don’t jump the gun here.
6. Glaze with oil, butter, egg or milk and bake for about 20 minutes until crispy.
7. Crack one open, and enjoy.
You can make these as hot as you need, but do add the chilli – it makes them what they are. You could also experiment with the fillings, and add fish or pork, if you like. You’ll notice I’ve used Turkey thigh meat rather than chicken or turkey breast – I find that the thigh is not only tastier, but remains moister much longer. These pasties can be frozen, too, as long as all of your meat is fresh the first time around.
To combat the heat, I washed these down with some of William Bull’s Red Angus Pilsener. this chilled Australian offering had a little earthiness in the body, but was certainly crisp enough, and had masses of lemon and lime sherbertiness on the nose and the end of the sip. Very refreshing indeed, and stove off the chillies with no problem at all.
Overall, an interesting beer that I would drink again, if only to give a more serious appraisal. Still a pint of this on a hot day wouldn’t go amiss at all.