Coming up in @goodfoodau, great bites to eat watching the @afl footy with, and what better than crisp buttery spiced Mexican empanada to wolf down while you’re snarling at #aussierules #richmondtigers, #geelongcats #westernbulldogs…hey, I’m doing my best here, better on @rupaulsdragrace grand finalists. But still, an #AFL grand final needs sustenance, and these empanada are the ticket.
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The empanada dough is fascinating: it’s from 1890 and in its method alone a relative of the hot water crust used for hand-raised pies and pork pie dough. But it has an egg yolk mixed through which makes it much easier to roll and stretch, plus I borrowed the tip about adding wine from another recipe in the old recipes I was reading (though you can make it with water alone if you like).
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Now I dug into the cookery history books for the knowhow here. The Empanada Dough, and the Zucchini with Chillies, Olives & Fresh Beans (Masa Para Empanada, & Empanadas de Calabacita) are based on recipes from La Cocinera Poblana 1890.
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The Beef Braised with Chorizo & Roasted Tomatoes (Estofado de Canero con Chirozones) is from Diccionario de Cocina: o el Nuevo Cocinero Mexicano 1845.
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These are so so delicious we made them twice and ate every single one. Will post more how-to pics soon.
