Tuesday, February 10, 2015

Empanada, basically...

Andy and I had a great time registering for wedding gifts.  It was very strange at first, but we go used to window shopping quick enough :)  All the things that we've been stretching out their use - dull knives, dingy towels, hand-me-down toaster oven....ugh make it stop!! - we finally got to upgrade!  I'm all for just going for it and buying what you need if you need it.  Do we need a new cheese grater?  No, not really, this one is fine.  Really, it's fine.

But ya know, we just bought our first house.  We realize its important that we pace ourselves and not go crazy buying stuff.  Don't get me started on furniture.

My point is, we got to register for pie dishes!  I've never had one, he's never had one, we had to borrow his mom's pie pan to make a pecan pie one Thanksgiving (SO good.  But unfortunately now I know how the sausage is made...) .  So we registered for a set of two.  Now, I don't really make pies.  And we don't really eat pies.  Pies are great, I have nothing against pies but...I guess its not the dessert of choice.

Either way, we have them.  Two beautiful glass Pyrex pie dishes.  And my hunt for savory recipes that involve a pie dish begins!

A quiche is the obvious choice, but there is only two of us and there is no way we're eating an entire quiche in one meal and I just don't know about reheating egg.  I'm not ruling it out, I'm just not there yet.  It'll probably happen soon, since I'm talking about it.

Search 'savory pie recipes' on Google and you'll arrive at Cooking Light.  That's cool.  View all, okay.  Pork and Pepper Pie?  Let's see...

Here is the recipe that my recipe originated from.  I changed it a little bit and have zero regrets.  Yummm!  This recipe is in the line up.  It has made the cut!  My husband said "I didn't know that I wanted my food in a pie.  And now I want all my food in a pie form."  I said, can I quote you on that?  And here it is...




Raw veggies make me so happy and thankful :)
Beautiful shallots!



I would have loved to use fresh tomatoes but they didn't look great at the store so I bought canned whole tomatoes and chopped off the inevitable stems that are still stuck in these Roma tomatoes





This happened.
The turkey is almost fully cooked; next add carrots since they take the longest to cook.

Prosciutto di Parma



I pushed the veggies & meat to one side to give you an idea of how much liquid was in here.
Looking sort of pie-like!

A touch of grated manchego!

Tucked crust.
30 minutes later - wow!  Better than I expected.



Empanada, basically...

Filling Ingredients:

1 lb ground turkey (ground pork, chicken, beef, tempeh would all probably work)
3 cloves of garlic, minced
1 tbsp paprika
1 tsp dried oregano
salt to taste
2 tbsp olive oil
2 shallots, minced
1 c carrots cut into small cubes
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 c chopped tomatoes
1 sweet onion, chopped
4 tbsp white wine (we like muscadet)

Dough Ingredients:

2 3/4 cup flour
1 tbsp baking powder
1 1/2 tsp salt
1/4 c olive oil
1/2 c water
1 large egg, lightly beaten

Directions:

Prepare vegetables - clean and chop them, set aside.  Keep carrots and garlic in separate bowls/containers.

Prepare the dough.  Combine flour, baking powder & salt into large bowl and stir with a whisk.  Make sure not to pack flour, just lightly measure and level off with a butter knife.  Combine water, oil & egg; then add to flour mixture.  Turn dough out onto lightly floured surface.  Knead until almost smooth.  Divide dough in half and cover with plastic.  Let rest 30 minutes.

Prepare filling in the meantime.  Heat oil in large pan (I like to use a wok for extra space!).  Add turkey, paprika, oregano, salt, minced garlic, cook on medium heat until turkey starts to crumble and turn lighter (not pink).  Add carrots, stir and cook for about 8 minutes.  Add bell peppers, onion, shallots,  tomatoes and wine.  Turn heat to simmer for 15-20 minutes.

Spray pie pan with Pam or cooking spray.  Turn one dough ball out onto lightly floured surface.  Use rolling pin to roll to about 1/4 inch thick, into a circle just large enough to cover the bottom of the pie dish.  Roll rolled out dough onto rolling pin to move onto pie dish.  Once filling is done cooking, use a slotted spoon to fill pie dish just to the top.  Grate some parmesan or manchego cheese onto the filling if you prefer.

Next roll second dough ball out to about 1/4 inch thick.  Place over top the filled pie dish and tuck sides in.  Tucking will prevent crust from getting burnt.  Take a sharp knife and poke holes through the top of the pie crust.  I recommend some sort of pattern so it looks intentional and nice.

Bake at 350 degrees Fahrenheit for 30 minutes.  Let cool on a cooling rack.  Use a knife and pie server to serve up.  If you like a dipping sauce, ranch or marinara sauce would probably be good.  I don't think it needs it, but I could see how some might like more moisture.  I personally like a crispy, doughy, olive oily crust!



Who knows where the internal dialogue of making sure to use what you have and make it 'worth' it will take you!

Anything you've bought that you didn't use then made sure to somehow use the thing that maybe isn't as terribly useful on the regular?  Bubble bath, anyone?  It always smells so luxurious!  Popsicle molds?  Yeah right.  Can I add vodka?

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