I had a go at empanadas over the weekend. They turned out well, but then it’s hardly rocket science.
After whipping up a savoury filling – onions, mince, smoked paprika, chilli powder and tomato ketchup – and cutting some circles out of ready rolled pastry, it was just a matter of egg glaze and 20 minutes in the oven. If I do it again I will make my own pastry and do something more impressive with the filling, but for a start I was quite happy. Julia was happy too, as she had something to snack on when she got home after a ten hour shift.
We also had Indian Shepherd’s Pie. I pretty much followed the recipe on this one, though, as eagle-eyed readers will see from the photo, I couldn’t be bothered to dice carrots for the filling.
I’m not quite sure what the origins are for this pie. Most recipes seem to imply it’s British Shepherd’s Pie with Indian spices, but one, from Jamie Oliver, calls it Masala Kheema. This doesn’t mean anything of course, as I could throw some spice into a cauliflower cheese and call it Gobi Paneer.
One thing that is clear is that the marketing genius who came up with the name Empire Pie could have done better. Enough has already been said on the subject, so I’ll leave it there.
Enough has already been said on the subject of the baked Brie and berries, mainly by Julia. I took the recipe from another blog (which I can’t find at the moment to thank) and made a mess of it. I didn’t add sugar to the berries (which turned out to be a mistake) and I didn’t seal the pastry properly. None of this was the fault of the recipe, but it did result in what looked like a small explosion in a biological warfare facility.
I didn’t take a picture of that one.