Empanada Pastry Recipe

Dave DeWitt Leave a Comment

This recipe works well with all of the following fillings, and because it’s baked, the empanadas can be prepared in advance of serving. For more flavor and heat, add ground chile to the dough before rolling out and cutting the pastry.

Ingredients

  • 2 cups all-purpose flour

  • 1 teaspoon salt

  • 2/3 cup vegetable shortening, lard or a combination of the two

  • 4 to 5 tablespoons cold water

  • 1 large egg beaten lightly with 1/4 teaspoon water (for glaze)

Instructions

Preheat the oven to 400°F.

Combine the flour and salt in a large mixing bowl. Cut the shortening into the dry ingredients using a pastry cutter or two forks. The mixture should resemble coarse cornmeal.

Add the water, one tablespoon at a time, and lightly toss with a fork to incorporate it. Add only enough water for the dough to hold together and be gathered into a ball. Wrap the dough in plastic and chill in the refrigerator for an hour. Bring the dough back to room temperature before rolling.

To make the crust, gently roll out the dough on a lightly floured surface to a thickness of 1/4 inch and use a cutter to cut circles to the desired diameter. Place a couple of spoonfuls of the filling off-center on each circle. Brush the edges with water, fold in half and seal securely using either your finger or a fork.

Brush the empanadas with the egg glaze, place on a lightly oiled baking pan, and bake them for 10 to 20 minutes, or until golden.

Remove them from the pan and cool them on a rack before serving.

 

Upscale Mean Mac

Dave DeWitt Leave a Comment

The variety of cheeses in this upscale and tasty dish make it dangerously delicious! The chiles in the dish, as well as the flavored pasta, add a subtle punch and contrasts nicely with the cheeses and the herbs.

Ingredients

  • 1 teaspoon salt

  • 2 tablespoons olive oil

  • 1 pound flavored pasta, such as green or red chile

  • ½ pound mascarpone cheese, softened

  • 1/4 cup plus 2 tablespoons olive oil

  • 1 teaspoon coarsely ground white pepper

  • ½ teaspoon coarsely ground black pepper

  • 4 ounces gorgonzola cheese, crumbled

  • ½ pound fontina cheese, cut into small cubes (1/4 inch)

  • 3/4 cup grated parmesan cheese

  • 1 habanero chile, seeds and stem removed, minced or substitute 3 serrano chiles

  • 1/4 cup minced Italian parsley

  • 2 teaspoons chopped fresh thyme, or 1 teaspoon dried thyme

  • 3/4 teaspoon dried oregano

  • 1 teaspoon dried savory

  • ½ teaspoon salt

  • 4 to 5 cups mixed greens, such as Boston Bibb lettuce, endive, or escarole

Instructions

Bring a large pot of water to a boil, add the salt and the olive oil. Add the dry pasta and cook according to the manufacturer’s directions. Drain thoroughly and place the pasta in a large bowl lined with paper towels.

Mix the mascarpone, the olive oil, and the ground peppers together in a small bowl. Remove the towels from the pasta and mix in the mascarpone. Then, add the gorgonzola, fontina, parmesan, chile, parsley, thyme, oregano, savory, and salt and toss the mixture lightly. Microwave the mixture on low for 2 minutes to warm it up.

Arrange a bed of mixed greens on each plate and mound the pasta-cheese mixture on top. Serve immediately.

Habanero Lasagne

Dave DeWitt Recipes Leave a Comment

This is not a lasagne to be taken lightly as it has with the robust flavor of habaneros and black olives–a real taste combination. As you bite into this luscious layered delight, you are temporarily lulled into the garlic-infused sauce when all of a sudden, the habanero layer hits your mouth and then it melds with the taste of the tomato and the vegetables. This recipe requires 3 days of prior preparation–marinating the olives and peppers, and then some steaming and shuffling on the day of preparation. But, making good lasagne has never been easy, or neat. Note: This recipe requires advanced preparation.

Ingredients

  • 1 16-ounce can of whole black olives, drained and rinsed, and thinly sliced

  • 3 habanero chiles, seeds and stem removed, minced

  • ½ cup white wine

  • 2 tablespoons olive oil

  • 1 cup chopped onion

  • 1/4 cup grated carrots

  • ½ cup finely diced celery

  • 3 cloves garlic, minced

  • 8 ripe tomatoes (2 pounds) peeled, seeded, and chopped; or substitute 1 28-ounce can of whole tomatoes, crushed.

  • 1/4 cup sundried tomatoes, rehydrated in white wine, then finely chopped

  • 1 8-ounce can of tomato paste

  • 2 tablespoons chopped dried basil or 4 tablespoons fresh

  • 2 teaspoons dried oregano or 4 tablespoons fresh, chopped

  • 1 bay leaf

  • 1/4 cup chopped parsley

  • ½ teaspoon crushed rosemary

  • 1 teaspoon sugar

  • 1 tablespoon balsamic vinegar

  • 2 cups vegetable stock

  • 1 or 2 frozen packages artichoke hearts, cooked
    or substitute 4 fresh zucchini, peeled, sliced horizontally, and steamed for 1 minute

  • 1 bunch fresh spinach, cleaned and steamed for 1 minute

  • 1 pound lowfat ricotta cheese

  • ½ cup grated parmesan cheese

  • 1 cup shredded low fat mozzarella cheese

  • 1 pound cooked lasagne noodles

Instructions

Combine the black olives and the habanero chiles in a glass jar with the white wine. Place the jar in the refrigerator for 3 days, and, once a day, turn the jar upside down and shake gently.

In a large, heavy Dutch oven-type casserole, heat the olive oil. Add the onions, carrots, celery, and garlic and saute for 2 minutes. Then add the tomatoes, the sun-dried rehydrated tomatoes, and the tomato paste and mix thoroughly.

Bring the tomato mixture to a low boil and add the basil, oregano, bay leaf, parsley, rosemary, sugar, balsamic vinegar, and 1 cup of the rich stock. (Reserve the second cup of stock to use for thinning, if needed, later on in the cooking.) Cover and simmer the mixture for at least one hour, stirring occasionally. If the mixture becomes too thick, thin with the reserved stock.

Remove the bay leaf from the tomato sauce and discard. Spread ½ cup of the tomato sauce in a 13 by 9 inch baking dish. Place some cooked lasagne noodles on top of the sauce. Thoroughly drain the olive-habanero mixture, and spread 1/3 of it over the noodles. Top the olive mixture with 1/3 of the sliced artichokes (or zucchinis), and 1/3 of the steamed spinach leaves. Mix the three cheeses together and spread 1/3 of this mixture over the spinach.

Pour 1 cup of the tomato sauce over this mixture, and then cover with more lasagne noodles. Repeat the whole process for two more layers, ending with the noodles and topping off with the tomato sauce.

Bake at 350°F for 45 minutes. (Or, cover and refrigerate and bake later; just allow the dish to reach room temperature before baking.)

 

Mrs. Paletta’s Angry Rabbit

Dave DeWitt Leave a Comment

This dish sounds like a belligerent and problematic pet but, in actual fact, it’s a traditional, delicious and spicy Italian dish from the Umbrian country-side.

Ingredients

  • Olive oil

  • 1 young rabbit (or substitute half a chicken)2 medium onions, peeled, chopped½ cup chopped mint

  • 2 medium carrots, peeled, and chopped2 tablespoons minced rosemary

  • 2 peperoncinos, seeds and stems removed, minced or substitute serrano chiles

  • 2 cups white wine

  • 1 cup tomato sauce, and more if necessary

  • Cooked pasta of choice

  • Parmesan cheese

Instructions

Coat a roasting pan with olive oil. Add the rabbit and all the other ingredients except the tomato sauce and the pasta. Make sure that the rabbit is covered by the liquid, adding more wine if necessary.. Roast at 275 degrees F. for 30 minutes, until browned. Add the tomato sauce and continue cooking for 1 hour. Remove the meat from the bones, return to the sauce, and heat the mixture in a pan. Serve over the pasta with lots of hand-torn peasant bread.

East Indian-Style Samosas

Dave DeWitt Recipes Leave a Comment

Similar to empanadas, traditional samosas are conical shaped filled pastries that are a popular snack throughout the sub-continent. Although they are typically fried, I prefer the filling in a baked empanada pastry. Potatoes and peas are common ingredients in samosas and I like to add a little yogurt so the mixture isn’t too dry.

Ingredients

  • 1 onion, finely chopped

  • 2 cloves garlic, chopped

  • 3 serrano chiles, stems removed, chopped

  • 1 tablespoon chopped ginger

  • 2 tablespoons vegetable oil

  • 1/3 to ½ cup plain yogurt

  • 2 small potatoes, boiled and cut into ½ -inch cubes

  • ½ cup frozen peas, defrosted or if using fresh, cooked

  • 1 tablespoon curry powder

  • 1 teaspoon fennel seeds

  • ½ teaspoon ground cayenne

  • 1/4 teaspoon cumin seeds

  • 1 tablespoon chopped fresh mint or cilantro

  • 1 tablespoon lemon juice, fresh preferred

  • Salt to taste

Instructions

In a heavy skillet or wok, heat the oil and saute the onion, garlic, serrano, and ginger until the onion is translucent, about 3 minutes. Stir in the yogurt. Add the potatoes and peas, curry powder, fennel seeds, cayenne, and cumin seeds and continue to cook for an additional 5 minutes, stirring occasionally. Add the mint and lemon juice, stir well and salt to taste.

Cool slightly before filling the samosas.