Daring Bakers' September 2012 Challenge: Empanada Gallega

Patri of the blog, Asi Son Los Cosas, was our September 2012 Daring Bakers’ hostess and she decided to tempt us with one of her family’s favorite recipes for empanadas! We were given two dough recipes to choose from and encouraged to fill our empanadas as creatively as we wished!

When I first read of this challenge I thought empanadas were only the sweet kind, since the ones my mouth knew were the cinnamon sugar packets laden with apple pie filling eaten from authentic (?) Mexican restaurants. Oh how limited my life is!

After an actual bite of this savory, filled pastry, it reminded me of an appetizer rather cozy to my own domestic tastes. My faithful friend (Wiki) failed me not in bringing me up to speed on empanada history. This is what he had to say, "Empanadas trace their origins to Galicia and Portugal.  In turn, empanadas and the similar calzones are both believed to be derived from the Indian meat-filled pies, samosa." (a-ha, I knew it). Wiki goes on to state, "all these pastries, in turn have common origins in the Middle East and Central Asia". So you see, the whole wide world isn't as wide and spread across as we think. Because if you eat what I eat, essentially we live in one big, globally blended kitchen. Sounds fantastic, huh?

While the samosa is fried and made without yeast, empanadas are a baked appetizer. Though, with the bake off of my last batch, I just could not resist finishing up the imperfect five  few which made for today's dandy lunch. So yes, you could healthily plate one or two, along with a side of salad, rounding it off as a significant meal.

Traditionally, this assumes the likeness of a giant pie with the full amount of filling tucked between two large sheets of dough. I decided it would be a time saving move and cuter option to form several mini-pies from my dough rectangles. With leftover ground turkey in my freezer, and a pack of mushrooms that has seen better days, I whipped up my seasoned filling. Hence the debut of my spiced turkey and mushroom empanada.

I must say these were fantastic, where eating just the one could be outright impossible. The bread pastry was sturdy firm, having the give of a nice flaked crunch. And with no dearth for filling elements, I see gleeful empanada making opportunities cast for my future.

( Dough recipe adapted from the Daring Bakers' Challenge Page; Filling recipe, my own.)

Dough~

Ingredients:

• 5 ⅓ c bread flour
• 2 c of lukewarm water (about 85°F), approximately
• 1 tbsp dry yeast or fresh yeast
• 2 tsp salt
• 1 tsp oil( to oil the bowl) 
• 1 large egg, for egg wash

My artwork turned a bit wayward here :) Those were supposed to be the initials of we four, though with holes poked and juices oozing, they just look like sticks glued together.

Directions:

• Sift the flour into a big bowl and make a well in the middle. Rub the yeast in with your fingers. In a small bowl, mix the water and the salt.
• Now, using your fingers or a wooden spoon, start adding the water and mixing it with the flour-yeast mixture. Keep on working with your fingers or spoon until you have added enough water and all the flour has been incorporated and you have a shaggy ball of dough.
• On a clean counter top, knead the dough for approximately 10 minutes
• You could do all the above using a stand mixer, in that case, mix the ingredients with the paddle attachment until mixed and then switch to a dough hook and knead on low for about 6 minutes.
• Clean and oil the big bowl you used for mixing and place the kneaded dough in it. Cover it with a napkin or piece of linen and keep it in a warm, draught-free place for approximately 40 to 50 minutes.
• Once risen, turn the dough back into a floured counter and cut it in half. Cover one half with the napkin to prevent drying.
• Spread the other half of the dough using a rolling pin. You can use a piece of wax paper over the counter, it will make it easier to move the dough around. Depending on the shape of your oven pan or cookie sheet, you will make a rectangle or a round.
• Roll it to about 1/10th of an inch.

Filling~ 

Ingredients:

• 2 tbsp oil
• 2 medium onion, chopped 
• 4 garlic cloves, minced
• 2 jalapenos, chopped (optional)
• 1 tsp red chili flakes
• 1 tsp coriander powder
• ½ tsp cumin 
• 1 lb lean ground turkey
• ½ c sliced button mushrooms, halved lengthwise
• 1 tsp salt or enough to flavor
• 2 tsp black pepper
• ¼ c crumbled feta cheese

Directions:

• In the meanwhile, when waiting for dough to rise, heat oil in a large skillet and saute onions, garlic over medium heat until onions are limp, not brown and both ingredients are cooked through, about 3- 5 minutes.
• Add jalapenos, red chili flakes, coriander powder, cumin and ground turkey. Stir to combine well. 
• Stir in mushrooms.
• Allow meat mixture to simmer on medium- high heat, uncovered for about 3-4 minutes( the meat and the mushrooms will release some liquid for the meat to cook in). 
• After the moisture is nearly all evaporated, let it fry itself in its own rendered fat till done .
• Add salt and pepper. Stir in feta and combine.
• Allow to cool completely.

Assembling the Empanada~

• Preheat oven to 400°F.
• Prepare pan by ightly dusting with flour your pan or baking tray. If you're using wax paper, line the baking sheet with it.
• Cover the base and sides with the dough. Using the rolling pin or a knife, cut the extra dough.
• Place the filling, making sure all the base is covered. 
• Take the other half of the dough and spread it out to the same or less thinness of the base. You can use a piece of wax paper for this too. Take into account that this “top” dough needs to be smaller around than the bottom, as it only needs to cover the filling.
• If not using wax paper, move carefully the top to cover the filling. If using wax paper, transfer the dough, turn upside down, cover the filling and gently peel off the wax paper.
• Using your fingers, join bottom and top dough, when you have gone all the way around, start pinching top and bottom together with your thumb and index finger and turning them half way in, that way you end up with a rope-like border.
• When you are finished, make a 1 inch hole in the middle of the top layer. This will help hot air exit the empanada while it’s baking without breaking the cover.
• You can use left-over dough to decorate the empanada, using rounds, bows, lines… let your imagination flow and make it pretty.
• Using a fork, prick the top layer or, using scissors, make snips that go all the way through the top layer.
• In a small bowl, beat an egg and add a tbsp of cold water. With the pastry brush, paint the top of the empanada with the egg wash. 
• Place the empanada in the oven and bake for about 45 minutes. Check that the bottom part is done.

Patri's note ~ Using a hot filling will make the bottom layer of the empanada become soggy. Be careful to avoid adding too much oil from the filling, try to make it as “dry” as possible.

My notes~

*As mentioned above I made several small empanadas. I rolled out my dough to 1/8" thick and cut out several 4 inch circles. I then placed a tablespoonful of the filling on one side of a circle. Finally I folded the dough over the filling to make a half moon shape and pinched the edges together to seal tightly.

*I switched the position of my baking trays, halfway though and then let bake for 20-25 minutes till golden brown.

Especial with this recipe is the culinary elbowroom it affords. You can get as creative as you want with  filling ingredients, preparation of dough, even the flour you use in making the pastry. 

Through this, I see clearly that food like music is beyond limitless, carrying in its flavorful flow, cultures, traditions and tastes. Through these Daring Challenges, I am so grateful for the fun opportunities to make the food of so many diverse cultures, which makes foodspeak a most unifying language. The creating of cuisine curiosity breeds interest in our hearts, and  the love of food keeps our hands busy, our mouths happy and our tummies well satisfied. 

Thank you Patri for this very special challenge. Not only was I wowed by the truly good savory empanada, but also it's kinship to India's beloved samosa.

******
"as far as the east is from the west,
    so far has he removed our transgressions from us." Psalm 103:12

Orange Peach Pudding

Some days, I am just clear empty. On what to make, frantically juggling each week's menus, acquiring the ingredients for those (so that my family doesn't starve) and trying to sync it with appealing, blogworthy recipes. All this, combined with the energy (supersized) to further stage and photograph the same sometimes seem way out of my mind's reach. Where even marathon viewing of FoodTV can take me nowhere in my food vision, and my inclination level to just get up and do is zero. In the wake of those moments, life tends to get seriously exhausting and quite frankly, very dull.

And then there are days like today. When my mind is revived and races for words to describe the flavor experiences of a new discovery. The instance my fingers can't wait to be at this same keyboard typing away, after an inspiring and enterprising day at my kitchen counter. Oh, beautiful day! 

Stumbling upon this delicious, delightful discovery (my 8 year old's expansive vocab after trying one bite of this good as gold find), is agreeably one of the best happenings of the week, thus far for me and and here it's being tossed to you. Brace yourself and behold, you are in the presence of greatness.

A search was taking place too, an undertaking to well resource my need to eat sweet, and not just of the ho-hum-cookie-candy bar variety. Maybe a fudge tart? Love it, but this time I wanted different, new to mine and the family's tastebuds, and uncommon to everyday dessert nosh. With a popular Kerala news website's cooking edition providing me the goods, respite came, delivering those goods in step upon step of awesomeness. Orange peach pudding was ready to be found.

The pudding comes from a rarefied breed of stylishly elegant, yet surprisingly uncomplicated sweet fares. It is dessert done right, although laden with creamy custard and a glug of cream, the whole thing is surprisingly light. 

Having an almost similar take on the trifle and other layered puddings it is one of those cake, custard and cream inventions that may singlehandedly be the most refreshing and compelling things you ever put in your mouth.

Another best about it? A premade cake, whether by you or a nearby bakery, shortcuts the pudding prep and multiple textured assembly, breaking in through all of 30 minutes. 

An additional note to those of you from my part of the world- by that I mean the Kerala, India one (since I've adapted so many patches of the world as "my own") scroll down  to the recipe adaptation line, and if you're a fan of the Kerala movie industry (which I proudly am) you will see the name of Kunchacko Boban, popular actor, heartful sweet eyed hero, and darling of the  Mallu big screen. Whether it is the one or random same name person who happened to submit a recipe, thus baffling fools like me, I know not. What I do know and choose to believe, is if in all possibility it is the same Kunchacko, how cool indeed, that to add along to his acting resume, he possesses some marvelous culinary skills, to boot. Which makes me a fan of his brilliant self all the more. Thank you, Chackochen.

Recipe adapted from Kunchako Boban, via Malayalam Manorama online

Ingredients:

• 1 14 oz can sweetened condensed milk 
• 1 c heavy whipping cream
• 1 large egg, lightly beaten
• 1 tbsp gelatin
• 1 tbsp water
• 4 tbsp orange juice
• 1 15 oz. can sliced peaches in juice, cut into ½" pieces
• ½ c sugar
• ½ c water
• ½ " piece ginger, slightly crushed
• ¼ c juice from canned peaches
• 2 tbsp rum
• 1 premade sponge cake, cut horizontally through the middle, making 2 pieces of cake
• 1 ½ c heavy whipping cream
• 3 tbsp sugar
• 1 4.5 oz can mandarin oranges or 1 fresh orange, peeled and segmented

Directions:

• Over, medium flame in a double boiler combine condensed milk, cream and egg. Whisk continuously until  thickened to custard consistence, when thermometer registers 170° F.
• Sprinkle gelatin over water, stir until it dissolves and add to custard mixture. Keep aside to let cool.
• Stir in the orange juice and cut up peach pieces and combine well with the custard.
• In a separate sauce pan over medium high heat, melt sugar in water. Add the ginger piece. 
• Boil sugar/water with ginger and bring it to a light syrup consistency, about 3 minutes. Allow it to cool.
• Take out the ginger piece.
• Pour in rum and reserved juice from peaches and mix into the sugar syrup.
• Poke holes ,with a fork or skewer, along top of cake layers, piercing all the way to the bottom.
• Place first layer of sponge onto a glass dish large enough to accommodate the length and breadth of cake. It could be cut up to perfectly fill and line the bottom of the dish.
• Sprinkle ½ of the sugar syrup over the cake, allowing it to go through and be absorbed in the cake.
• Pour ½ the custard mixture over the first cake layer. Top with the second layer of cake. Repeat with the remaining syrup- soak, custard and peaches. 
• In the stand mixer, place cream and beat on high, about 3-4 minutes until soft peaks form. Spoon in the sugar and beat until incorporated.
• Spread the cream over the final layer of custard.

• Drain the mandarin oranges and arrange over the assembled pudding. Likewise if using fresh oranges, make sure sure of no seeds and place on top the cream layer.
• Allow to cool in the refrigerator and serve well chilled. 

Sidenote~
Though I've liberally adapted from the method of ingredient components, I did restyle this, here and there. Like using sponge cake instead of tea cake and slicing it into two for multiple layers and replacing Tang for orange juice, (making it a teensy healthier). I added ginger/ rum and peach juice to the sugar syrup.
Notes~

For my sponge layer, I used the Martha Stewart recipe here, sans vanilla extract, but adding in 1 tsp orange rind. Though, store bought pound cake and angel food cake work as wonderful, quick substitutes.
Substitute rum with rum extract or omit altogether.

Working through to the end of this post, I have happily eaten away my fourth serving of orange peach pudding. I guess I'll just have to welcome in tomorrow with some serious quality time... hello Mr. Treadmill!

******

Weakness made strong~

Energize the limp hands, strengthen the rubbery knees. Tell fearful souls, "Courage! Take heart! God is here, right here, on his way to put things right and redress all wrongs. He's on his way! He'll save you!" Isaiah 35:3-4 ( Message translation)