This blogging journey is quite an exciting one I have discovered (between all the dish washing and reheated food!). You post your first recipe (with quite a bit of courage) hoping that someone other than your mother will look at it and then one morning you receive an email from a television breakfast show inviting you to the show to make one of your recipes. So this past Thursday I found myself on the Expresso Morning Show, making those delicious Peanut Butter Caramel Slices which has been a hit since I posted them two weeks ago. A huge thank you to the crew at Expresso who made me feel so welcome and made it all look totally effortless!
This week’s recipe is a recipe from my favourite blogger, Jennifer Rodda who blogs at Milk and Honey. A few months ago she made these incredibly looking Smoked Trout and Potato Empanadas and since it was something I have never made before, I wanted to try it out and put my own spin on it.
I did not play around with the recipe too much but did replace the trout with snoek – a fish found here in the southern hemisphere from Namibia to Western Australia. South Africans mostly cook it on the barbecue with lemon and apricot jam and it is also a favourite smoked and served as a Smoked Snoek Pate. Snoek is on the SASSI green list meaning it has a well managed population and is not overfished.
As mentioned, apricot jam is synonymous with snoek on the barbecue so I spread about half a teaspoon or so of the jam on the rolled out disks of dough before placing the filling on top. The recipe calls for lard in the pastry and I was surprised that it was not that generally available. I did however find a selection of lards and fats at Wellness Warehouse.
The pastry is really not a mission to make and I think these empanadas need some kind of a dipping sauce. A sweet and spicy salsa or even a sweet chilli sauce will work really well.
- For the Dough
- 450g flour
- 1 ½ teaspoons salt
- 50g lard
- 200ml water
- 1 teaspoon vinegar
- 2 egg yolks
- For the Filling
- 2 potatoes,peeled and cut into 1cm dice and boiled until tender, drained and kept warm
- 1 onion, diced
- 1 clove garlic, mashed
- 200g smoked snoek, flaked and all bones removed
- 1 1/2 teaspoons smoked paprika
- 2 tablespoons chopped pickled jalapeno peppers (optional)
- juice of 1 lemon
- 2 tablespoons extra virgin olive oil
- 4 tablespoons finely chopped parsley
- sea salt flakes
- black pepper
- Other Ingredients
- 50ml apricot jam
- 1 beaten egg
- smoked paprika
- Make the Dough
- Combine the flour and salt in a large bowl.
- Add the lard and rub into the flour with your fingertips until it is evenly incorporated.
- Mix the water, vinegar and egg yolks in a cup.
- Add the mixture to the flour mixture and stir with a fork until it comes together.
- Bring the mixture together with your hands and turn it out onto a lightly floured work surface.
- Knead for a few minutes until it a smooth dough.
- Roll into a ball, cover with cling wrap and leave to rest in the fridge for 30 minutes.
- Make the Filling
- Fry the onion and garlic over a low heat until soft and slightly caramelised.
- Add to all the other filling ingredients in a large bowl and gently mix until combined.
- To make the Empanadas
- Preheat the oven to 200 degrees C. Line a baking tray with baking paper. Set aside.
- Divide the dough into 16 even portions.
- Roll each portion into a ball and on a light floured work surface, use a rolling pin to roll each ball out into a 12cm or so diameter circle.
- Soften the apricot jam (pop in the microwave for 20 seconds if needed) and spoon about ½ teaspoon of the jam in the middle of the disk of each dough.
- Top with a spoonful of filling.
- Brush the edges with beaten egg and fold the dough over the filling to create a semi-circle.
- Press the edges together firmly and cut off any excess dough with a cookie cutter or pizza wheel.
- Lay the empanadas onto the prepared baking tray and brush with the rest of the beaten egg and sprinkle with some more smoked paprika.
- Bake for 20 - 25 minutes, until the pastry is golden and cooked.
- Serve immediately
- Adapted from Jennifer Rodda