My realistic target is to blog once a week now on weekends so with this weekend be relatively clear, I thought I would go for 2 dishes in the same post and my first blogged dessert. Usually I don’t cook many desserts (which is not to say I don’t eat them!!!). Normally I prefer to focus my attention on savoury dishes but this chocolate fondant has been on my mind for a while… Also as I am gaining a little more confidence with my cooking, I wanted to see if it really was so simple to make a pot with a gooey centre… And actually it was!
For now back to the empanadas! Again I’ve wanted to make these for a while as they are quite a typical spanish dish. I made these with tuna but there are many different varieties of course. The full list of ingredients is at the bottom of the post. From the original recipe I made 3/4 of what was recommended, partly as there are only 2 of us at home so 24 portions seemed a bit gluttonous but also because we were close to a flour shortage and i could not forego the chocolate fondents now that they seemed so close! So the adjusted ingredients below should make you between 16-18 empanadas.
I mixed the flour with the butter by hand trying to get close to a breadcrumb like consistency. Then i added about 1.5 eggs with the wine (keeping the remaining half aside for basting at the end). I was a bit worried at one point that the consistency didn’t look right but after a little while longer it looked fine. The recipe actually says do not knead the pastry too much else the end product will be tough. I’m not sure whether I did or not but for a first attempt I needed the pastry to be solid at least and not breakung apart! So after being happy with the consistency, I wrapped it in clingfilm and put it in the fridge for 30 mins.
Meanwhile, i cooked the chopped onion for about 5 mins, added the tomato sauce and cooked for 10 mins to thicken. Then I added the tuna, roasted pepper, parsley and freshly ground pepper and mixed together.
I rolled out half the pastry and used a mug to make as many circles as possible. I repeated this process with the left over pastry until I had used it all (it made 16 circles for me).
Then I put a little bit of the tuna mixture in each circle, folded and pinched together at the sides to seal them. I put them on an oiled baking tray and basted them with the leftover egg. Then I cooked them for about 30 minutes at 190 degrees until they were golden.
While they were cooking I got on with the preparation for the chocolate fondants. I melted the chocolate with the butter in a glass dish over a pan of simmering water. Meanwhile I mixed the flour with the beaten eggs and sugar until smooth. Once the butter and chocolate had fully melted I left to cool for about 30 mins before adding to the flour mixture and mixing again until smooth. I poured this mixture into 4 buttered ramekins and put in the fridge for 10 mins before then cooking for 15 mins at 200 degrees.
The results were great! The empanadas were a little harder than the ones you get in the bars here (according to my photographer!) but I put this down to the fact of maybe kneading for longer and also because they were oven baked rather than fried. The taste was still great in my opinion. They are quite fiddly to make but it’s another recipe ticked off my list!
The best was the fondants! They were very gooey inside when we put our spoons into them and the taste was really good too. I will definitely be making these again as they are fairly simple to make and look and taste great!
- 300g plain flour
- 60g softened butter
- 2 eggs
- 80 ml white wine
- olive oil
- 1 onion, finely diced
- 150g chopped tomatoes (from a can)
- 200g of tuna (from a can)
- Half a roasted pepper
- 2 tablespoons of chopped parsley
- 100g unsalted butter
- 100g chocolate (I used cooking chocolate)
- 2 eggs
- 100g caster sugar
- 20g plain flour