You might imagine from reading the posts on this blog that at our house it's All Argentinean Food All the Time, but I can assure you, I am not rolling out gnocchi or stuffing empanadas on a daily basis! One half of this couple is American, and I have to indulge my own tastes, too...Growing up here, we are exposed (if we're so lucky) to many diverse tastes-we have restaurants and cookbooks of all different flavors to choose from--Indian, Asian, Mexican, Mediterranean and Middle Eastern choices are at our fingertips.
I like to think I'm an adventurous cook, and Guillermo (most of the time) is an adventurous eater, and so many of the tastes in the meals I make are new to both of us. Surprisingly, he really likes tofu and was over the moon for a Hungarian meal I made the other night. But his favorite "new thing since coming to this country," according to him, is Strawberry-Rhubarb Pie.
I make a mean Strawberry Rhubarb pie, because it's one of my favorites, too--something about the combination of tart and sweet that just says summer to me. So when I saw this recipe of Layla'sfor Strawberry-Rhubarb Empanadas, I just knew I had to make them and that they had to be the recipe for this month's Empanada of the Month.
What could be better? The perfect fusion of North and South American traditions and her Grand Marnier whipped cream sound out of this world, too! (Incidentally, she happens to link to me in that post! I just noticed that!) So this month, I will actually be participating, too, and trying these new, sweet/tart empanadas. Layla, by the way, is a master empanada maker-she has posted recipes for both sweet and savory empanada dough, and the fillings she comes up with sound incredible! (Like swiss chard, beet and goat cheese--Layla, can I come over for dinner?!)
Here are the rules again from last month, thanks again to everyone who participated in the first round up--hope to see you all again on July 12th! I'm hosting Empanada of the Monthas a monthly event--and I'd love you all to participate! This event is all about Empanadas-- and here's the idea: every month I'll post a new empanada recipe for you to make at home. You make it, send me a photo, and post about it. The deadline to participate in this event is July 8th, 2008. I'll do a round-up on July 12th to showcase all the entries-I just can't wait to see how they turn out!! My email:rebeccatcaro AT hotmail DOT com (and please feel free to email me your own empanada suggestions, too-I'd love to use them in a future event! ) There was also a great suggestion from We Are Never Fullthat we should also use photos of a cut empanada to show the insides-I love it! Please do this if you can-though be aware that opening an empanada is an invitation to eat it immediately!
Recipe for Rhubarb and Strawberry Empanadas--from Laylita's Recipes
15-18 medium or 25-30 small sweet empanada discs made from basic sweet pastry dough
3 cups chopped rhubarb
3 cups chopped strawberries
1 cup sugar
2 tbs orange juice
1 tbs cornstarch
1 egg, yolk and white separated and lightly whisked
½ cup demerara sugar
- Combine the rhubarb, strawberries, sugar, orange juice and cornstarch in a large bowl, mix well and let rest for an hour.
- Drain the liquid from the strawberries and rhubarb.
- To assemble the empanadas spoon the rhubarb and strawberry mixture on the center of the empanada disc.
- Brush the edges of the empanada disc with the egg whites.
- Fold the empanada discs and seal the edges, use a fork to help seal the empanadas.
- Lightly brush the top of the empanadas with the egg yolk; this will give them a nice golden glow when baked.
- Sprinkle the demerara sugar on the top of the empanadas.
- Chill the empanadas for at least 30 minutes, this will help them seal better and prevent leaks.
- Bake the empanadas in a pre-heated oven at 375 F for 30 minutes or until golden.
- Serve either warm or cold with whipped cream.