Em­panadas’mag­ic­score

The Jewish Chronicle - - LIFE -

IHAVE PROMISED you a recipe from one of the par­tic­i­pat­ing na­tions ev­ery week dur­ing the course of the World Cup, but here is where it gets tricky. We have reached the knockout stages of the com­pe­ti­tion, which means that by the time you read this, the ma­jor­ity of na­tions will have made their way home. How­ever, as I have to write the col­umn a week in ad­vance, it’s hard to pre­dict who will still be in the tour­na­ment.So I have come up with a cun­ning plan to cover all even­tu­al­i­ties.

South Amer­ica is a big con­ti­nent with a huge range of cuisines but there is one snack which makes an ap­pear­ance in most South Amer­i­can coun­tries — the em­panada.

Em­panadas are a type of pasty which orig­i­nated in Spain — and they are both Moor­ish and more-ish. The coun­try which made the em­panada fa­mous is Ar­gentina but if Messi doesn’t work his magic then we need not worry be­cause ver­sions are made in Chile, Uruguay, Brazil and I dare­say Colom­bia — they can’t all be knocked out, can they?

This is an Ar­gen­tinian recipe for a beef em­panada – they are tasty and easy to make and fea­ture a sur­pris­ing mix of sweet and savoury in­gre­di­ents. Sauté an onion in a lit­tle veg­etable oil un­til translu­cent, then add 250g of minced beef, a tea­spoon of pa­prika and half a tea­spoon of cumin. Fry on a medium heat for a few min­utes un­til the beef is cooked through, then add a hand­ful of sliced green olives, a chopped hard boiled egg and a hand­ful of raisins. Warm through and sea­son with salt and pep­per.

Mean­while, pre-heat your oven to 180ºC and roll out a 500g packet of (non-dairy) puff pastry. You need to cut eight to 10 discs of 11 cm — by chance ex­actly the di­am­e­ter of a CD — choose Cold­play or some other band you will never lis­ten to again. Place a dessert spoon of beef mix­ture in the mid­dle, brush the edges with some beaten egg to seal, fold over and press all the way around the edges with a fork. Brush the em­panada with some more beaten egg and place in the oven for 20 min­utes or un­til golden brown.

Con­sume while watch­ing the footie. Me? I’ll be sup­port­ing Ar­gentina, Brazil, Chile, Uruguay or Colom­bia (if still in the tour­na­ment, of course).

It’s hard to pre­dict who will still be in the tour­na­ment. So I have come up with a cun­ning plan

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