Ingredient: egg + 1 Tbsp water beaten for egg wash

Beef & Potato Empanadas

CELEBRATING CINCO de MAYO!

Cinco de Mayo commemorates a regional Mexican military battle, but it has evolved to become an important celebration of Mexican culture. Cinco de Mayo is not a major holiday in Mexico. In fact, it’s even considered a minor holiday in the region where it is observed, Puebla. It commemorates the Battle of Puebla on May 5, 1862, when a small band of Mexican fighters defeated French invaders. It has nothing to do with Mexican independence, contrary to what a lot of North Americans may think.

Today Cinco de Mayo is celebrated extensively in the United States and to a lesser degree around the world, including here in Canada. Decorations use the red, white and green colors of the Mexican flag. There are the sounds of traditional folk music from Mexico. Schools use the celebration to teach about Mexican culture and the Spanish language.

Like any celebration of an important date, food typically plays a significant role in traditions. For the occasion I decided to go with some tender flakey empanadas loaded with ground beef, pork, potatoes, and spices. To keep it even more ‘authentic’, the filling is encased in a cornmeal pastry.

Print Recipe
 Meat & Potato Empanadas
Votes: 1
Rating: 5
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Rate this recipe!
Course Lunch
Cuisine Mexican
Keyword meat & potato empanadas
Servings
Ingredients
Cornmeal Pastry
Filling
Course Lunch
Cuisine Mexican
Keyword meat & potato empanadas
Servings
Ingredients
Cornmeal Pastry
Filling
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Pastry
  1. In a small bowl, combine sour cream & ice water: set aside. In a large bowl, whisk together flour, ½ cup cornmeal, sugar & salt. Using a pastry blender or fingertips, cut in butter until mixture resembles both coarse crumbs & small peas. Sprinkle the cold sour cream mixture over dough, tossing with a fork to evenly distribute it. Do NOT overwork dough.
  2. Cover bowl with plastic wrap & refrigerate for at least an hour.
Filling
  1. Bring potatoes to a boil in salted water. Simmer 15 minutes or until tender. Drain well and mash.
  2. While potatoes are cooking, brown ground beef, pork, onion, and garlic until no pink remains using a spoon to break it up. Add remaining ingredients (including mashed potatoes) except for breadcrumbs.
  3. Bring to a boil, reduce heat and simmer 15 minutes or until thickened. Add 1 tablespoon of breadcrumbs to help the mixture hold together if needed. Cool for 20 minutes.
Assembly/Baking
  1. Divide chilled pastry into 10 balls. Roll each one in cornmeal. Place a ball between 2 sheets of plastic wrap & roll into a 6-inch circle.
  2. Preheat oven to 350 F.
  3. Divide the filling into 10 portions. Place a portion on one side of the pastry circle, leaving about a ½-inch border (on filled side). Flip the opposite side over filling & press edges together to enclose it well. Use a fork to make the classic look.
  4. Repeat with the remaining pastry & filling. Lay empanadas on a parchment lined baking sheet. Brush lightly with egg wash.
  5. Bake for about 20 minutes or until pastry is baked & slightly browned.

Pork & Apple Tourtiere Galette w/ Cranberry Chutney

Tourtiere is a traditional French-Canadian meal enjoyed by many people throughout Canada. There is no one correct filling; the meat depends on what is regionally available. In coastal areas, fish such as salmon is commonly used, whereas pork, beef and game are often included inland. The name derives from the vessel in which it was originally cooked, a tourtiere.

No matter what the meats used, or the presence or absence of potato, bold seasoning is the rule for all varieties. The four original spices used in the classic tourtiere are cinnamon, cloves, allspice and nutmeg. Like so many of these recipes that have been ‘handed down’ over generations, each family alters it to suit their taste. 

While the smell and flavor are unique, they aren’t difficult to like. The flavors are ultimately simple and comforting and you probably have most of the ingredients on hand often. 

This version of tourtiere replaces mashed potatoes with apples as well as using apple juice in the filling. It presents an interesting twist on the classic version.

Print Recipe
 Pork & Apple Tourtiere Galette w/ Cranberry Chutney
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine American
Keyword rustic pork & apple tourtiere
Servings
Ingredients
Pastry
Cranberry Chutney
Tourtiere
Course Main Dish
Cuisine American
Keyword rustic pork & apple tourtiere
Servings
Ingredients
Pastry
Cranberry Chutney
Tourtiere
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Pastry
  1. In a bowl, whisk together flour, baking powder & salt. Cut in butter until it resembles small peas. In a 1/2 cup measure, place 1 tsp vinegar & fill it nearly to the top with ICE water. Pour the mixture all at once over the flour mixture, mixing quickly, until dough pulls away from sides of the bowl. This should only take a couple of minutes; DO NOT OVER MIX PASTRY. Wrap in plastic wrap & place in fridge until ready to roll out.
Chutney
  1. Place all chutney ingredients in a large saucepan. Bring to a simmer & cook on low heat until cranberries pop & fruit is soft, about 15-20 minutes. Adjust seasonings, or sweetness to your taste. Remove from heat & allow to cool for a few minutes. Place chutney in a food processor & pulse a couple of times to make a sauce-like consistency. Remove from processor & allow to cool. Store in a jar in the fridge until ready to serve with tourtiere.
Tourtiere
  1. Preheat oven to 375 F.
  2. In a saucepan, heat oil & brown pork, onion, garlic & spices for 5 minutes. Sprinkle with flour & mix well. Stir in the apple juice, mustard, salt & pepper.
  3. On a lightly floured work surface, roll the dough into a 12-inch circle. Place the dough in a 10-inch pie plate & add the pork mixture. About 3/4-inch from outside edge place a ring of apple slices. Fold excess pastry in toward center.
  4. Brush the dough with egg wash then bake for 40 minutes or until the tourtiere is golden brown.
Recipe Notes
  • You may find you have a bit of extra pastry. Just wrap it well & freeze it for another time.