One of the things that my move thankfully and finally brought about is being much closer to Mr BBF. We now live less than two hours apart and it’s just amazing (it will be even more amazing once we actually live together again, one should hope, but in the meantime this will do). We can see each other every weekend now, unless one of us is travelling somewhere else.
When we were living five and a half hours apart and seeing each other only twice a month, we’d celebrate these weekends like mini holidays, complete with fancy dinners and all. If we kept up this rhythm on our new weekend schedule, we’d probably be quite broke rather quickly, so we’ve decided to do one thing a bit more that we both enjoy: cook together. This is how the idea for this new series was born. The thumbnail, by the way, is a photo of the sign hanging above the only table at an amazing bar in Donostia (San Sebastián), Néstor‘s. Néstor makes a delicious chuletón and the most amazing
potato tomato salad ever to exist in this world. It’s the only place I’ve ever seen people eat their chuletón at the bar.
Yet the first edition of our new culinary adventures very nearly ended in what would’ve become known as the Great Empanada Disaster of 2014. But luckily, it seems that empanadas are a little more resilient than we thought to being mistreated by two inexpert empanada makers. We made two kinds of fillings for our empanadas, one with avocado and another one with minced meet (from here and here). We also made the empanada dough (original recipe here). This was where our problems began – the dough and the avocado filling didn’t have such a good time together. Whenever we lifted up one nicely stencilled out empanada disc, it’d begin to shrink. Pair that with our rather creamy avocado filling and you’ve got yourself a beautiful mess when trying to close the empanadas. So if you make this, you ought to mash the avocado a lot less than we did and you should be fine (or at least finer than we were). But even though our avocado-filled empanadas refused to stay shut and looked like delightful green little mussels that had opened up when they came out of the oven, they actually tasted better than the meat-filled ones. You’ll also notice that the avocado filling is basically almost a guacamole. We had some left over and it was delicious just by itself.
What we learned from this is that empanadas are definitely not the easiest thing to make for the first time, but perfection comes with practice, right? Oh, and we also made chimichurri de cilantro and salsa criolla. Fortunately, these were a cinch to make, so at least they didn’t mean more trouble in empanada land, just a lot of chopping.
Two final important notes: 1) we decided not to be purists and liberally combined empanada components from Argentina and Colombia, and 2) you can probably eat fewer empanadas than you think. This probably serves about 3-4 people with a normal appetite.
Recipes after the jump!