New Zealand Listener 03.14.2020

MARCH 14 2020 LISTENER 39

your fingers to seal, then use a fork to

press the seal firmly, without breaking

through the dough. Refrigerate the

empanadas for 20 to 30 minutes until

cold and firm.

Meanwhile, preheat the oven to

180°C. Line a baking sheet with

baking paper or a silicone baking mat.

Place the empanadas at least 1.5cm

apart on the sheet. Brush them with

egg wash and bake for about 30 min-

utes until golden brown,

Cool for at least 5 minutes before

serving. (Refrigerate uncooked

empanadas in a tightly sealed con-

tainer for up to two days. Refrigerate

leftovers in a tightly sealed container

for up to five days.) l

overfilling. Fry until golden brown, about 2 minutes

per side, and then transfer to the baking sheet. Sprin-

kle lightly with salt.

Let the balls cool for a few minutes before serving

with the barbecue ranch. (Store any uncooked mac

and cheese balls in a tightly sealed container for up

to five days. They freeze well for up to a month, but

defrost before frying.)

Serves 10-12 (30 pieces).

ALMOST EVERY CULTURE has a tradition of meat

or vegetables wrapped in dough. Think potstick-

ers, pierogi, samosas and, of course, empanadas.

It makes things easy for the host. You can prepare

these in advance and pop them in the oven just

before the guests arrive so you have something hot

to serve them when they walk in the door.

BARBECUE EMPANADAS

1 cup pulled pork

¼ cup crumbled feta

¼ cup grated monterey jack, havarti or gouda cheese

2 tbsp minced red onion

2 tbsp roughly chopped coriander

½ large chilli pepper, seeded and minced

1 tbsp barbecue sauce

2 tsp white vinegar

¼ tsp salt

½ tsp ground cumin

½ tsp ground coriander

¼ tsp coarsely ground black pepper

¼ tsp ground cinnamon

1 large egg

1 tsp water

SAVOURY PIE DOUGH

2 cups flour, plus more for dusting

½ cup cornmeal or polenta

2 tsp coarsely ground black pepper

2 tsp dried oregano

1 tsp garlic powder

1 tsp salt or to taste

170g unsalted butter, chilled and cut into 12 pieces

4 tbsp shortening (Kremelta or Chefade)

½ cup ice water

To prepare the dough, combine the flour, cornmeal,

spices and salt in a food processor. Pulse a few times

to blend. Scatter the butter and shortening over

the flour and pulse in two-second intervals until

the butter chunks are the size of peas. Transfer the

mixture to a large bowl.

Make a well in the centre and add ¼ cup of the

water, using a fork or your fingertips to blend. Add

just enough water, a little at a time, to evenly mois-

ten the flour and form a smooth dough. To test,

pinch a bit of the dough; it should hold together

but not feel wet or sticky. Lightly gather the dough

into a ball, cover it in plastic wrap and flatten it

into a disk. Refrigerate for 30 minutes to 1 hour

until cold and firm.

Combine the pork, cheeses,

onion, coriander, chilli, barbecue

sauce, vinegar, salt and spices in

a bowl and mix together lightly

until the ingredients are evenly

distributed.

Roll the dough out to 3mm thick-

ness and, using a 9cm cookie cutter,

cut as many circles as possible.

Gently re-roll the scraps and cut

them again, for a total of about 20

rounds. Spread the circles out on a

lightly floured surface.

Whisk together the egg and

water in a small bowl to make an

egg wash. Brush the edges of each

dough circle with egg wash. Place

a tablespoon-sized amount of fill-

ing in the centre of each circle, to

within 1.5cm of the edge. Fold into

a half-moon, enclosing the filling.

Lightly press around the edge with

Barbecue empanadas. Left, mac and

cheese balls.

THE SMOKE SHOP

BACKYARD BBQ,

by Andy Husbands

& William Salazar,

photography by

Ken Goodman

(Fair Winds Press/

Murdoch Books, $45)