Roman-style Empanadas

Ingredients

In this Roman adaptation of the Chilean empanadas, we incorporate ingredients and flavors commonly found in Roman cuisine. The filling is enhanced with Roman herbs and spices, such as garum (a fermented fish sauce), lovage, and coriander. Additionally, the pastry crust is made using Roman techniques, resulting in a lighter and flakier texture. We alse have the original recipe for Empanadas Chilenas, so you can check it out.

• For the pastry: For the pastry:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (60ml) cold water 1/4 cup (60ml) cold water
• For the filling: For the filling:
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 pound (450g) ground meat (beef, pork, or a combination) 1 pound (450g) ground meat (beef, pork, or a combination)
• 1 teaspoon garum (fermented fish sauce) 1 teaspoon garum (fermented fish sauce)
• 1 teaspoon lovage, chopped 1 teaspoon lovage, chopped
• 1 teaspoon coriander, ground 1 teaspoon coriander, ground
• Salt and pepper to taste Salt and pepper to taste
• For the egg wash: For the egg wash:
• 1 egg, beaten 1 egg, beaten

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 22g, 12g
• Carbohydrates (total, sugars): 25g, 1g
• Protein: 15g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the pastry. Add the cold, cubed butter and use your fingertips to rub it into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the cold water to the flour mixture, mixing until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
4. 4.
   Add the ground meat to the skillet and cook until browned. Stir in the garum, lovage, coriander, salt, and pepper. Remove from heat and let the filling cool.
5. 5.
   Preheat the oven to 180°C (350°F).
6. 6.
   On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch. Cut out circles with a diameter of approximately 4 inches.
7. 7.
   Place a spoonful of the cooled filling onto one half of each dough circle. Fold the other half over the filling to create a half-moon shape. Press the edges together to seal the empanadas.
8. 8.
   Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg wash.
9. 9.
   Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown.
10. 10.
    Remove from the oven and let them cool slightly before serving.

Treat your ingredients with care...

• Ground meat — Ensure the meat is cooked thoroughly to avoid any foodborne illnesses.
• Lovage — If you can't find lovage, you can substitute it with celery leaves for a similar flavor.
• Garum — If garum is not available, Worcestershire sauce can be used as a substitute.

Tips & Tricks

• For a vegetarian version, replace the ground meat with a mixture of cooked lentils and mushrooms.
• Experiment with different herbs and spices to customize the filling to your taste.
• Serve the empanadas with a side of Roman-style tomato sauce for dipping.
• Make a larger batch of empanadas and freeze them for later use.
• If you prefer a crispier crust, brush the empanadas with olive oil before baking.

Serving advice

Serve the Roman-style empanadas warm as an appetizer or main course. Accompany them with a fresh green salad or roasted vegetables for a complete meal.

Presentation advice

Arrange the empanadas on a platter, garnished with fresh herbs such as parsley or basil. Sprinkle a pinch of ground coriander over the top for an extra pop of flavor.