Saturday, 14 April 2012

Quorn Beef Empanadas


Ok, so Beef Empanadas then - I cannot find an online version of this recipe so will be explaining it with a bit more detail than normal. I knew this might not be one of our favourites as we are not too keen on shortcrust pastry in our household and that is probably why it got left so close to the end.

In terms of how they looked I was pretty impressed, this is the picture of the filling when ready to use:

And this is the finished empanadas:

Now, I must admit I cheated and bought ready-made pastry because I just did not fancy the hassle of making my own for a recipe I was not that keen on. It also made the whole thing a lot quicker and easier. The recipe calls for eight 6" circles of pastry to be cut out ready to make the pasty like empanadas.

Basically the filling is fried off steak strips, garlic, onion and peppers with some red wine, chilli and paprika. Quite a tasty filling. You then spoon a small amount into the centre of each circle of pastry, top with a small amount of grated cheese (the recipe asks for emmental but I used mature cheddar) and fold the pastry over into a semi circle before sealing and glazing with egg wash.

The empanadas take 20-25 minutes to bake in the oven and then they are ready to serve. I served them with potato wedges and it all looked a bit beige as you can see!

This recipe is labelled as a light bites/snack so I guess the implication is you would only eat one. I had one and found it quite substantial anyway due to the heaviness of the pastry. I would certainly not want to eat two. I also found it overwhelmingly salty - but I think this may be my use of mature cheddar instead of emmental cheese. I did not overly enjoy it to be honest.

And then there is the propoints. Of course the minute you wrap something in pastry the values shoot through the roof. Each empanada will cost you 11 propoints! This is because the pastry alone is 8 - the breakdown is as follows: pastry (8), quorn (1), cheese (1), oil (1). This is based on around a tbslp of oil to saute everything in and a very small amount of cheese in each empanada.

So pretty high values for a dish I was not overly keen on - but if you like pastry and these kinds of foods then it might be your bag! Personally I gave it a 5/10 and I don't think I would make it again but it is a new way to use quorn so fairplay to them for that.

1 comment:

  1. These were one of the first things I made when I got my book, as the other half loathes shortcrust pastry I used some shop bought ready to use puff pastry and they came out really well.