Ciao! Aug/Sep 2023 Ciao Aug:Sep 2023 Digital | Page 21

inthekitchen
Empanada at Corrientes Chef Alfonso Maury ’ s empanada obsession ignited an enthusiastic response from Winnipeggers ten years ago at Corrientes . The handheld savoury pastry pockets deliver exciting bold tastes of South America in an easy to eat package . A wide range of flavours , considerate to vegetarians and omnivores , has contributed to sustaining inclusive appeal . Today two locations of takeaway bakery venture , La Pampa , add convenience beyond the city ’ s core .
Photography by David Lipnowski
INGREDIENTS Empanada Shells 1 cup all purpose flour 1 tsp salt 1 Tbsp shortening 1 / 2 cup water
Filling 500g charcoal grilled beef 1 / 2 cup chimichurri 1 / 2 cup salsa criolla 1 cup cheese curds salt & thyme
Chimichurri 4 bunches fresh parsley , chopped 1 / 2 cup fresh oregano , chopped
5 garlic cloves , chopped 1 tsp chilli flakes salt pepper 3 cups canola oil 1 cup white vinegar
METHOD Empanada Shells 1 . Mix all the ingredients together to form a smooth dough . Refrigerate for 30 mins . 2 . Roll out dough to 1 / 8 ” thick . Using dough cutter , cut into 4 ” -6 ” circles . 3 . Keep in fridge until ready to fill – use flour and parchment paper
between each layer to keep from sticking .
Filling 1 . Chop grilled beef into cubes . 2 . Add the remaining ingredients into bowl . 3 . Season to taste .
Chimichurri 1 . Mix all but oil and vinegar together in a bowl . 2 . Gradually add oil while stirring . 3 . Add vinegar .
Yield approx . 15
ciao ! / aug / sep / two thousand twenty-three 19