Sweet and Savory Beef Empanadas
I find it amazing that I can talk about my history and memories not just in a couple of decades, but in several decades. Over a half century to be exact. That sounds old to me, but I don’t feel that old. It is a momentous feeling to think about a friendship that is over 50 years old or remember an experience that happened 30 years ago. Even my food memories hold a place in my archives situated between remembrances of day-to-day life and momentous occasions. One such food memory that stands out is the first time I ate beef empanadas over 30 years ago.
It couldn’t be any clearer than if it happened yesterday. The sweet and savory flavors of the beef filling warmed my heart and surprised me. At the time I was pregnant with my first child, so this might anchor my taste memory. The sweet raisins made the savory meat filling come alive with each bite. I’ve had braised beef filled with raisins before, like in braciole, but raisins in beef empanadas are an addictive combination. I love it and often crave this Mediterranean flavor. Unfortunately, finding beef empanadas with the sweet and savory meat filling is more difficult than you’d think.
Finally, to satisfy my craving for sweet and savory beef empanadas, I decided to undertake the task of making them at home. What I learned during this process is, just like pot sticker dough, corn tortillas, or pie dough, the process of making the dough is easy in theory and practice. Yet, getting the dough’s texture just right takes some additional practice and helpful suggestions from experienced hands. Fortunately, there are two options: you can make empanada dough or buy it ready-made and shaped.
I tested both options and feel confident recommending buying the empanada dough if you don’t want to make it. I also believe buying pastry might be the difference between making empanadas this weekend or placing it on your bucket list. Believe me I get it, after-all it has taken me 30 years to finally make empanadas for myself. According to my recipe from Bon Appetit, Goya is the recommended brand. Find frozen empanada dough in the frozen food section with other frozen Goya products. They come in packages of 10 pre-cut pastry discs. Another bonus is they are vegetarian/vegan friendly.
Don’t let me stop you from making empanada dough if that is your desire. Click, this link for a recipe at laylita.com. Included with the recipe is a helpful video showing how to assemble the empanadas. I made this recipe by hand, with butter and with a flour mixture of 2 1/2 cups all-purpose flour and 1/2 cup whole wheat pastry flour. Empanada pastry is different from pie dough in that it is not flaky, and is supposed to absorb the juices from the filling keeping a crumbly texture.
As for empanada filling, anything goes. There are many traditional fillings from South American and Central American countries, and within these countries each region has another variation. I am not sure of the origin of my favorite beef, raisin and Spanish olive filling so I feel at liberty to play around with the seasoning. The warm spices like cumin and cinnamon give the beef a lot of depth of flavor. Feel free to substitute it with ground pork, ground lamb, ground turkey, or shredded chicken. If you want a vegetarian empanada, substitute the beef with the filling from Swiss Chard and Feta Stuffed Pastry, or make this stuffed pastry as an option. I wonder how my Ratatouille made with Fennel and Chickpeas recipe would taste encased in empanada pastry?
My empanada recipe is slightly adapted from Argentinian Beef Empanadas from Bon Appetit, February 2017. I added additional spices and slightly adjusted their technique.
Where did the time go, and why did I wait so long to make beef empanadas? Beef empanadas are delicious either using homemade or purchased pastry dough. I know Joe is excited about having a freezer full of beef empanadas at his disposal. They make great snacks, appetizers, picnic food, or to eat for any meal of the day. Serve them plain or with chimichurri sauce.
3 Tips for Making the Perfect Beef Empanadas
- To ensure your empanadas have a tight seal and don’t explode in the oven, assemble the empanadas when the filling is at a cool room temperature or chilled. When the filling is cool there is less liquid oozing over the pastry.
- Second, when assembling the empanadas, make sure the filling stays compact in the center and does not roll out to the edge. Making a tight seal along the edge is important to ensure the empanadas do not leak.
- Third, once the empanadas are all assembled, cover them with plastic wrap and refrigerate for at least 30 minutes, and up to an hour. This chilling time allows the dough to relax and secure the seal. Of all the tips to remember, chilling the empanadas before you bake them is the most important.
Sweet and Savory Beef Empanadas
Ingredients
Empanadas
- 3 TB olive oil divided
- 1.5 lbs (750 g) ground beef
- 2 onions chopped
- 2 red bell peppers chopped
- 3 cloves garlic minced
- 3 TB ground cumin
- 2 TB sweet paprika
- 1 TB dried oregano
- 1 tsp ground cinnamon
- 1/4 tsp ground clove
- 1/4 tsp cayenne pepper
- 1 bay leaf
- 1 1/2 cups (375 ml) chicken stock
- 2 tsp sugar
- 1/2 tsp Kosher salt plus more for seasoning
- 1/2 cup (125 ml) raisins
- 1/2 cup Spanish green olives pitted and rough chopped
- 3 packages Puff pastry dough for Turnovers/Empanadas* preferably Goya or homemade empanada dough
- You will need 2-3 large rimmed sheet pans. If you only have 2 sheet pans bake the empanadas over two batches.
Instructions
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If you are making homemade empanada dough , make it first then refrigerate it while you make the meat filling.
Empanada Filling
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Heat 2 tablespoons of olive oil in a12-inch (29 cm) skillet (or Dutch Oven), at medium-high heat. When the oil is hot and shimmering, add the meat and cook until browned with no visible pink spots. While the meat cooks, break it up using the side of a wooden spoon. Season with a pinch, about ¼ tsp, of Kosher salt and stir to mix.
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Remove the ground beef using a slotted spoon and place on a plate and loosely cover aluminum foil. Reserve for later.
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Lower the heat to medium then add the remaining tablespoon of olive oil and the chopped onions and bell peppers. Stir to evenly coat and cook until the onions and peppers have softened, but not browned, about 15 minutes. Stir frequently so the vegetables do not stick to the bottom of the pan.
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Add the minced garlic, stir and cook for about one minute.
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Add the browned meat and any juices, bay leaf, cumin, paprika, oregano, ground cinnamon, ground clove and cayenne pepper to the meat mixture and stir to evenly mix. Cook for about one minute.
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Add the chicken stock, sugar and a 1/2 tsp of Kosher salt, and several rounds of freshly ground black pepper. Stir the mix, scraping along the bottom of the pan with your spoon to loosen up any browned bits. Cook for about 15 minutes or until the liquid is evaporated.
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Stir in the raisins and olives then transfer the mixture to a medium mixing bowl. Taste and adjust the seasoning with salt, pepper or sugar if needed. Remove the bay leaf. Allow the filling to cool down to a cool room temperature or cover and refrigerate for about an hour or more. The beef filling can be made up to 3 days in advance and kept in an air tight container in the refrigerator.
Assemble the Empanadas
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Remove the defrosted purchased dough, or homemade dough, from the refrigerator and let it rest at room temperature for 15 minutes.
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For the homemade dough, follow the instructions given with your recipe.
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Pre-heat the oven for 375°F / 190°C and place the racks in the upper and lower third position in the oven. Line two large sheet pans with parchment paper.
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Fill a glass or small bowl with water and keep at your work area.
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Place 6 pastry discs on a work surface. To prevent the pastry from sticking to your work surface keep the paper divider under the empanada pastry.
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Add 2 tablespoons of filling in the center of each disc. Dab your finger in the water and paint the edge of one pastry with water. Bring the two sides together by picking up the center points of the top and bottom of the pastry circle making a half moon shape. Starting at the center, pinch the edges together and move your fingers down both sides, pinching along the way to seal the edges.
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Lay the empanada flat on the work surface and run your fingers over the mounded part of the pastry to work out any air around the filling. Press down to secure the edges. Crimp the edges with the tines of a fork.
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Place the empanada on a parchment paper lined rimmed baking sheet and continue until all the filling is used up. Loosely drape the assembled empanadas with plastic wrap or a clean kitchen towel, so they do not dry out.
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Each sheet pan holds about 12 empanadas. When one sheet pan reaches capacity, loosely cover the empanadas with plastic wrap and refrigerate for at least 30 minutes or up to an hour. Continue assembling the remaining empanadas and refrigerate for 30 minutes – 1 hour.
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Remove the empanadas from the refrigerator and baste each empanada with an egg yolk and water wash. Bake for 25-35 minutes, rotating the sheet pans front to back and top to bottom, half way through. The empanadas are done when they have a nice golden brown color and slightly darker around the edges.
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Do ahead note: Unbaked empanadas will keep for 3 months in the freezer. Freeze them on a sheet pan until they are frozen solid, then transfer them into freezer bags and keep in the freezer.
Recipe Notes
Goya makes puff pastry dough for turnovers/empanadas. They are found in the freezer section of your grocery store with other Goya products. This product should not be confused with puff pastry dough found in the dessert freezer section of the store.
© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Easy Picnic Food Ideas for Late Summer and Fall
Just because the days are getting shorter doesn’t mean we need to hunker down and stay inside. This time of year, the nights are cooler but the sun is still warm and shining. Even with the cooler temperatures, one can still feel the warmth of the sun on their back and soak in all the rays. Sit back on a picnic blanket with friends and family and close your eyes to the sun and relax. A late summer/early fall picnic is a wonderful way to enjoy the season. Gathered here is a collection of easy picnic food ideas and recipes to inspire you for your next outing.
Picnic food and your spread do not need to be a Martha Stewart event. In addition to serving fresh and delicious food, great picnic food should be easy to transport, have minimal prep work, and keep its freshness over time. You can make it as fancy as you want, but eating outside is a relaxing casual affair, so the food prep should be easy and relaxed too.
In my childhood, the standard picnic food was sandwiches or hot dogs cooked over an open fire. There is a reason these items are still popular. Sandwiches are perfect picnic food. You can make them gourmet, or PB and J, and they do not require plates or utensils to eat them. Wrap them up in parchment or wax paper, then later the paper performs double duty as the “plate”. You can eat half, then cover them up in the wrapping it came in. Then run off for a game of Frisbee.
I included a recipe for grilled chicken sandwiches made on focaccia, with smoked mozzarella, avocado, arugula and basil mayonnaise. Use your favorite bread, but make sure it will last for a couple of hours without getting soaked or smashed. Smushed sandwiches are never fun to eat so pack your sandwiches carefully.
Grilled chicken sandwiches with smoked mozzarella, avocado, arugula and basil mayonnaise.
What is it about the fresh air that causes people to want to snack on salty food? I don’t know, all I know is I am right there with everyone else chomping down on chips when I play outside, go to the beach or hike. Nibbles or snacks are always great picnic food, but you don’t have to go crazy and buy out the store. I recommend, one item for an appetizer, and one salty crunchy snack, like chips. It is easy to go overboard with the snacks, but they are not the only food items at the picnic. No one will return home hungry.
Muhammara and Artichoke Tapenade
A terrific picnic appetizer is tapenade. Pictured in my picnic photographs is artichoke tapenade, a recipe I made from My Paris Kitchen by David Lebovitz. The recipe I used from this book is a little different from the recipe on his website, but it is still delicious and easy to make.
Another great spread or dip is muhammara, roasted red pepper dip. Muhammara is one of my favorite vegetable spreads. Both spreads are gluten-free, dairy-free, and vegan. Serve either with crusty bread, pita chips, or cut vegetables.
Fruit salad with watermelon, nectarines, herbs, and a spicy lemon honey dressing.
I believe every picnic should include some fruit. Ripe fruit is great picnic food because most fruit is naturally designed for individual servings. Fruit provides a bright and fresh taste to counterpoint the rich sandwiches and salty snacks. It is very refreshing. I am craving watermelon now so I included it for this blog post, but any fruit will suffice. You can either slice the watermelon, cut it up into chunks for easy picking, or make a fruit salad.
For this article, I decided to make a fruit salad made with watermelon, nectarines, mint, basil, with a honey lemon and chili pepper vinaigrette. I love herbs with fruit and adding the bit of hot pepper brings out the sweetness in the fruit. Included in the post is the recipe for this fruit salad. Making a fruit salad requires having serving utensils and plates, or you can bring additional beverage cups to use. Then all you need are utensils.
Dessert should be simple and there are many options. One option is a light unfrosted loaf or single layer cake like gluten-free Nifty cake. This cake is made with oat flour and has a slightly nutty flavor. It is a light sponge cake that everyone will enjoy. For ease of transporting it, make it a single layer cake, (and without the whipped cream frosting as pictured in the recipe), and serve with the watermelon fruit salad.
Kitchen Sink Cookies
Ginger Molasses Cookies
Another dessert option is cookies. Children young and old love cookies and they travel well. Kitchen sink oatmeal cookies are perfect for picnics. They are loaded with rolled oats, raisins, butterscotch chips, and chocolate chips. They can stand up to the heat of the day without melting and falling apart. Also pictured is, Ginger Molasses Cookies from Flour by Joanne Chang. Joanne is the owner of Flour Bakery in Boston. I love molasses cookies and wanted to test her recipe. In the link from the Boston Globe, her recipe is the second cookie recipe on the first page.
If you plan on bringing beer or wine, also include a non-alcoholic beverage like lemon-cucumber water or strawberry lemonade. Picnics are a time to drink responsibly, so keep your beer and wine on the low alcohol level.
Helpful Tips for Prep and Picnic Food :
If you are picnicking with friends, divide and conquer the food preparation. I have found people really like to participate and help.
Tapenade or Muhammara can be prepared the night before your picnic. You can also prepare the chicken and dessert the night before. This leaves making the sandwiches, fruit salad, and packing for the morning of.
Along with your choice of beverage, bring water for drinking and cleaning scrapes or sticky hands. Also paper towels come in handy if something spills. They are light weight and easy to stuff into a pocket.
Pack everything in a couple of insulated tote bags with ice packs. Keep your load light in case you need to hike to your picnic spot. Also bring a blanket to sit on.
Don’t forget the trash bag. A lot of places are carry-in / carry-out parks, and often it is hard to find a trash can when you need one.
Bring a First-Aid Kit, especially if you are traveling with children. At a minimum bring Band-Aids and an antiseptic lotion. They are easy to carry in your wallet or zip-lock bag to store in your picnic basket.
Bee stings are common at picnics. The general advice is to get the stinger out quickly and apply ice, (or cool pack). Read the link for more bee sting information.
If you are serving alcoholic beverages, please drink responsibly.
Easy Picnic Food Ideas for Summer and Fall Grilled Chicken Sandwiches with Smoked Mozzarella, Avocado, and Basil Mayonnaise
Ingredients
Grilled Chicken Sandwiches
Grilled Chicken - Prepare the day before
- 2 boneless skinless chicken breasts 1.5 lbs / 750 g
- 1/2 tsp Kosher salt
- 1/2 tsp of garlic powder
- 1/2 tsp of onion powder
- 1/2 tsp of sweet paprika
- 1/2 - 1 tsp dried oregano
- Lemon zest from half a lemon
- 1 TB extra virgin olive oil
Grilled Chicken Sandwiches
- 8 slices of good quality bread
- About 1/2 cup 125 ml basil mayo
- Grilled chicken sliced thin across the grain
- About 4 oz 125 g of Smoked Mozzarella, sliced into 1/4-inch thick slices
- 1-2 avocados cut into thin slices
- Arugula
Basil Mayonnaise
- 1- part mayonnaise
- 1- part basil sauce*
Watermelon, Nectarine and Basil Salad with Spicy Lemon Honey Dressing
- 1/4 Seedless watermelon cut into big bite size chunks
- 3 ripe nectarines sliced into thin wedges
- Small handful of Fresh Mint leaves
- Small handful of Fresh Basil leaves
- About 2 TB fresh lemon juice
- 1/2 tsp honey
- 1/8 tsp ground chili pepper
Instructions
Grilled Chicken
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The day/night before pound the chicken breasts to an even thickness then season both sides of the breasts with the salt, garlic powder, onion powder, paprika, dried oregano, and lemon zest. Place the seasoned chicken on a plate or container and cover with plastic wrap and refrigerate overnight.
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There should be a light and even coating of seasoning over the chicken breast, but not too heavy. Use your judgement about how much seasoning you want.
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Bring the chicken out of the refrigerator and rest on the counter 30 minutes before you want to grill it.
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Prepare your grill and proceed as you like, or use a grill pan on the stove top. Heat the pan to medium high.
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When the grill or grill pan is hot, add the chicken breasts skin side down at a diagonal to get nice grill marks. Cook for three minutes, then adjust the chicken breasts to the opposite diagonal position and grill for another 3 minutes. Turn over to the other side and repeat. If the chicken is not done cooking move the breasts to an indirect heat source on your grill and cook until done. If using a grill pan, turn the heat down to medium and continue to cook until done. About 5 minutes more depending on how big the chicken breasts are. The chicken breasts are done when the juices run clear after being pierced with a fork. Internal temperature is 170°F ( 77°C). Remove from the pan or grill and rest the chicken for 10 -15 minutes. Cool before making sandwiches.
Assemble the Sandwiches
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Smear and good coating of the basil mayonnaise (see recipe in notes) on both pieces of bread. Evenly cover one piece of bread with chicken slices, then add one slice of smoked mozzarella, or to cover the chicken if your bread slices are large. Layer the sliced avocado over the mozzarella. Add a small handful of arugula to the top and cover with the top piece of bread. If your sandwiches are large cut in half and wrap in parchment paper or wax paper. Refrigerate until ready to eat or go on your picnic. Pack in an insulated bag with a cool pack or ice to keep cool and fresh for your picnic.
Watermelon Nectarine and Basil Fruit Salad
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Mix the fresh lemon juice, honey, and ground chili powder in a small bowl. Keep stirring until the honey is completely dissolved. Taste and add a small pinch of Kosher salt. Set aside.
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Add the prepared watermelon and nectarines to a mixing bowl and gently stir to combine. Tear or snip the leaves of the basil and mint and mix together. Add the honey lemon dressing and stir. Taste and add more herbs if needed. Place in a plastic container with a tight-fitting lid and keep in an insulated bag with cold pack, or refrigerator. The fruit salad is the last thing to make for your picnic, because fruit releases a lot of juice after it is sliced and with dressing.
Recipe Notes
To make the basil mayonnaise, I use a 1 - 1 ratio of mayonnaise to basil sauce. The basil sauce is essentially basil pesto without the cheese and pine nuts. Use your favorite pesto recipe without the grated cheese and pinenuts and mix together 3-4 TB of mayonnaise with 3-4 TB basil sauce until combined.
My general basil pesto recipe is 2 cups of basil leaves, 1 cup arugula or spinach leaves, 1 garlic clove - minced, 1 TB lemon juice, 1/2 tsp kosher salt, and 1/3 to 1/2 cup extra virgin olive oil. In a food processor, process the basil, arugula, garlic, lemon juice, and salt until the basil and arugula are finely minced and combined. Use a thin rubber spatula to scrape everything off the sides of the bowl. With the motor running slowly add in the extra virgin olive oil. You might not use the whole amount. I do not want it too oily or runny so I stop adding the olive oil when I reach a smooth and slightly thick consistency. I do this because I store the pesto in a container with an additional layer of olive oil over the top of the pesto.
If you want traditional pesto, add 1/2 cup grated roman cheese and 1/4 cup pinenuts before you add the olive oil, and process until smooth. Then add the olive oil. Pesto is best used the same day it is made, but will keep in the refrigerator for a couple of days. Use can freeze pesto without the nuts and cheese, for up to 3 months. Pour a layer of olive oil over the pesto before freezing.
Where is your favorite place to picnic? Please share in the comment section below.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Stuffed Pastry with Swiss Chard and Feta
It appears that many cultures have a traditional stuffed pastry snack, at least in the Mediterranean. In Greece, Spanakopita is a popular appetizer made with phyllo dough, spinach and feta cheese. I also just learned about an Israeli stuffed pastry, Bureka, pronounced börek. Like spanakopita, it originated from Greece and Turkey but landed in Israel. Essentially, Burekas are individual stuffed pastry made with puff pastry or phyllo dough and filled with a savory filling of meats, cheese or vegetables.
Breaking Bread
Earlier this week I really wanted to bake, but I was in the mood for something savory. Unfortunately, I do not have a lot of savory baking recipes in my memory box, so I looked to a new cookbook I borrowed from the library, Breaking Breads by Uri Scheft. Uri Scheft is a baker from Israel and owns bakeries in Tel Aviv and New York City. His cookbook focuses on Israeli bread baking. This is a wonderful cookbook with clearly written instructions along with photographs featuring each step. Reading this cookbook is like having Uri Scheft standing at your side and calmly teaching you how to bake bread.
Savory Stuffed Pastry
I did not have the time to bake bread and go through the different proofing stages so I decided to bake one of the burekas recipes featured in his cookbook. The photograph of the Swiss Chard bureka was so appealing and I could clearly visualize a group of friends sitting around a table, having drinks, eating burekas with tahini, olives and pickles. It was an all are welcome greeting with a large platter of delicious bites.
At the time, there were three things that attracted me to the recipe: the photograph as mentioned earlier, Swiss chard, and store-bought pastry dough. As Uri points out, puff pastry is very difficult for the average home baker to make, so buying puff pastry is a great time-saving alternative. I like to make a lot of food from scratch, but now puff pastry dough is out of my league. Buying it saves me a lot of time and worry.
Swiss Chard
I love braised Swiss chard. This leafy green is not as soft and mild as spinach, or bitter and tough like kale. It stands between the two in flavors and texture. I also love the vivid yellow and purple stems in rainbow chard. Swiss chard has a great balance of body and flavor that is not too bitter. With a sprinkle of lemon zest over Swiss chard and this bitter green vegetable really brightens up.
More recipes with Mediterranean Feel
Oven Roasted Chicken with Shallots and Fennel
Uri Scheft’s recipe had all my favorite ingredients with the convenience of store-bought puff pastry dough and I was eager to try it. This is not a difficult recipe to make, but working with puff pastry has its challenges. Each time I bake with it I get a different outcome. So clearly, there is more I should learn. However, listed here are a few key considerations when baking with puff pastry.
Good to know tips working with stuffed pastry
Look for good quality puff pastry made with all butter. The butter helps the laminating process of the pastry and creates the flakes.
My purchased puff pastry came in a one pound box with 2 sheets. The recipe calls for 5 strips of pastry cut at least 4 inches wide and about 12 inches long. How you figure the placement and division of the strips is up to you. I pinched the two pieces together and rolled out the pastry to the dimensions I needed. Unfortunately, I did not achieve a lot of puff. This could be for many reasons, one being the pastry dough is made with vegetable oil and not butter. Or, the dough was too warm. I often find the layers stick together. Here is a great article from Bon Appetit about working with puff pastry dough.
Remove as much of the liquid from the cooked vegetables drained out. Excess liquid will make the pastry soggy and weigh it down. Gently press on the vegetables in a fine mesh strainer with the back of a wooden spoon. Be careful not to mush the vegetables.
Make sure the prepared filled pastries are cold before you put them in a preheated oven. Either place in the freezer for twenty minutes or refrigerate for one hour. Don’t skip this step. The butter in the pastry dough must be cold to create a nice flaky pastry.
Advance preparation: Make the bureka and place them on a rimmed baking sheet in the freezer. Once they are frozen, put the burekas in a freezer bag and keep in the freezer for up to a month. When you are ready to bake, paint the egg wash over the frozen burekas and place them directly on a hot baking stone or an upside rimmed baking sheet in the preheated oven. Bake until golden brown.
For the Love of New Discoveries
I am sure by now you know how much I love learning about new foods and techniques. Cooking and baking is always a process of discovery, whether I made the dish for many years or just for the first time. New discoveries energize me and make me more curious. I was thrilled to learn about this savory stuffed pastry and hope to perfect my technique as I continue to make them. Happy cooking.
As always, I would love to hear from you and about your culinary adventures. You and follow me on Instagram @lemonthymeandginger, Facebook or leave a comment under this recipe on my blog.
Stuffed Pastry with Swiss Chard and Feta
Stuffed pastry with Swiss chard and feta cheese makes a great appetizer or serve for any meal of the day. This recipe is an adaption of a traditional Israeli snack called Bureka. Serve with yogurt tahini spread, olives, and hard-boiled eggs, to create the perfect al fresco meal. Please don't be discouraged by the long prep time. Most of the prep time is waiting for the dough to chill, or the vegetables to cool. With the cooling and chilling time in mind, just make sure you have plenty of time to make these savory stuffed pastries. This stuffed pastry recipe can be made in advance and frozen for up to one month for your convenience. This recipe is slightly adapted from Breaking Breads by Uri Scheft.
Ingredients
Swiss Chard Filling
- 12 oz 342 g Swiss chard
- 5 oz 142 g spinach, tough stems removed
- 1 TB 100 g olive oil
- 1/2 yellow onion finely minced
- 2 celery stalks and leaves thinly sliced
- 1/2 tomato seeds removed and chopped
- 2 cloves garlic minced
- Juice and zest from 1/2 a lemon
- 1/8 tsp red pepper flakes
- 1/2 tsp Kosher salt
- Fresh ground pepper to taste
Puff Pastry
- 1 lb 455 g store-bought puff pastry - thawed if frozen
- All-purpose flour for rolling the pastry dough
Final Assembly
- 1 1/4 cups 150 g feta cheese, crumbled
- 1 large egg
- 1 TB water
- For Garnishing
- Garnish with sesame seeds poppy seeds, everything bagel mixture, or dried herbs and spices
Instructions
Swiss Chard Filling
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Clean the Swiss Chard and remove the stems from the leaves. Cut the stems into 1/4 inch (.5 cm) chunks and set aside. Stack the chard leaves on top of each other and slice across the width into 1 inch (3 cm) ribbons. Then cut the ribbons in half across the width. Set aside.
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Prepare the spinach the same as the Swiss Chard, but discard the stems. If you are using baby spinach there is no need to chop the leaves. However, remove any long stems from the baby spinach.
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Turn the heat to medium and heat the olive oil in a large 10-inch skillet. Add the minced onion, celery and Swiss chard stems and 1/4 tsp of Kosher salt to the skillet and cook until softened, about 5-8 minutes. Stir occasionally to prevent browning.
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Add the chopped tomato, garlic, lemon zest, red pepper flakes, and a couple of grinds of fresh black pepper. Cook the vegetables until the tomatoes break down about 2 - 3 minutes. Stir the vegetables frequently while they are cooking.
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Add half of the Swiss chard greens and 1/4 tsp Kosher salt, and stir and cook until the leaves have wilted. Once the first batch cooks down, add the remaining Swiss Chard and cook until it is all wilted.
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Scrape in the spinach leaves in the skillet with the vegetables in two batches. Once the spinach is heated and wilted, add the lemon juice. Stir and taste for seasoning. Add more salt and other seasonings if needed. Remember, the cheese in the filling will add a lot of salt to the bureka, so keep that in mind when you are tasting the vegetables.
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Transfer the filling to a bowl and cool completely. The cooked vegetables can be made in advance and kept in the refrigerator for several hours.
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Once cooled, place the vegetables in a fine mesh strainer and drain out any excess water. Gently press down on the vegetables without squishing them.
Prepare the Puff Pastry
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Make the egg wash. In a small bowl beat the egg, water and a pinch of salt until completely combined. Set aside.
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Prepare two large rimmed baking sheets and line with parchment paper.
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Lightly flour your work surface and rolling pin. Set the puff pastry on the floured surface, long side facing you, and lightly flour the top of the pastry. Gently roll the pastry into a rectangle about 20 inches (51 cm) by 12 inches (30.5 cm) and 1/16 inch thick. When you roll out the pastry dough, roll the pin in one direction beginning from about 1/3 of the way up from the side closest to you. Switch directions and roll the pin across the width in one direction. And switch again. Turn the pastry over and roll in one direction from each side. Repeat this until you have an even shaped rectangle about 1/16 inch thick. Rolling the pin back and forth confuses the dough and you do not get an even stretch. Be careful not to overwork the dough because it could get too warm. If the dough gets sticky and hard to work with, place on a rimmed baking sheet, cover with plastic wrap and refrigerate for 20 minutes.
Assembly, Chill and Bake
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Divide the dough into 5 strips across the width of the pastry dough, about 4 inches (10 cm) wide and 12 inches (30.5 cm) long. Brush each strip with the egg wash. Reserve the egg wash for later.
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Divide the sautéed vegetables into 5 equal portions about 1/2 cup (120 ml). Spread the Swiss chard mixture evenly down the middle of each strip. Add about a shy 1/4 cup (60 ml) of feta cheese crumbles on top of the vegetables. (If the dough is difficult to work with, chill it in the refrigerator for 15 minutes.)
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Fold the right side of the pastry strip over the filling and even with the left side of the pastry, like closing a book from the back to the front. Press on the edges and seal. Turn the filled pastry seam side down.
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Twist each pastry into a spiral and make them into a U shape. Place each pastry on the prepared baking sheets. Place in the refrigerator and chill for one hour. Or place in the freezer and chill for 20 minutes.
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Preheat the oven for at least 30 minutes to 400°F (200°C / Gas Mark 6). If you have baking stones add them on the oven racks when you turn the oven on. Or turn a rimmed baking sheet large enough for two or three bureka to fit, upside down on an oven rack. The stones or the baking sheet will get good and hot and help create a crisp crust. If you only have one stone bake the burekas in batches.
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Brush the burekas with the egg wash and garnish with sesame seeds, poppy seeds, sea salt, or herbs and spices of your liking. Bake until the burekas are golden brown 30 - 35 minutes. Serve warm or room temperature.
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Burekas are best eaten the same day they are made. Store any leftovers covered in the refrigerator for up to 24 hours.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
