Blue cheese, apple, bacon, and caramelised onion empanadas

These are not true empanadas, but I started calling them that because of their shape. They take on the shape simply because the apple doesn’t fit in, otherwise! I made these specifically to be paired with whisky at a private whisky tasting party. The whisky it went best with was The Chita Single Malt by Suntory Whisky.

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Ingredients

1 sheet of frozen puff pastry, thawed
1 large granny smith apple
150g blue cheese
3 rashers of bacon, diced

Caramelised Onion
1 red onion, sliced thinly
1 tbs brown sugar
1 tbs apple cider vinegar (or any vinegar, really)
Salt to taste

Method

Preheat your oven to 180C

1. Peel the apple and slice thinly – 5mm thick or less. You don’t want it to be very thick at all. Put into acidulated water (a splash of vinegar will do) and set aside.
2. Put a small fry pan onto low heat and add a splash of olive oil. Add the onion, sugar, vinegar, and a sprinkling of salt. Cook the onion down over low heat, stirring occasionally. It will take about 15 minutes, but you should eventually get that ‘caramelised’ smell. Take care not to burn it, as it will turn bitter. Set aside to cool.
3. Roll out your block of puff pastry to about 3mm thick. You may need to sprinkle some plain flour on it first. I used Careme Puff Pastry, which is a bit expensive, but so worth it.
4. Using a 12cm round pastry cutter, or bowl of a similar size and a knife (that’s what I used), cut your rounds from the pastry. If you are short of space, to prevent them from sticking together, place a square of baking paper between each round. If you have offcuts, roll them back together and roll them out to 3mm thick again, using the same process to cut the rounds out.
5. Assemble your pastries by placing two slices of apple across the centre of the pastry, slightly closer to one side than the other. Pile approximately 5 cubes of bacon, a wad of blue cheese, and half a teaspoon or so of caramelised onion on top.
6. Fold the pastry over the top of the filling, so that it meets the opposite edge and completely covers the filling.
7. Crimp the edges of the pastry together with your fingers, empanada style. Ensure there are no holes (the filling will explode out of the holes, otherwise).
8. Bake the empanadas at 180C for approximately 15 minutes or until golden brown and puffed. Ensure they cool before eating – the filling is HOT!

Makes approximately 16 empanadas

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