WCEC 2018 #1 - Spain

Spain is one of my favorite countries food wise. I've been there twice and I'm obsessed with the tapas and the wine and don't even get me started on Iberico ham. I've done Spain a couple of times now and I feel like I always do Paella. I LOVE Paella but the point of this challenge has always been to step outside the box and try something new.

My original plan was to try to make something completely different that I hadn't done before, but I ended up making empanadas. I have made these before but I was really compelled to do it again.

You see, my mom was an amazing cook. She also tried to make new things and experiment a lot. When I was at my dad's house a couple of weeks ago, my brother encouraged me to go through the freezer and see if anything was in there that I could use for my cooking.... and I found a few packages of empanada wrappers. It felt like a sign that is what I should make.

Like I said, I've made empanadas before, but usually I've just thrown together whatever I wanted for the filling. I decided to find a more authentic recipe this time. Empanadas are kind of a funny dish. Almost every country has some form of them from gyoza in Japan to potstickers in China, from empanadas in Latin countries to pastels in Brazil... they're all over the place (there are actually several dishes that are like this and I'm always more amazed by the country to country similarities rather than the differences when I do this project).

This means that in looking up authentic recipes, I found a lot from other countries as well. I finally landed on a recipe that felt more Spanish. I'm going to ignore that it's from notoriously famous English chef Gordon Ramsey and just trust that he's international enough to know a Spanish empanada from an Argentinian one.

Here is the recipe if you'd like to try it. 

I made a few changes though. First, I ground my own beef. I really wanted to add another level to this since I was using pre-made dough so... I made my own meat. I actually got an meat grinder as a wedding gift and it's something I haven't used enough. So when I had a big roast, I decided to cut off the end of it and grind it up for the filling. It ended up being 3x the amount of meat in the recipe so I tripled everything.

In the end, I found the filling as it was to be a little bland. I didn't put in as many onions or chili flakes as the recipe would have needed (because Dan doesn't like those things) which probably contributed that. I ended up adding some chili powder and paprika to bring up the flavor profile and it made a great difference. I don't know if that's authentic but I know how important seasoning is to food and I'd rather have something taste great than be 100% accurate.

I love that this recipe included chimichurri too. It's one of my favorite sauces and it's just perfect to add some brightness and acid to heavy things like meat and empanadas.

If you end up using this recipe, you may want to get a kitchen scale. They're not very expensive but they're the best for accurate baking or if you're using a recipe from all the enlightened countries that use the metric system. Grams just make sense in general though because measuring cups can be hard to read but the scale doesn't lie. It keeps the recipe spot on - just be sure to tare out any measuring devices.

And that's the start of the World Cup Eating Challenge! It wasn't very complicated but any sort of pastry is a labor of love and assembling these guys took longer than I expected. I still have more wrappers and filling so I plan on making another batch for the weekend. They're great for a quick lunch or easy protein snack.