Little cheesy herby empanadas, and a mushroom and walnut galette
Empanadas are thought to have originated from Galicia, with the first written reference appearing in the fifteenth century. The name is derived from the Spanish word ‘empanar’, which essentially means to wrap with bread.
As well as (and as a result of) Spain, they appear all over Middle and South America, Indonesia and the Phillipines. The Sicilians have something called ‘mpanatigghi (which is etomylogically borne from empanada), an unusual mix of ground beef, spices and chocolate which was introduced during the Spanish conquest of the island in the 16th Century.
Argentina is famous for them, and for the diverse range of fillings, from chicken to catfish, or a thick, white wine and cheese mix, to poached pear; each region has a take on the subject. I find them moreish beyond reason.
Toy around with the fillings; they’re a good way of using up leftovers, be it a lighter vegetarian option as seen here, or with slow cooked beef, lamb or pork. Take leftover cooked spuds and mix with cheese, herbs, spices (go for whatever you like but I would strongly suggest cumin as the hero), or, as I have been guilty of in the past, sell your soul to the devil with a round of nutella empanadas (sorry to Fede and all of my Argentinian friends). But, as I like to often tout, you do you.
Roald Dahl got me on to mushrooms. Not a sentence to be taken out of context. Allow me to explain.
As a child, I had an almost pathological fear of fungi - I think it must have been the gills; too alien for my clearly over sensitive little self. What should have been otherwise quite bucolic childhood scenes spent gathering mushrooms on the farm with my mother played out somewhat differently. I refused to go anywhere near them, at best pulling my sleeve over my hand to gingerly paw at them. It was only after reading some snippet by Roald Dahl, that my eight year old mind was swayed. Roald wrote that he loved nothing more than taking some field mushrooms and frying them gently with lots of butter and garlic and thyme. If the author of Charlie and the Chocolate Factory thought as such, he was probably onto something. I haven’t looked back since.
Our mushroom range here in New Zealand has, historically, been somewhat feeble, but it’s reassuring to see different varieties becoming more available alongside the same old button and portobello. Keep your eye out. I have a secret squirrel supply, but only because I’ve gone out and looked for it. Branch out and go for the most interesting ones you can find; it will only encourage the producers.
Have a lovely week.
S xx