Okay. Empanadas. Under the dessert section. But with. . .okay, you have to read ahead to see the ingredients and you’ll understand why I had to try it. I admit I fudged a little on this. So, the Harvey Houses operated from the 1870s through the 1960s, and after I had set my heart on this recipe, I found out that the chef who invented it actually operated in . . . I think the 1930s? So not in the 1800s. But still over 100 years old! So I went with it anyway. Also, watch the one minute version on Instagram!
Empanadas with Vanilla Sauce
Harvey House Cookbook
Step One: Mix together. . . are you ready for this? 1 1/2 cups of FINELY CHOPPED BEEF, a pound of mincemeat (which I did NOT make from scratch this time. See my Christmas episode), 2 oz of suet (Yay! Another excuse to use my stash!), 1 1/2 teaspoons oregano (yes, seriously), 1/4 cup sugar (finally, something normal), and 1 tablespoon lemon peel.
Step One, cont.: Tianna was filming for me and we both stared at the mixture for awhile trying to get the courage to try it. We didn’t. Daniel came along shortly after and we gave him permission to try it. His expression was totally worth it. Flynn refused to try it at first, but eventually gave in, and then proceeded to eat a ridiculous amount. Proof kids will eat way more things than we think they will?
Step Two: Roll out “one recipe” plain pastry – which I assumed was pie pastry – cut it in six-inch circles. Somehow I managed to find a bowl that was pretty close to six inches, so I just used that.
Step Three: Put 1/2 a cup of filling on each circle, fold in half, flute edge, and prick to allow steam to escape. I had to take some of the filling out – maybe because the circle was a little smaller than six inches? Or maybe because I am not experienced in pinching empanadas together? Otherwise, it went well.
Step Four: Fry in deep hot fat!
Step Five: Make the vanilla sauce. This was actually butter, cornstarch, sugar, boiling water, and vanilla – emphasis on the boiling water, which surprised me. I would have expected cream or milk.
Step Six: Serve the empanadas with the vanilla sauce. We were pretty nervous about this, considering the reaction prior to frying them, but Daniel faced it like a champ.
Verdict:
Incredible! I’m totally serious. I was shocked. Daniel tasted it, and was like, “this is really good.” I didn’t believe him. But then I tasted it and I NEVER would have guessed there was anything savory in it. I totally would make this for guests.
I’d love your thoughts on a recipe like this.
Forest Idylls 