Chicken and chorizo empanadas
Happy that I was organized for an upcoming job, I was sitting comfortably on the lounge sipping peppermint tea after dinner. Tomorrow I would make the chicken and chorizo empanadas, part of the Mexican street food spread that I was preparing for a party at the weekend. But right now I was in front of a beautifully warm open fire browsing restaurants in Bali for our upcoming holiday. I could hear that outside, the powerful wind had amped up again and that rain was still lashing angrily at the windows. It was an aggressive storm that had caused mass flooding and uprooted trees on every single street over the last two days. From our deck, Thea and I had been watching arborists in fluorescent rain coats all day, brave the elements to remove a fallen gum tree that had ploughed straight through one of our neighbours homes. Nonchalantly believing that we were lucky to have escaped the same fate, I was about to be proved very wrong.
There was no loud crack to fore warn that a tree was about to fall. It just happened. All of a sudden the power went out and in the darkness the only sound that could be heard was crashing. Usually when something falls on our tin roof, it’s noisy and can make your heart pound, fallen debris sounding bigger and more damaging than it really it is. There was no doubt this time though. Whatever had fallen was huge and very destructive. The clattering noise was relentless, and Mark and I held each other bracing for impact from overhead.
It felt like as soon as it had started, the noise stopped. I jumped up, ever so slightly hysterical. THEA. My baby girl was in bed and if I hadn’t been hit by whatever had fallen, did that mean that she had? Mark pulled me close and told me to calm down. That she was fine. It was our chimney stack that had collapsed and that if I went in and got her in the state I was in, I would scare her. I took on board his wise words, breathed deeply and using the light on my phone went to her room. She was sitting up waiting for me. I packed a bag while Mark put out the fire, a hazard that had completely gone over my head as I stuffed nappies, toothbrushes and underwear into a bag. Our neighbours were yelling up at us. Were we ok? I yanked at the front door to let them know we were. It wouldn’t open. I went to the window and pulled back the curtain. All that I could see in front of me through broken glass was a mass of branches and leaves, fractured floorboards and crumpled sheets of roofing. Our whole deck had splintered away from the house.
When firemen arrived to check that our fire was out and to escort us around our home to collect any valuables and emergency items, I pleaded with them to save my Mexican beef stew. A strange last minute grab from a house just rendered unsafe by a falling tree, but that pot of food was not going to go to waste. Onions, carrots, capsicums, celery and garlic had been whizzed up in a food processor first thing that morning and then sweated slowly over a low heat. Tomatoes, bay leaves, cumin, coriander and chilli were added, along with a five kilo hunk of beef, and the pot had simmered undisturbed all day, only occasionally interrupted to be stirred. My neighbours kindly let me store the hefty stainless steel pot in their fridge, as I explained it was for a job at the weekend and despite a tree just having fallen on my house, I was not going to pull out of the work and let anyone down.
Safely installed at Ma and Pa’s a few days later, I resumed preparations for the party. Referring to my list, 100 chicken and chorizo empanadas needed to be made. Unfamiliar with how to go about setting up a production line in Ma’s kitchen, I started by investigating what was in all the cupboards and drawers. Ma looks after things with such care that the majority of her utensils and appliances are older than me. And I love that. Well looked after kitchen equipment with soul. Great grandma, who happened to be visiting at the same time we became homeless, was shocked with the number of pastry pockets that I had to make, but intrigued as to how I would actually go about the process. With Thea being blissfully entertained in the garden by Ma, I began the empanadas. In between sneaking glances through the window of Thea on the swing and chatting about TV detective series with G g Ma, the task was completed in no time. Somehow, despite the odds, I was back on track.
Chicken and chorizo empanadas
Adapted from a recipe by Paul Hollywood
For the pastry
- 150g unsalted butter
- 300g plain flour
- pinch salt
- 1 egg, lightly beaten
Make the pastry first and allow it to rest in the fridge while you make the filling.
Whizz the butter and flour in a food processor until they resemble fine breadcrumbs.
Add the egg and salt and pulse until the mixture comes together. If it is still and little dry, add water drip by drip.
Tip the pastry out onto a piece of cling wrap, cover and put in the fridge for 30 minutes to rest before rolling out for the chicken and chorizo empanadas.
For the filling
- 1 whole chicken
- 1 onion
- 2 garlic cloves
- 2 chorizo
- 1 tsp cumin
- 50g rasins
- salt and black pepper
Roast the chicken in the oven for approximately 1.5 hours until cooked. Remove from the oven and allow to cool enough so that you can handle it.
In the meantime, in a food processor, whizz up the onion, garlic and chorizo. Transfer the mixture to a wide pot and cook over a low heat until the onion is translucent and the chorizo is starting to release its red perfumed oil.
Add the raisins and cumin, salt and pepper, cook for a few more minutes to allow all the flavours to mingle and then remove the pot from the heat.
Now pull apart the roast chicken, finely shredding the meat and add it to the chorizo mixture. Save the chicken carcass to make stock.
To assemble the chicken and chorizo empanadas
On a floured surface, roll out the pastry to a thickness of about 3mm.
Using a round pastry cutter, cut circles in the pastry. In the top half of these circles,place teaspoonfuls of the chicken and chorizo filling.
Take another lightly beaten egg, and with a pastry brush, paint egg wash on the top half of the circle where the filing has been placed. Now fold over the empty half of the pastry circle and press the edges together. Seal using the prongs of a fork by pressing them into the pastry all the way around the open edges.
To bake, place the chicken and chorizo empanadas on a baking tray, brush the tops with more egg wash and place in an oven preheated to 180C for about 20 minutes.
Enjoy the chicken and chorizo empanadas while still hot from the oven, with a cold beer!