Monday, January 14, 2013

Meatless Empanadas and Tapenade Rolls

Faced with several tins of pumpkin that never did get used over the holidays, and half a packet of "veggie chorizo" I improvised, and came up with these. The family liked them, and I had enough filling to freeze for another time. I used an oil crust recipe that while good in the end, was really difficult to roll out. As I consider myself exceptionally skilled with a rolling pin, I'm not going to recommend something that I only barely succeeded with. Any pie crust recipe will do-use the one you know and like best. You'll need enough for a two crust pie.

Any leftover filling may be frozen, or make extra empanadas and freeze them.

You Will Need:

1  tin of pumpkin (15 oz), drained for an hour to remove excess liquid
1/2 package veggie chorizo-cooked and cooled
1 recipe onion jam (see below).

Combine all (let jam and chorizo cool). Chill before using to fill empanadas. Bake on an ungreased baking sheet at 425 degrees F. until nicely browned.

Onion Jam:

2 large sweet onions, thinly sliced
1/4 cup buter
1/3 cup granulated sugar
1 cup ruby port
1/2 cup dry red wine

In a large heavy pot with a lid, melt the butter and add the onions. Stir to coat, then cook, covered over low heat 10 minutes until onions soften. Remove lid, cook 20-30 minutes until golden. Add sugar, stir, and cook uncovered for about 10 minutes, or until a deep brown. Add wine, bring to a boil, and cook over moderate heat, stirring occasionally until thick and syrupy (most of the liquid should be evaporated. Cool before using.

If you still have extra pumpkin puree to use, try this recipe for pumpkin tapenade rolls. I made my own tapenade (olives, capers, garlic, anchovy paste, olive oil, pepper) but store bought is OK too. This would also make a good vehicle for the onion jam above. Here's the dough recipe:

1 cup pumpkin puree, drained
3 teaspoons granulated dry yeast
1 cup warm water
1/4 cup olive oil
1 tablespoon sugar
1 teaspoon coarse salt
1 cup strong flour
1-2 cups plain flour

Proof the yeast in the warm water with the sugar. After it foams, add the oil, salt, pumpkin, and strong flour. Work in as much of the plain flour as you need to keep it from being too sticky. Knead well, coat a bowl with oil. Place dough in, turning to coat, then cover with clingfilm and let rise until doubled-about 1 hour. Punch dough down, and let rest 10 minutes. With a pin, roll out into a large rectangle about 1 inch thick. Spread the surface with tapenade. Roll up from the long side like a jelly roll. Grease a large pan (or two-round ones look pretty) and cut the dough into rounds like cinnamon rolls. Place a little bit apart in pans. Cover lightly, and let rise about 40 minutes, or until just doubled. Meanwhile, preheat the oven to 400 degrees F.

Bake 15 minutes, rotate pans, and bake another 15-20 longer. Makes about 2 dozen rolls.

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