PIEROGI OR EMPANADA?

LATIN AMERICAN -EUROPEAN FUSION

SWEDISH - LATIN AMERICAN PIEROGI,

(EHEM EMPANAROGI?)

Have you tried empanadas? This Latin American delicacy can be varied and expanded upon in so many ways. The European cousin, the pierogi is in lock-step when it comes to flavor combinations and culinary dimensions. I will not go into a debate about what is a “true pierogi” and likewise for the empanada as they have their own flare in numerous countries. Here’s my fusion take on Latin American empanadas/pierogis - with a slightly chewy bread.

Dough

40g yeast
2.5 dl lukewarm water
8 and 2/3 dl white wheat flour
1/2 tsp of sugar
2 tbsp olive oil
2 egg yolks for brushing

Dough Preparations

Mix the yeast with the lukewarm water. Add salt, sugar olive oil and 3/4 of the flour and mix by hand or with a kitchen mixer. Once all is mixed add the remaining flour and continue to work with the dough by hand or with the mixer until it is formed to a dough.

Let the dough rest in a bowl, under a towel for 30 minutes.

Filling Ingredients

4 hard boiled eggs, peeled and chopped
200g ground venison (about ¹/2 lbs)
100g ground pork (about ¹/4 lbs)
olive oil
2 tbsp of flour
1 onion, chopped
2 garlic cloves, chopped
4 tsp chili powder ( for spicier replace it for 2 tsp of cayenne pepper)
2 tsp ground cumin
4 tsp tomato puree
2 dl venison or beef broth (about ³/⁴ of a cup)
salt
100g ( ¹/4 lb) chopped black olives.

Filling Preparations

Boil the eggs. Peel and chop the eggs in small pieces.
Sauté the onions on medium-low heat with some olive oil. When translucent, add the garlic and continue to sauté for a couple of minutes.
Add the ground meat and keep mixing and turning until the meat is browned.
Add the spices and stir to mix.
Add the tomato puree and broth and mix with the meat.
Sprinkle the flour over the meat and mix it in.
Let the meat filling reduce until it is no longer wet and start to look a bit dry.
Turn off the heat and mix in the chopped egg and (optional) olives. Move off the heat.

Baking

Preheat the oven to 400F.
Roll the dough thin and cut out 10cm in diameter (4 inches) circles.
Whisk the egg yolk and brush the edges of the dough circles.
Put a big spoonful of filling on one side of the circle. Fold and pinch together the sides.
Use a fork to press along side the seam.
Brush the pastry with egg yolk and bake in the oven until golden - roughly 12 - 15 minutes.

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