PIEROGI OR EMPANADA?
LATIN AMERICAN -EUROPEAN FUSION
SWEDISH - LATIN AMERICAN PIEROGI,
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.
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
Let the dough rest in a bowl, under a towel for 30 minutes.
200g ground venison (about ¹/2 lbs)
100g ground pork (about ¹/4 lbs)
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)
100g ( ¹/4 lb) chopped black olives.
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.