Zero Waste Recipe: Leftover Empanadas with Spiced Yoghurt by Jessica Rosval

Name: Zero Waste Recipe: Leftover Empanadas with Spiced Yoghurt by Jessica Rosval
Yield: 2
Ingredients: For the Flaky Pastry; All purpose flour; Turmeric powder; Kosher salt; Beef fat; Filtered water; For the Meat Filling; Beef brisket; Dried apricot; Almonds; Parsley; Cumin; Garlic; Extra virgin olive oil; Broth; Salt and pepper; For the Yoghurt Sauce; Greek yoghurt; Cumin; Paprika; Garlic; Lemon zest; Parsley; Kosher salt

Chef Jessica Rosval of Casa Maria Luigia shows us how to use leftover meat to make delicious empanadas. Using a piece of leftover brisket, some toasted almonds and dried apricots, the dough is made with rendered beef fat for extra flavour. You can use whatever is in your fridge for this recipe so there are no limits to your creativity.

The recipe forms part of Why Waste? with chef Massimo Bottura, the exclusive Fine Dining Lovers series dedicated to making waste food delicious.

22 February, 2021

serves for

ingredients

For the Flaky Pastry

All purpose flour

250 g

Turmeric powder

Kosher salt

Beef fat

140g

Filtered water

90g iced cold

For the Meat Filling

Beef brisket

400g leftovers

Dried apricot

70g

Almonds

50g toasted

Parsley

Handful, fresh

Cumin

Garlic

Extra virgin olive oil

Broth

10g

Salt and pepper

For the Yoghurt Sauce

Greek yoghurt

100g

Cumin

1/2 tsp

Paprika

1/2 tsp

Garlic

Lemon zest

1/2 a lemon

Parsley

1 tbsp, chopped

Kosher salt

1/2 tsp

To Prepare

This recipe appears in Why Waste? with chef Massimo Bottura, the exclusive Fine Dining Lovers series on how to turn waste food into something super-delicious. It features the three-Michelin-star chef and members of his kitchen teams from Osteria Francescana, Casa Maria Luigia and Franceschetta 58. This recipe for leftover empanadas is presented by Jessica Rosval of Casa Maria Luigia.

Step 01

Mix all the dry ingredients in a stand mixer at a slow speed. Then add the beef fat. When you have a sandy texture, add the iced cold water and mix for a few minutes until you have a dough.

Step 02

Put the dough in a biodegradable bag and place in the fridge for 30 minutes.

Step 03

Chop your leftover beef brisket into small pieces.

Step 04

Add a drop of oil to a pan, place on medium heat, add the garlic. Add the meat and the apricots. Add the cumin and then the broth. Turn the heat to low and let simmer. Add salt, pepper, toasted almonds and freshly chopped parsley. Transfer to a bowl and allow to cool.

Step 05

Take the chilled dough and roll it out, using a little flour to stop it from sticking. Roll to a thickness of about 2mm. Use a cookie cutter to cut out some circular shapes.

Step 06

Put a squished ball of filling on the cut dough circle. Brush the ‘lip’ of the dough with an egg wash – one egg with a little milk, whisked. It helps to ‘close the dough’.

Step 07

Close the dough – hold the dough with your index finger and thumb, with your other fingers, push the meat filling back a little, which will help shape the empanada a little.

Step 08

With a fork, press down the outer edge of each empanada.

Step 09

Gently place on a tray lined with parchment paper, brush with egg wash again and put in the oven at 180 degrees for about 10-12 minutes or until golden brown on the outside.