We are almost half-way through the summer and I have no idea where it has gone. Not that I am not enjoy it, quite the opposite; this season has already been filled with many trips, outdoors activities and good times with friends. But when you live in a northern country it often feels like summer is slipping through your fingers. I guess this is why coming back to Singly Scrumptious took longer than planned. There was always another rock to climb, a bbq to attend or a new city to visit. But I’m now back and ready to share delectable recipes with all of you solo cooks.
Some of you might have already seen this post due to a small glitch on the blog but I hope you’ll be happy to see it again, fully finish and ready to be read. Here is what I had to say about these smokey munchies.
Some planning is necessary to survive in the solo cooking world. With no one looking at your food intake it’s easy to stop caring and source all of your meals from take-away places, restaurant or the supermarket ready-meal section. I, too, went down that road. It’s just so much easier to grab a delicious, soft and toasted, bap filled with crispy bacon and a squeeze of tangy brown sauce on my way to work than to prepare something myself. But after a few days on this diet, I usually feel bloated and crave a healthy homemade meal. Don’t ignore those cravings, they’re the perfect incentive to get back in the kitchen and get cooking.
I have found that planning some meals in advance helps me control my naughty urges. The idea is not to plan the full week but just to prepare one or 2 recipes that can be frozen or kept in the fridge for a few days. These empanadas take a bit of work but are great for on-the-go lunch or mid afternoon snack. Prepared on the weekend they will last 4 days in the fridge and can be enjoyed cold or reheated when needed. Serve with an extra squeeze of BBQ sauce and a creamy coleslaw or green salad, this meal will be as quick as grabbing something from the corner shop.
- BBQ sauce
- 1/2 cup ketchup
- 1 1/2 tbsp Cider vinegar
- 1 tbsp Brown sugar
- 1 tbsp Sugar
- 1/2 tsp Ground mustard
- 1 tsp Worcester sauce
- 3-4 drops Liquid smoke (optional)
- 200g Pulled pork (see recipe here)
- 1 shortcrust pastry sheet.
- 1 tbsp Milk
- Take the pastry out of the fridge to let it come to room temperature. Turn the oven on to 200C/400F
- Whisk all the BBQ sauce ingredients in a small sauce pan and bring to a boil, stirring occasionally. Let it bubble gently and cook for 4-5 minutes until sugars have dissolved and sauce has thicken.
- Take the pan off the heat. Add the pulled pork and mix until it’s evenly coated. Set aside.
- Unroll the pastry sheet and cut circles with a 10cm/12cm cookie cutter or by tracing the outline of an upside down bowl with the tip of a knife. The sheet should yield 6 circles.
- Roughly divide the BBQ pork into six portions. Place a the pork mix the disc of dough, slightly off-centered, and lightly wet the edges with a bit of water.
- With your finger tips, gently fold the pastry onto itself while keeping the meat in place with your thumbs. Make sure there is no air bubbles and seal the empanadas by pressing the edges with a fork.
- Repeat step 5 and 6 for the remaining disks.
- Place the empanadas on a baking sheet and lightly brush their top with milk. This will give them a beautiful golden crust.
- Bake in the oven for 20 mins.
- You can replace the shortcrust with puff pastry for a fluffier empanadas.
- Big fan of BBQ sauce? Double the recipe to serve as a dipping sauce. The leftovers should last a short week in the fridge if covered properly.
- Liquid smoke is optional here but it adds a wonderful smokey flavor, ideal for any kind of BBQ recipe. Just a few dash will fool people into thinking the meat was cooked over a charcoal fire. I highly recommend getting a bottle as it last for ever and adds a great dept of flavor to any dishes.