I love the moment of the aperitif. Less formal than the meal at the table, it allows all the culinary whims and lends itself particularly to the mixing of genres : spreads, verrines, toasts, appetizers, spoons, pacifiers… All shapes, all styles and all panachages are allowed. Even these tasty and original empanadas sauerkraut whose inspiration lies somewhere between the Latin America, the Alsace and the cuisine is Vegan !
For me who likes to peck at and enjoy but also to think of new flavours, the aperitif, it is of the blessed bread. So, when I get of the world, I do so to prolong the exquisite preliminary. I do the impasse on the entry and offers my guests a drink varied and consistent, which lasts until the moment you sit down at the table to move it directly to the tv. In general, this part of the evening takes place spontaneously around the central island of the kitchen. I love this as greedy as user-friendly, and particularly, the moment when the glasses collide, tongues loosen and the laughter eventually happen. If, in addition, the whole is punctuated with ” umm ” and ” miam “, the happiness is at its height !
- Preparation time 20 min
- Time of cooking 25 min
- Total time 45 min
- Servings 15 pieces
For the dough
- 200 g of flour
- 100 g butter (or margarine for a vegan)
- 1/2 teaspoon of salt
- 60 ml of water
For the stuffing
- 250 g of sauerkraut cooked and well drained
- 200 g of tofu smoked
- 1 tablespoon of persil haché
- 1 teaspoon ground cumin
- 1/2 teaspoon coriander, ground
- 1 teaspoon of turmeric
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon cardamom
- 1 onion
- 2 cloves of garlic
- 1 tbsp of soya cream
- olive oil
- salt, pepper
For the gilding
- 1 beaten egg in an omelette (or olive oil for a vegan)
- 2 teaspoons of liquid cream (optional)
In a large bowl, pour the flour and the salt. Mix. Add the butter cut into small pieces. Work the flour and butter with fingertips to get consistency of shortbread. Add the water and amalgamez the dough without too much work.
Form a ball with the dough. Flatten slightly with the palm of the hand. Wrap with cling film and reserve in the refrigerator until ready to use.
Cut the tofu smoked in small pieces the size of a brunoise. Book.
Snip the onion finely. Chop the garlic. Heat a drizzle of olive oil in a pan and let it sweat the onion and garlic for about 5 minutes.
Add the sauerkraut is cooked, the tofu is smoked and the spices. Mix. Let it cook for 5 to 10 minutes, stirring regularly. Let it cool down.
Add the soya cream. Taste and adjust the seasoning (salt, pepper).
The processing and cooking of the empanadas
Preheat the oven to 200°C (circulating heat).
Flour your work plan. Press the dough to the roll fairly thinly (about 1mm). And cut circles from 9 to 10 cm in diameter using a cookie cutter (or a glass/bowl).
Drop 1 c to c pan of stuffing in the middle of each circle. Fold the circle gently to form a dumpling. Seal the edges of the shoe by pressing with the fingers. Fold the edges and pinch with a fork or fingers to get a good weld.
Place the empanadas on a baking sheet covered with parchment paper. Bask-the mixture of egg and cream. Or for a vegan gild the olive oil.
Bake for 20 to 25 minutes of cooking. Enjoy these empanadas hot or warm at the time of the aperitif or as a dish with a good salad.