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Ever since amanda and I did our first wine tasting when we reviewed Unquenchable: A Tipsy Quest for the World's Best Bar Wines, we've been having monthly wine and food pairing evenings. The experience was so amazing that we had to recreate it again and again.
We've already looked at wines from the 4 corners of the world, including South Africa, Portugal, Australia, and Canada. Argentina was up next on the list and I was to bring a meal paired with white wine. I picked the Etchart Cafayete Torrentes (suggested by either the SAQ or LCBO quarterly magazines - honestly can't remember which one). The SAQ website suggested pairing this wine with the empanada recipe that I'm about to describe. With a few adjustments to make it healthier, as well as to use up ingredients I already had at home, the following is what delighted all guests:
Ingredients
We've already looked at wines from the 4 corners of the world, including South Africa, Portugal, Australia, and Canada. Argentina was up next on the list and I was to bring a meal paired with white wine. I picked the Etchart Cafayete Torrentes (suggested by either the SAQ or LCBO quarterly magazines - honestly can't remember which one). The SAQ website suggested pairing this wine with the empanada recipe that I'm about to describe. With a few adjustments to make it healthier, as well as to use up ingredients I already had at home, the following is what delighted all guests:
Ingredients
- 1 cup chopped cooked shrimp
- 1.5 celery stalks, chopped
- 2 tbsp cilantro, finely chopped
- 2 tbsp red onion, finely chopped
- 1.5 cups cooked haddock, shredded
- 2 heaping tbsp greek yogurt
- 1/3 cup milk
- salt and pepper to taste
- 1 lb pie dough
Salsa
- 2 cups chopped honeydew
- 2 tbsp each: red onion, parsley, cilantro - finely chopped
- 2 tsp lime juice (add more if you like it very tangy)
- pepper to taste
Method:
- In a bowl, mix the first 5 ingredients and set aside
- In a smaller bowl, mix the yogurt and 1/4 cup of milk until you get the consistency of cooking cream (add more milk or yogurt if necessary)
- Mix in 3 tbsp of the yogurt mixture to the fish stuffing
- Pre-heat your oven to 375 F
- Roll out the pie dough and create 8 circles approximately 6 in. in diameter
- Put fish stuffing on one side of the circle and fold the other half on top. Seal your dough using a fork. Use the same process for the remaining 7 circles and place on a parchment-paper lined cookie sheet.
- Brush the empanadas with the remaining milk and bake for 20-30 minutes (until the crust becomes golden brown)
- While your empanadas are baking, mix your salsa ingredients and place in the fridge until ready to serve.
This is an excellent recipe for left over white fish + it's great comfort food! I served these as an appetizer to our meal (1 empanada per person). You could also serve these as a main course (2 per person). Amanda had prepared a delicious pesto that she served with fettuccine, paired with a Pascual Toso Malbec.
Although I haven't tried, I bet these empanadas would be a great freezer meal. I'll keep you posted on how that goes :)
Enjoy!
- CK
