MANILA, Philippines — After the Halloween décor is taken down, the glitters, trees and carols of Christmas take over and, suddenly, it feels like Christmas already.
You start thinking about the flavors of the festive season and collecting recipes that will help you get prepared not only for Noche Buena with the family but also for those pockets of get-togethers, potlucks, reunions, small group gatherings, office parties, even surprise visits of family and friends.
During the festive season, your house somehow becomes an enigma for surprise visits, and in the past, you’ve combined store-bought finger food with homemade baked goodies to entertain your visitors.
If you’re looking for a new batch of easy-to-make and delicious recipes to prepare for such unscheduled visits again this year, this recipe of Beef Tapa Empanadas, developed by Chef Sonny Mariano for the U.S. Highbush Blueberry Council (USHBC), should be an impressive pass-around or cocktail buffet item to serve.
Chef Sonny presented it as one of the pass-around fare in a specially curated lunch held at the Balmori Suites’ Chef’s Table. The event, which had the USHBC partnering with Chef Sonny and Khaiba (a revolutionary culinary pop-up presented by the Tasteless Food Group), highlighted the versatility of U.S. blueberries as used in Filipino cuisine, and Beef Tapa Empanadas with U.S. Blueberry Vinegar made a strong impression on the attendees.
Try making these Empanadas at home and surprise your guests this Christmas.
Beef Tapa Empanadas with U.S. blueberry vinegar
Ingredients:
For the empanada dough:
500 grams all-purpose flour
130 grams unsalted butter
5 grams salt
1 egg
220 grams cold water
For the Beef Tapa:
300 grams beef sirloin
45 grams soy sauce
60 grams garlic
15 grams brown sugar
45 grams vinegar
2 grams black pepper
For the U.S. Blueberry Vinegar:
120 grams U.S. Blueberries
480 grams cane vinegar
30 grams white sugar
45 grams red onion
30 grams garlic
Procedure:
Empanada Dough:
1. Combine dry ingredients, flour and salt, in a large bowl.
2. Add cold butter cubes into the flour mixture. Use a pastry cutter or your fingers to work until the mixture resembles coarse crumbs.
3. Beat egg slightly and add to mixture. Gradually pour in cold water while mixing until the dough comes together.
4. Knead lightly until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Beef Tapa:
1. Cut the sirloin into thin strips or small cubes.
2. In a bowl, combine soy sauce, garlic (minced or grated), brown sugar, U.S. Blueberry Vinegar, and black pepper. Add beef and marinate for at least 30 minutes to 1 hour.
3. In a pan over medium heat, cook the marinated beef until fully cooked and fragrant. Set aside and let cool.
U.S. Blueberry Vinegar (for flavoring or dipping):
1. In a pot, combine U.S. Blueberries, cane vinegar, white sugar, red onion (sliced), and garlic.
2. Let it ferment for 2 days at room temperature.
Assembly of Empanadas:
1. After resting, divide the dough into small portions. Roll out each portion into a thin circle (about 4 to 6 inches in diameter).
2. Place a spoonful of cooked beef tapa in the center of each dough circle.
3. Fold the dough over the filling and crimp the edges with a fork or pinch to seal.
4. Depending on preference. If you are baking, preheat oven to 375°F (190°C), brush empanadas with egg wash, and bake for 20 to 25 minutes or until golden. If frying, heat oil in a deep pan, and fry until golden brown, about 3 to 4 minutes.
5. Arrange the empanadas on a plate. Serve with a side of U.S. Blueberry Vinegar for dipping or flavor enhancement.