Sunday, 27 October 2013

Lobster Empanadas

Lobster Empanadas

Lobster is a rare luxury.  It's something that is usually only cooked and eaten on special occasions.  However, with this dish, the lobster goes a very long way, so that it becomes possible to enjoy this delicacy more often.  Your local seafood market is the perfect place to purchase lobster.  I'm lucky enough to have Sydney fish markets nearby, so that's where I bought mine for this recipe.  I recommend buying a lobster tail, as opposed to a whole lobster, as it's easier to prepare and creates a lot less mess. 

This recipe was one of Matthew's suggestions for the blog!  He recently dined at Miss Peaches in Newtown (again) and after eating the bug pies, "suggested" I make something similar.  So I've taken the idea of creamy seafood pastry pies and created these empanadas. 
It's best to make the filling the day before so it's nice and cold when making the empanadas.  And ideally, you'd eat them straight from the oven.  They're worth risking a burnt mouth for!

 

Makes 24 empanadas

1 lobster tail
1/2 onion - very finely diced (you want the onion to meld with the sauce and not stand out, so dice as fine as your knife skills allow)

1/2 fennel bulb - very finely diced
2 new potatoes - diced into cubes about 1cm or smaller

1 tsp cayenne pepper
1 tbl flour
Handful of chervil or parsley
1/4 cup white wine
500ml fish stock
100ml cream

4 sheets of puff pastry

Lobster Empanadas Lobster Empanadas-3 Lobster Empanadas-4
In a pan of boiling water, blanch the lobster for 1 minute.  Allow to cool slightly, then remove the meat from the shell.  Dice into 1.5 cm pieces.

Soften the onion and fennel in a splash of olive oil, on a low/medium heat in a heavy based saucepan, until soft and translucent.  Add a pinch of salt to the cooking onion, to pull out the water and prevent it from burning.  
Finely chop the stalks of the chervil and add to the pan.  Add the potatoes and continue to cook for another 2 minutes.  Add the cayenne and flour and toast for 1 minute.  Add the wine and allow to evaporate before adding the fish stock.

Reduce liquid by 2/3 before adding diced lobster.  Cook for 2 minutes before adding cream and chervil tops.  


Cool mixture before adding to pastry.
Using a small bowl, cut round portions of pastry.  Place a small spoonful of the mixture onto the pastry and fold into half moon shapes.  Push out any trapped air and crimp the edges with a fork.
Combine egg and milk in a cup, and brush the pastry before placing in a moderately heated oven for 20 minutes, or until golden. 

Serve straight away.
 

Lobster Empanadas

2 comments:

  1. First time on your blog and I am love it. I am big fan of empanadas, but never had with delicate flavour meat like lobster- I am excited to try this out. Good work!

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    Replies
    1. Thanks Medha...pastry, lobster and cream. Really can't go wrong!

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