Welcome to our cozy corner, where we’re about to embark on a culinary adventure – tonight, we’re diving into the world of ‘amp à la dass,’ a recipe that has journeyed to us from the vibrant heart of Chile. The inspiration behind this delightful dish comes from my dear friend Guinness, who generously shared this gem with us. So, gather around as we explore the captivating flavors and steps that make this recipe truly special.
For this culinary escapade, gather the following essentials:
- A trusty measuring glass, doubling as our culinary compass
- Flour, the foundation of our creation
- The golden yolk of a single egg
- A touch of fragrant olive oil
- Crisp white wine, a liquid treasure
- A hint of sugar, to lend sweetness to our dough
The canvas is open for your personal touch when it comes to the filling. This versatile recipe welcomes your creativity, allowing you to fill it with your favorite ingredients. Tonight, I’m going to infuse the dish with the earthy charm of sweet potatoes, freshly sourced from Florence and Amélie Interview. These wonderful suppliers grace my business and my home kitchen, their produce a testament to quality. Their offerings can be discovered at the bustling Nay market and the inviting Terre Gourmande stores.
Now, let’s roll up our sleeves and delve into the art of crafting this delicacy. Start by measuring two glasses of flour, holding one in your clean hand while using the other to immerse yourself in the tactile process. Create a well within the flour landscape and introduce the egg yolk and a splash of white wine, approximately three-quarters of a glass. We’re reserving a portion of the liquid, a safeguard to tailor the dough’s consistency if needed.
Delicate steps follow. We carefully merge the salt with the mix, choosing to gradually introduce it to avoid the egg yolk’s hygroscopic nature from hindering our journey. This technique ensures an even distribution of flavors. The amalgamation of ingredients culminates in a dough that’s both harmonious and slightly firm to the touch. It’s a canvas ready for its masterpiece, but patience prevails as we let it rest for at least 20 minutes. This resting period allows the gluten, that resilient spring, to relax and the dough to achieve a smoother texture. Wrapping it in a protective layer of plastic film preserves its essence.
As time elapses, we transition to the next chapter. A vibrant puree of sweet potatoes awaits, and I’m adding a medley of onions for added depth. Our rested dough, now more elastic, is ready for its encore. Gently folding and sealing the dough, we infuse it with oxygen, a technique familiar in the world of bread-making. A sprinkle of flour within a bowl becomes a protective cloak, preventing the dough from adhering and facilitating our creative process.
Another brief pause follows – around 10 minutes, enveloped in a soft cloth. This rest prevents the dough from drying out, nurturing it for the culinary artistry ahead. The curtain then rises on the filling phase. I’ve chosen a rich cheese filling for tonight’s performance, but the stage is yours to design as you please. Follow the steps and embrace your culinary vision.
Now, the pièce de résistance: baking! These empadas require about 15 minutes in the spotlight at 180°C (356°F). The secret to their enchanting rise lies in their perfect seal. This seal traps the steam generated by the filling, orchestrating their delicate puff.
Voilà! Our culinary symphony is complete, and these empadas are ready to grace your table. Capture your creations through the lens and share your moments on our Facebook page – we’d love to witness your kitchen accomplishments. For those seeking the full recipe, head to our Facebook page for detailed instructions. As you savor each bite, may the joy of cooking and the enchantment of shared meals accompany you on this delightful gastronomic journey. Bon appétit!
