Bratwurst Empanadas - Fusion Edition

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I love themes! Anytime I get a chance to make food around an event or movie I get really excited. Giddy, actually. :)  So with the World Cup final arriving I was excited to pair it with some good eats.

Throughout the World Cup my husband and I have been rooting for 2 teams USA, of course, and Netherlands, my husband's heritage is Dutch. We loved watching the games and were very sad when they both lost. Even though our teams didn't make it to the final we are still going to enjoy watching the top two battle it out.

 In honor of Germany and Argentina making it to the final, I'm making a fusion dish that honors both countries. Argentina is known for their empanadas and Germany for their sausages. I'm taking the savory soft empanada dough (my pie dough works great here) from Argentina and filling it with beer basted bratwurst and mash potato, served with a honey mustard dip. This recipe is also a great use up for any leftover dough or mash potato.

Futbol requires good finger food! You can totally make the dough and filling ahead of time and just  assemble on the day or even make them completely, refrigerate and just bake them off on the day you're serving. How ever you want do it, go for it!  I'm sure this recipe will score a GOOOOAAAALLLL with your family!  Sorry, I couldn't resist! :)  Ole, Ole, Ole!

Buen Provecho!

Add EVOO to a med high pan & put onions.

Place bratwurst on top of onions.

Add beer to pan. It should come halfway up the bratwurst.

When it comes to a simmer. Cover until liquid reduces/evaporates.

Push aside onions and crisp up the bratwurst.

Flavor in the brown!

Add 1tsp of potato, 1/4 tsp onions & slice of bratwurst.

Rim edges with water, fold to make a half moon and crimp edges with a fork.

Preheat oven 400. Add egg wash. Ready to bake!

Cook for 25-30 minutes, until golden brown.

Soft flaky dough, yummy salty filling with a bit of sweetness from the honey mustard dip.

So delicious! Yum!! Ole, Ole, Ole!

Bratwurst Empanadas:

Ingredients:
 
4-5 Bratwurst
1 Onion, sliced
Beer, enough to cover brats
1- 1 1/2 cups Mash Potato
1 cup Stone Ground Mustard
5-6 Tbsp Honey, to taste
2-3 Tbsp Extra-virgin Olive Oil (EVOO) 
Salt n Pepper

Empanada Dough - vm dough or store-brought pie dough

2 1/4 cups flour
2 sticks of butter, cubed, chilled
3 Tbsp sugar
1/4 Tsp salt
4-6 Tbsp of iced water

1 egg, water- egg wash

Road Map:

Dough:

1. Place flour, butter, sugar and salt into food processor. Process until it has a sandy texture.

2.Continue to run the processor and through the tunnel on top pour 1 Tbsp of ice water at a time until the dough forms a balls.

3. Dust work surface. Remove dough from and form dough into a ball. Divide into 2 pieces. I use a scale to get equal pieces. Wrap each disk in plastic wrap and let it chill in the refrigerator for at least 30 minutes or overnight.

4.  You can make them bigger if you like.


Filling:

1. Drizzle 2 Tbsp of EVOO into a large saucepan on medium high heat. Place bratwurst on top of onions. Add beer, halfway to bratwursts.

2. Bring beer to to a fast simmer, not a boil, lower heat to medium, cover and continue to simmer until liquid reduces/evaporates. 

3. Once the liquid has reduced crisp bratwurst until golden brown. Add evoo if necessary to get that nice crispy exterior.

4. Once cool enough to touch slice bratwurst into bite sized pieces. Reserve caramelized onions.


Assembly:

1. Preheat oven to 400. Roll out dough and cut out 4 inch circles.

2.  On one side of the dough circle add approximately 1 tsp potato, 1/4 tsp caramelized onions and a few slices of bratwurst.

3. Rims the edges of the dough with water,  fold over to form a half moon shape, take a fork and crimp the edges to help seal the empanada.

4. Place empanadas on a baking sheet lined with parchment paper.

5. Whisk an egg and a touch of water. Brush empanadas with egg wash.

6. Bake for 25-20 minutes or until golden brown.  Combine mustard and honey for your dip add salt & pepper to taste. 

7. Enjoy!