Blueberry Goat Cheese Empanadas

Blueberry Goat Cheese Empanadas

Hello Everyone! I hope everyone in Brunei had a great long weekend, and enjoyed yesterday’s public holiday as well while I unfortunately had to work yesterday. Don’t worry, I was 80% rebellious today to compensate for the fact that we had work yesterday and decided to take the whole day to work on a small task haha. Anyway, for anyone not in Brunei, I still hope that you had a great weekend nonetheless.

Before I dive into tonight’s recipe, I just want to apologise for the post going up a day late and also for not getting this post up last week like it was scheduled to be. I had a ladies night out with two of my friends whom I’ve not seen since forever and I ended up getting home past my bed time, not having prepared this post beforehand. I had initially started off the post with some distressing news, but because I didn’t want to start off with a downer, I’ve saved what I have to say for last. So if you want to know what’s been happening, read until the end.

Blueberry Goat Cheese Empanadas

Blueberry Goat Cheese Empanadas

So let’s get cracking then shall we? I came across tonight’s recipe while I was browsing through Pinterest one night, searching up new and unique recipes to try out for myself, and I was particularly drawn to this recipe by Joanna from JoCooks of her Blueberry Goat Cheese Empanadas. I never thought about sweet empanadas before so I thought that this was a pretty unique recipe, and definitely something new to me and quite possibly to many others I know. I have no idea why but all my empanadas decided that they wanted to spew out their innards! Okay that sounded a bit gross, but I’m not going to lie, I laughed way too much at that sentence!

Blueberry Goat Cheese Empanadas Ingredients

PREP TIME 40 MINS* | COOKING TIME 15-18 MINS | SERVES 9-12 EMPANADAS

*includes chilling time in the fridge

INGREDIENTS

For the empanada dough

  • 1 cup plain flour
  • 1/3 cup plain whole wheat flour
  • 1/3 cup cold water
  • 20g unsalted butter, chilled
  • 1 large free range egg, yolk only
  • 1 tsp granulated sugar
  • 1/4 tsp salt

For the filling

  • 1 punnet (125g) fresh blueberries
  • 1/2 cup crumbled goat cheese
  • 2 tsp granulated sugar
  • 2 tsp plain flour
  • 1/2 tsp vanilla extract
  • 1 large free range egg, lightly beaten, for egg wash

METHOD

  1. In a small food processor, combine the plain flour, plain whole wheat flour, sugar, and salt. Pulse a few times until combined, then add in the butter and pulse for about 5 seconds. Add the egg yolk in together with the cold water and process until a soft dough is formed, a couple of minutes in total.
  2. Turn the dough onto a lightly floured surface and knead until smooth. Cover with plastic wrap and let it rest in the fridge for about 30 minutes.
  3. Preheat oven to 200C (400F or gas mark 6). Line a baking tray with parchment paper.
  4. In a small bowl, add the fresh blueberries, vanilla extract, plain flour, and sugar. Toss to combine. Set aside.
  5. Roll out the empanada dough so that it is about 1/8 of an inch in thickness. Cut the dough into 4-inch rounds, using a cutter if you have one or a bowl/big mug to measure out the rounds, should make about 9-12 rounds depending on the size of each round.
  6. Spoon about half a tablespoon of goat cheese onto each round, and then about a tablespoon of the prepared blueberries onto the centre of each round. Fold the dough over in half to enclose the filling. Press the edges together to seal and crimp with either your fingers or a fork.
  7. Transfer the empanadas to the prepared baking tray and brush each empanada with the egg wash. Poke a few holes into each using a fork before baking for about 15 – 18 minutes or until the empanadas are golden brown in colour. Set aside to cool for a while then serve and enjoy with a nice cup of tea!

Blueberry Goat Cheese Empanadas

Blueberry Goat Cheese Empanadas

Blueberry Goat Cheese Empanadas

BON APPÉTIT

For those of you who are just tuning into Amcarmen’s Kitchen, I sometimes like to treat my blog a like a journal where you get to read small snippets of my life from time to time – I feel that’s what makes this blog more human and that way you get to know who I am a little at a time.

Okay, for those of you who have managed to reach this point of tonight’s post, here we go… How do I begin to say this. If you could see me right now, I just spent a whole 10 minutes sighing heavily whilst fighting back the tears just thinking about how I am going to write this next sentence.

My Blacky, my bundle of joy who has been in the family since he was a little pup for just short of 7 years, passed away on Sunday afternoon. My Mom, sister, and I were out for not even 2 hours doing our usual Sunday groceries, and when we got back home, there we saw him, lifeless, on a bed of green grass under the lovely sun. I cried instantly, wanting to believe that what I was seeing was just a dream… But it wasn’t. He was gone. I immediately called up a colleague of mine, to ask if he had a shovel and a hoe so that we could dig a resting place for Blacky, and within less than half an hour, he was at my house, with his team members from work, there to help me dig and lay Blacky into the ground. I wasn’t expecting this at all – all I asked for was the tools so that I could do it myself, so I am thankful to have him as my colleague and my friend. Sorry to end the post on a downer, but like I said before, I didn’t want to start the post off with this. Goodbye Blacky. You will be missed oh so dearly.

– Ally xx

myTaste.com

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Blueberry Lemon & White Chocolate Scones

Blueberry Lemon & White Chocolate Scones

Hello Everyone! I’ll make tonight’s post quick only because I am mentally and physically exhausted from both being sick and basically juggling so many projects simultaneously today. I managed to tick at least 70% of my list of things to do for work so I’m pretty happy about that, but it’s going to be a busy weekend!

Blueberry Lemon & White Chocolate Scones

Anyway, tonight’s recipe is one of my favourite go-to-brekkie when I was still living in Sydney for my university studies. When I lived up in the lower North Shore, I’d always walk about 15 minutes from home to catch the train to the city, and then a bus to campus. Along the way, I’d stop at Baker’s Delight and pick up a freshly baked Blueberry Lemon & White Chocolate Scone before hopping onto the train. I’d then have my scone on campus in the lecture hall, or tutorial rooms while waiting for class/lecture to start. It would alway make my mornings a little bit better especially when I’d have to be on campus by 8 or 9 in the morning.

So since the theme for the month of May on Amcarmen’s Kitchen is Blueberries, I decided to whip up my own batch of Blueberry Lemon & White Chocolate Scones to get into the nostalgic zone. I followed my own recipe for Basic Scones which I posted way back in mid-2014, and added blueberries, lemon juice and zest, and white chocolate chips into the mix.

Blueberry Lemon & White Chocolate Scones Ingredients

PREP TIME 20 MINS | COOKING TIME 20-25 MINS | SERVES 12 SCONES

INGREDIENTS

  • 3 cups self-raising flour, plus extra for dusting
  • 1 punnet (125g) fresh or frozen blueberries
  • 80g chilled unsalted butter, cubed
  • 1 cup milk
  • 1/2 cup white chocolate chips
  • Juice of half a lemon
  • Zest of 1 lemon

METHOD

  1. Preheat oven to 200C.
  2. Sift the self-raising flour into a large bowl and add the cubed butter together with the lemon zest. Rub the butter into flour using your fingertips until the mixture resembles a breadcrumb texture.
  3. Make a well in the centre and add the milk, lemon juice, and blueberries in. Mix with a flat-bladed knife until the mixture forms a soft dough. If the mixture is a bit dry and crumbly, add more milk if required. Turn onto a lightly floured surface and knead gently until smooth (don’t knead the dough too much though or your scones will be quite tough).
  4. Pat the dough into a 2cm-thick round, and cut into 12 equal logs.
  5. Place scones onto a tray lined with baking paper, 1cm apart from each other. Lightly sprinkle the tops with a little flour and bake for 20 to 25 minutes or until golden and well risen. Serve warm with a nice cup of tea!

Blueberry Lemon & White Chocolate Scones

Blueberry Lemon & White Chocolate Scones

Blueberry Lemon & White Chocolate Scones

BON APPÉTIT

– Ally xx

myTaste.com

Basic Scones Picnic

Basic Scones

Hello Everyone! So from yesterday’s a post, I mentioned that I had a tea and scones party. I decided to hold one when I made strawberry jam a few days ago. I wanted to have some scones with them, but I didn’t want to eat everything for myself – and so I decided to share the love! It was an afternoon/night of fun and laughter, and meeting new people over homemade goodness. When I say meeting new people, I mean my friends from different places (uni, housemates, etc.) meeting my other friends, and becoming mutual friends.

Basic Scones

I decided to go with very basic scones because I wanted the berry-flavoured jams and lemon curd to shine. The original recipe for these basic scones can be found at Taste. When baking them, the kitchen and hallway filled with amazing buttery aromas. You could tell that these were going to be really tasty; crisp on the outside and soft on the inside. I think we (my friend Jialing & I; we made two batches so she worked on one while I worked on the other) may have underestimated how high the scones would rise so some rose a bit too much and collapsed – but still tasty nonetheless. This recipe is for one batch, which should make about 16 scones (probably only 10-12 if you made them too big like we did :P)

Basic Scones

PREP TIME 15 MINS | COOKING TIME 20-25 MINS MAKES 16 SCONES

INGREDIENTS

  • 3 cups self-raising flour, plus extra for dusting
  • 80g chilled unsalted butter, cubed
  • 1 cup milk

Only 3 basic must-have pantry ingredients! How convenient!

METHOD

  1. Preheat oven to 200C.
  2. Sift the self-raising flour into a large bowl and add the cubed butter. Rub the butter into flour using your fingertips until the mixture resembles a breadcrumb texture.
  3. Make a well in the centre and add the milk. Mix with a flat-bladed knife until the mixture forms a soft dough. If the mixture is a bit dry and crumbly, add more milk if required. Turn onto a lightly floured surface and knead gently until smooth (don’t knead the dough too much though or your scones will be quite tough).
  4. Pat the dough into a 2cm-thick round, and using a circular cutter (about a 5cm diameter, or to whatever size/shape you want), cut out rounds. Press the dough together and cut out the remaining rounds.
  5. Place scones onto a tray lined with baking paper, 1cm apart from each other. Lightly sprinkle the tops with a little flour and bake for 20 to 25 minutes or until golden and well risen. Serve warm with cream, assorted jams, and lemon curd (for the cream, we just bought a tub of thickened cream and whisked it until it thickened to a spreadable consistency).

Basic Scones

BON APPÉTIT

– Ally xx

myTaste.com