On the topic of plums, we are currently up to our knees in them! We have a very prolific plum tree in the garden which has produced a bumper crop this season. During the winter we gave it a prune as it was beginning to take over the garden. We had no idea what we were doing, but we gave it a good hack, and obviously got something right as it has gone crazy this year! Be aware - there may be a lot of plum recipes coming up soon! Anyone who comes to the house receives a bag, and anyone we are visiting receives a bag - but still we can't seem to make a dent. They are so sweet and delicious though that we are certainly managing to consume a fair few too…although I remember now that January is the month I need to invest in backup napisan for all of the plum stains on the kids clothes. Why do they always seem to be wearing white when they decide to eat a plum?!
Back to the topic of this post! I was browsing recipes the other day (it's kind of an addiction!) and came across this recipe for Beef Empanadas. Empanadas don't really feature all that much on the radar of the kiwi food scene, but I think traditionally they are a little spicy meat mixture wrapped in pastry, kind of like a cornish pasty but more spanish/mexican. The kids and hubby are pretty much fans of anything wrapped in pastry, so I was certain that this one would be a success in our household.
I served the meal with a mushroom and zucchini salad (had loads in the fridge to use up) and topped it with a basic guacamole. In the original recipe, the meat filling has jalapeños added, but I left them out to cater to the kids. However you can add them in if you prefer a spicy filling (I'd recommend it - more authentic and adds another level of flavor!). I also adjusted the recipe for the casing as I wanted to get away from such a heavy serving of almond flour so used a mix of almond and coconut flour. Again though you can use just almond flour if that's what you prefer or is all you have in the pantry!
Beef Empanadas with Zucchini and Mushroom Salad