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Empanadas why waste recipe

Zero Waste Recipe: Leftover Empanadas with Spiced Yoghurt by Jessica Rosval

Chef Jessica Rosval of Casa Maria Luigia shows us how to use leftover meat to make delicious empanadas. Using a piece of leftover brisket, some toasted almonds and dried apricots, the dough is made with rendered beef fat for extra flavour. You can use whatever is in your fridge for this recipe so there are no limits to your creativity.

The recipe forms part of Why Waste? with chef Massimo Bottura, the exclusive Fine Dining Lovers series dedicated to making waste food delicious.

22 February, 2021
Average: 2.7 (15 votes)

serves for



For the Flaky Pastry
All purpose flour
250 g
Turmeric powder
Kosher salt
Beef fat
Filtered water
90g iced cold
For the Meat Filling
Beef Brisket
400g leftovers
Dried Apricot
50g toasted
Handful, fresh
Extra virgin olive oil
Salt and pepper
For the Yoghurt Sauce
Greek yoghurt
1/2 tsp
1/2 tsp
Lemon zest
1/2 a lemon
1 tbsp, chopped
Kosher salt
1/2 tsp

To Prepare

This recipe appears in Why Waste? with chef Massimo Bottura, the exclusive Fine Dining Lovers series on how to turn waste food into something super-delicious. It features the three-Michelin-star chef and members of his kitchen teams from Osteria Francescana, Casa Maria Luigia and Franceschetta 58. This recipe for leftover empanadas is presented by Jessica Rosval of Casa Maria Luigia.

Step 01

Mix ingredients in a stand mixer

Mix all the dry ingredients in a stand mixer at a slow speed. Then add the beef fat. When you have a sandy texture, add the iced cold water and mix for a few minutes until you have a dough.

Step 02

Dough in a biodegradable bag

Put the dough in a biodegradable bag and place in the fridge for 30 minutes.

Step 03

Beef leftovers being chopped

Chop your leftover beef brisket into small pieces.

Step 04

Cook the meat

Add a drop of oil to a pan, place on medium heat, add the garlic. Add the meat and the apricots. Add the cumin and then the broth. Turn the heat to low and let simmer. Add salt, pepper, toasted almonds and freshly chopped parsley. Transfer to a bowl and allow to cool.

Step 05

Roll the dough

Take the chilled dough and roll it out, using a little flour to stop it from sticking. Roll to a thickness of about 2mm. Use a cookie cutter to cut out some circular shapes.

Step 06

Prepare the Empanadas

Put a squished ball of filling on the cut dough circle. Brush the ‘lip’ of the dough with an egg wash – one egg with a little milk, whisked. It helps to ‘close the dough’.

Step 07

Close the empanadas

Close the dough – hold the dough with your index finger and thumb, with your other fingers, push the meat filling back a little, which will help shape the empanada a little.

Step 08

Pressing the edge of an empanada

With a fork, press down the outer edge of each empanada.

Step 09

Brush the empanadas

Gently place on a tray lined with parchment paper, brush with egg wash again and put in the oven at 180 degrees for about 10-12 minutes or until golden brown on the outside.

Step 10

Yoghurt sauce in a bowl

Mix all the ingredients for the yoghurt sauce in a bowl.

Step 11

Plating the empanadas

Take the empanadas from the oven and plate, topped with some fresh herbs, seasoned with olive oil. Serve together with the yoghurt sauce.




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