Lentil & Bacon Empanada-Style Pasties
ฝัง
- เผยแพร่เมื่อ 28 พ.ค. 2021
- I made these delicious little pastries to take out for a quick picnic on the beach. The weather wasn't great, but the food did not disappoint in any way.
Here are the Marmite links I promised:
• What is Marmite?
• Marmite Dynamite Limit...
Recipe notes:
Ingredients
For the filling:
150g Red split lentils
1 Medium onion
1 Large carrot (or several small ones!)
1 Stick celery
1 Sweet red pepper
3 Rashers (slices) smoked streaky bacon
2 Cloves garlic
400g Tinned tomatoes
350ml water (you might need more or less)
1 Heaped teaspoon sweet paprika
½ Teaspoon ground cumin
Small pinch of saffron
1½ Teaspoons bouillon powder (or a stock cube)
(Optional) ½ Teaspoon Marmite (omit if your stock cube is salty)
Herbs: Thyme, Rosemary, Sage, Bay, Savory, Basil (or 1 heaped teaspoon mixed dried herbs)
For the crust:
350g Plain flour
150g Butter (cold)
75g Mature cheddar cheese (or other well-flavoured cheese)
½ Teaspoon Cayenne pepper (or hot paprika or chilli powder)
½ Teaspoon Smoked paprika
About 100ml ketchup
Cold water (a small amount only to bind the dough)
1 Egg (for glazing)
Method to make the filling:
Chop all the vegetables into small dice, fry together with the bacon (cut into small pieces)
Add the herbs and spices and fry for a little longer.
Add the other filling ingredients and either simmer in a covered pan, or cook in a slow cooker, until the lentils are tender.
Leave to cool (ideally, this is best prepared the day before).
To make the pastry:
Add the spices to the flour
Cut the butter into small cubes and rub it into the flour - you can use a pastry blender, your fingertips, or pulse it in a food processor
Add the spices to the
Grate the cheese and gently mix it into the flour (trying not to break up the grated cheese strands)
Add the ketchup and mix together. Add cold water in very small quantities until it all begins to come together into a dough
Turn onto a floured surface and squeeze together (try not to fold and knead - it will be OK if you do, but you will lose the marbling of the cheese pieces)
Cut the dough into portions - it's really up to you how big or small you want them.
Form each portion into a ball, roll it out into a rough circle - roll to about 4mm thick
Place a spoonful of the filling off centre on the rolled dough. Moisten the edges of the dough and fold it over, pressing lightly to seal the edges together.
Trim off any excess pastry, then crimp either by pressing down with a fork, or by turning over the edge to make a neat edge
Place on a lined baking tray, brush with beaten egg, pierce a couple of vent holes.
Bake at 200C (400F) until crisp and golden.
Allow to cool a little (they are very fragile when first baked), then transfer to a wire rack.
The contents will be VERY HOT - these pastries are best eaten after about half an hour of cooling. - แนวปฏิบัติและการใช้ชีวิต
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I like how those guys actually succeeded in involving you in their SAFFRON business
I lost it when he said that it looked like red string.
@@muhammadnursyahmi9440 lost what?
🤣, yes. Was thinking the same thing
@@swanningabout I don’t know if you’re serious or sarcastic, but if you don’t know, the phrase ‘lost it’, usually means someone found something very funny, e.g. I ‘lost it’ laughing at his joke
Yip. Just shows you, Mike can be too cynical sometimes 😂🏴
These last years ive been feeling just terrible , i have lots of problems with my family and i have mental health issues like depression , anxiety , social anxiety and all these things , there's not a lot of things that still entertain me
But man , Atomic Shrimp , you are one of the last person i am happy to see , even if its on TH-cam , thank you man please stay safe buddy
Difficult to believe with that profile picture
@@lr8198 i usually comment dumb shit and memes but this one is for real
Awww. I'm right there with you. Hang in there, buddy.....now on to the next video....😄❤❤❤
I couldn't have said it better myself, and I write a lot of unnecessarily long comments, but your experience, and observation thereof, is almost precisely the same as mine.
Hope you have gained control over your illnesses, I’ll think of you today
Mike, I've been a viewer for around 18 months and I just wanted to say your videos never fail to be accommodating, relaxing and warm. There's always a gentle dose of your sense of humour sprinkled in for good measure, too. As a 23 year old, I aspire towards having a tenth of your grounded world view, resourcefulness and humility at some point later in life. I sense we're very different people, but you possess traits that are universally-admirable, and that gives this channel the distinction that it deserves on this consumer-driven platform. All the best, and keep doing what you're doing :). (PS sorry for the long rant, too many beers in the sun)
Also 23 and been with this channel for a similar time.
Couldnt have said it better.
I'm almost 28 and i can say i agree with your comment
The scenes with Jenny and Eva by the sea were absolutely heartwarming!! And the pasties look so delicious, now I’m inspired to make some too :) Thank you for all the warmth you share through your videos, wishing you a lovely weekend!
Well said.
This guys excels at everything he does.
Little eva ❤
@@smcdonald9991 Dad?
@@PeteMcDonald Yo!
*EMPANADA ORIGINS* - I found it super weird that quite a few people commented to say (words to the effect): "Actually, empanadas are not from Spain, they were invented in [insert name of South American country here]" - primarily because this video isn't about the origins of empanadas - so I don't know who these folks are disagreeing with. I am trying here to replicate the general taste and appearance of empanadas that I did indeed buy, consume and greatly enjoy when I was in Andalucia a couple of years back.
I didn't, I think, assert anything in this video about the historical origin of this cuisine, but here's where it's doubly weird, because *empanadas do in fact originate in Spain* - there are medieval recipes for them which date from around about the start of the period of the Spanish colonization of the Americas.
You really can't say anything these days without someone trying to UM ACKSHUALLY you, great video, will try today!
People who are massively suggestive, with thier own opinions should go and put a video on, and I bet nobody would want to watch. Where as we do love watching yours. Happy BANK Holiday, the weather's lovely.
@@leeuum764 um actually you can say something these days
Empenadas are ubiquitous and delicious. As long as they taste like an exotic small pasty it’s good in my book 🙂
If you like Potato samosas it should go well with the crust to use a mashed or just crushed boiled potato filling. I like potato samosas with the apparently offensive ketchup, so a ketchup crust should be excellent.Potatoes do need more salt though.I make a dish of regular lentils,smoked sausage,hot pepper,onions,garlic,carrot and celery.If everything is cut fine it might work for this since it is not a soup.I usually season with herbes de Provence if I have it,or whatever resinous herbs I have around.
The end was adorable, genuinely like watching my parents as they enjoy each others company
I have to say, I really enjoy that you don’t allow those annoying commercials during your videos. It just keeps it much more focused and enjoyable to watch. Thanks for that!
🤜🤛
I totally agree!!!!!
While commercials might be irritating, I want the creators I watch to afford to live, and so be able to keep making videos too..
2:01 "Kinda looks like red string"
Amazing reference
and!:
8:30 "Small pinch of saffron (the Medical Red String Spice Herb Plant)"
I’ve been trying to help out more with my family and make more dinners (I’m 17), and I’ve learned how to make a few soups. After having lentil soup many times now, I must say lentils are delicious. Especially accompanied with the right vegetables and properly seasoned. I use very similar ingredients to what you used here except a few more types of vegetables and no meat, and it makes a great vegetable lentil soup (both my sisters are vegetarian). Thanks for making quality videos like this, that don’t make me feel like I’ve fed into some kind of social media addiction, and instead feel satisfied and inspired to try new things.
Thank you!
Yeah, I have really been getting into lentils lately - they can make a really satisfying dish
I could listen to Atomic Shrimp say "tomato" all day long.
A helpful hint: if you roast hot peppers, be sure to protect you hands before peeling. I once slept with my hands in a bowl of ice water after peeling roasted Hatch chilies without gloves.
"the kids have grown up and left home and it's kinda just the two of us again" 😭😭💔
It sounds sadder than it is. They're both still local and we see them often, but they have their complete independence now, which is good.
@@AtomicShrimp In my head I pictured you as someone in their early 30s who had gone back to uni to do their masters lmao. Had no idea you had a wife and kids.
indeed
@@lather7785 same 🥲 I love his personality so much
@@AtomicShrimp glad to hear 👍 do they watch your videos?
I've managed to live 50 years on this planet without knowing there is a herb called savory. Today I learned! I would agree that celery has a different taste when cooked. I can't eat onion or celery raw, but I enjoy both when cooked.
Interestingly enough there are 30 species of savory!
I have no idea what savory is, but I'd probably know the translated name in my own language 🤔
Oh mr shrimp, I think I might be madly in love with you. When I thought there was no interesting internet left for me out there, you came to save me with your entertainment and knowledge.
Thank you so much for this channel. There's really no others like yours.
Watching this between phone calls in a call centre job, certainly passes the time
The carrots were so cute and little! I've never seen such stubby li'l cartoon-looking ones.
Google chantenay carrots ;)
@@mattwuk Wow! Thanks; I'd never seen those before. Now I have to try to find them in my region.
A soup made from the filling of the pasties sounds like a real good soup.
I first thought the filling would make a great pasta salad
Agreed
Heinz do a good lentil and bacon soup if you don't fancy doing the whole recipe 😀
the little "bark" and "many barks" speech balloons was a nice touch lol
Said it before, and I'll say it again: perfect way to start a Saturday. Mike, for people of a certain age, you're the modern equivalent of Swap Shop... Without the swapping obviously... Cheers again for all your work mate 👍🏴
I'm only 20 but I'm loving his content as well!
Are you a bot?
@@SongSlime A bot?
A Bot? Like Metal Micky?
@@zarexoxo Yeah same, his videos are not only nice to watch but I also find that I learn quite a lot from them, especially about cooking!
A bit odd, this “saffron” stuff doesn’t look like gold at all...
It is not a gold. It is a medical string spice herb.
@@AtomicShrimp don't you mean...SAFFRON?
Kinda looks like red string
@@lupin5080 yes, that's right if I could I would post a pic of mine but wait let's see if this works
en.wikipedia.org/wiki/Saffron
saffron is a spice that comes from a flower's pistil, kinda like vanilla (both are some orchid if I recall correctl).
It's usually red, and it's also the most expensive spice in the world. This is due to its growing conditions which are hard to replicate, the flowers only blooming once a year, and to each one having only three tiny pistils.
Would just like to say that this might well have been the best empanadas I've ever had! I roughly followed your recipe, though made a few tweaks here and there, and I was really happy with the results. So happy in fact that I ended up making a second batch that I brought over to my parents so they could also have some.
I'm seeing a lot of things for the first time in my life. Burning bell pepper 😱
Hope you're healing well friend 🙏
Hello, hope you’re getting better friend, wishing you a speedy recovery
Wait how did u comment 5 days ago if this was released 2 min ago
@@Alimthehotty219 EVERY. TIME. You do know videos can be privately listed/shared?
@@swanningabout yes I do but I didn't think of that? Why are you so annoyed at my comment.
I've also seen chefs roasting peppers just by directly placing them on the hob (has to be a gas one of course). However, I'd imagine that your method is faster seeing as the flame is more concentrated, but also more fun! :D
The traditional way. At least I know we did was to put them on a barbecue outdoors.
it might sound a bit weird, but honestly my favorite filling for empanadas is this... Black beans, roasted corn, cilantro, onion, tomato, jalapeno, lime juice, and minced grilled chicken. (black pepper, and chicken stock powder for the MSG in it)
You have one of the cleanest ovens I've seen outside of an appliance store.
I’ve often noticed that in the videos. Always clean and sparkling.
@rosemarymee I used to keep my oven sparkling clean. Then, after a few decades of stress and exhaustion, trying to please outsiders, I discovered the wonders of giving no fs what others may think of me or my home. Now, I consider my oven to be a glorified, indoor campfire. It's the most sterile location in my house, no matter how dirty it may appear. I no longer care what it looks like.
My bathroom, kitchen sinks and counters, floors, doors and doorknobs, railings, and any high touch surfaces, they get cleaned constantly. Things that don't really matter like my oven, however... yaaaa... no fs. Not a one
Looks like that SAFFRON label is in all caps, Mike. Need to re-record the video! :D
One of the greatest things I ever cooked was very similar but made from fridge gravel, i.e. leftovers that would have otherwise been in the bin. I made a hot lard pastry as you would for a pork pie and the filling was an old fashioned Bradford chicken curry (based on a recipe from the Karachi restaurant in the city centre) and a 24 month matured cheddar from Cornwall I think. They were shaped much the same as yours, but in the cooking I went all out. None of your baking for me, I fried them in beef dripping. I cannot express in mere words how gloriously savoury and satisfying they were. Unfortunately, frying stuff in beef dripping is not only delicious but somewhat deleterious to health and I acquired a surplus stone in a couple of months, so I gave the fryer to a skinny lad at work. He's had four kids since. Coincidence?
One of the best comments on TH-cam, would have a pint with you sir!
Thanks for this, saw it play out very vividly in my mind
That pastry looks absolutely divine. I think I tend to rush too much when I make my sausage rolls so they end up being a bit too delicate and soggy on the bottom as you said. I’ll have to get a bit more practice I think. Thanks for this Mike!
I think it helped that I rested the filling overnight - it gave it a chance for any excess moisture to equalise. I also think chilling the pastry *after* rolling/before baking was useful - the books all say to chill after mixing/before rolling, then chill again before baking, but I find a softer dough easier to form and seal (albeit at the slightly higher risk of tearing)
what a coincidence, we do eat empanadas normally 25 of may to celebrate Argentina's Revoluition, its a regional plate
we do not finish the border of the empanada with a fork, we do that for ñoquis, we doit with the finger just like you did
Interesting. I think that was the actual date I made these!
Here in Argentina we consider empanadas a traditional food, also the lentil's stew, the main ingredients of the stew are, of course, lentils, bacon and a special tipe o sausage called 'chorizo colorado'. So for me you are making a weird hibrid of two of most typicals food here hahaha
I love your videos!
"Pasties" always gives this Yank a chuckle as it's so close to the term for tassels worn by some lady dancers here.
Te kind you describe rhyme with "paste", the kind you eat rhyme with "last".
We use the same word too, used for general nipple covers too.
Yes and pronounced in a completely different way.
Being Spanish, I can confidently say you did a great job on those empanadas. If you want to try another kind, I highly suggest the galician style of empanadas where it is spread over a tray like brownies.
This channel made me(an American) realize that I really need to buy some marmite for COOKING with(not for toast, Jesus🤢). But I bet that yeasty-umami flavor can round out quite a few dishes that need some depth. Going to get some tomorrow....somewhere.....but where???
Yes try it . I don't like it on toast but really enjoy in beans and other dishes..plus vitamins B12!
It really is great with pulses etc
you might need to search it up if its available in your area or its under a different brand name other than "marmite"
Kinda like yakult and cool+ beverage drink, different names, similar products
As an Aussie you have just offended our culture completely. Vegemite is good just very small amount on toast.
These actually look like Jamaican patties.
They do, don't they?
I've only had the ready-made spicy beef patties. I am intrigued by the prospect of a properly made patty.
Jamaica was a British colony and the name patty comes from the British name for them which is pasty
It also look like an indonesian food called panada (similar name)
Jamicans stole a lot of their recipes from the empire, no surprise there.
@@wanderingoryx3710 the empire stole a lot of wage labour from Jamaica, no surprise there
Is this the saffron you obtained by being the supplier for the TOTALLY legitimate business you told us about few weeks back?
yup
Yeah
*SAFFRON
Obviously since they sort of look like red string!
What an enjoyable cooking adventure to behold!
I really, _honestly_ , *genuinely* enjoyed the incredibly wholesome ending with the delightful image of the two of you relaxing on the beach, cozily snuggled up and enjoying the fruits (or pasties 🤣) of your labor, with an amazing view of the colorful sunset? whilst watching and listening to wave after wave rolling onto the beach.
It truly puts a smile on my face ☺️ and I'm a bit bummed to have to admit that those are exceedingly rare these days, so I'm very thankful for that! Thank you for making this wonderful video, Mr. Indivisible Crustacean 😊
Because gas-operated cooking can be a bit limited here, we roast the peppers by putting them on electric heating elements instead. Works exactly the same, just needs a bit of cleaning up of the element afterwards. Just a small tip if someone doesn't have a blowtorch and would like to try this
If you had a metal sheet, you could just lay that on the heater. That's how we do it here even with gas burners.
@@t_y8274 yeah i found anything thats relatively flat hot and dry will get that skin off peppers
Wow, he makes nice food when he has more than a quid to work with
😂
I mean...he makes pretty good food even if he only has a quid, right? Sure, not as amazing as some of the things he makes with his normal full budget, but still very much good.
Did you get the 'red string' through one of our business savvy colleagues abroad mate? A deal of a lifetime? 😂😂👍🏴
He didn't even fish the string out before he poured the string water in... 😩
@@b.c.9358 😂😂
I started watching you recently and you’ve inspired me to be more creative with my cooking. Thank you.
Watching these videos is like being at my grandparents house. Very wholesome.
10 am and still sleepless, this helps me calm down. Thanks Mister Shrimp!
You're content is so wholesome, it always cheers me up to watch
this channel is the lawful good version of kay's cooking
Omg i didn't think anyone else knew about her 😳
Red split lentils are amazing! There's a vegetarian taco filling with red lentils that I make a lot, which I really enjoy!
I've just made a batch of these myself, having been massively inspired by your recipe. They came out a bit ugly because I overfilled them and there wasn't room for crimping, but otherwise they didn't leak and stayed intact. I skipped the celery and used tomato paste instead of tinned tomatoes, and made a couple of changes to the seasoning but otherwise I followed the recipe closely and they taste absolutely stonking. You are my hero, Shrimp
Love watching you cook
that ending was so lovely, thank you for your wholesomeness
Always a pleasure watching your videos
Thanks for this video it made my mourning .
Looks absolutely delish! For the whole family to enjoy.
Here in Greece, my mum would always put red peppers in a tray in the oven with the grill setting to roast them, then in plastic bags to "sweat"
Also something similar is done with eggplants, in order to make them into kind of a spread, melintzanosalata, μελιτζανοσαλάτα
These are pastie shaped objects. We are very strict about what we call pasties.
But they appear to be tasty. Good job.
Are you from Cornwall? I'm not claiming these are _Cornish_ pasties, but it would be really silly not to call them pasties at all.
Who is "we" ? And objects aren't they neither. Those are pasties
@@AtomicShrimp I studied mining in Cornwall, I was chastised for misnaming pastie shaped objects. It's very hard to shake off.
My hosts got upset when I referred to a pasty as a "potato, swede, onion, and beef unleavened calzone..."
The term 'Cornish Pasty' has Protected Geographical Indication (PGI) status. Nobody owns the term 'pasty' (or pastie)
@@AtomicShrimp in law that is very true, in Camborne it not something brought up in polite company.
My post is purely in jest, and I too, in all honesty would refer to these as pasties. Unless they were crimped over the top.
The ketchup in the pastry is a masterstroke.
I've been inspired to have a go at something very much like these today, So thank you for that.
These looked surprisingly delicious Mike! Not something I would've considered before watching your smashing video. Thank you brother.
I will have to try baking these. They look delicious.
wow they turned out really nice. beautiful colour.
Mike. Watching you and Jenny enjoying Pasties on the beach with Eva makes me feel all warm inside. I hope it was a good day (although it looked sort of cold). Thank you for sharing this with us all.
They look lovely.
Love your recycling of the baking paper. It's little touches like these that keep me coming back to Atomic Shrimp.
I think im gonna make these, they look really tasty
Making these yummy! Thank you so much xx
Love your cooking videos!
Never said it before by the way, but thank you for my marmite addiction; The bit at the end of "would you like marmite" made me think that I probably would like marmite, and one day it actually popped into my head when I was shopping so I bought some. Now marmite and butter on some oatcakes is one of my favorite things
Very inspiring. Absolutely love your videos mate. Especially the food challenges. You are not scared to throw anything in to it even if it's not supposed to go. Perfect way to cook
I am certainly going to try this one!
Your herb garden looked lush 🌱🌿
The pasties look superb😋
What a wonderful recipe. Thats going on my todo list for summer picnics with the wife and kids. Thank you. Keep up the great work and content!
Since you like red lentils, you should try tomato and red lentil soup - really easy 4 portions:
1 onion
2 cloves garlic
2 teaspoons (chilli) marmite
1 teaspoon smoked paprika
100g red lentils
1 tin of chopped tomatoes
~1L veg stock
I have a soup maker so I can make it in under 5 minutes (plus 30 mins unsupervised cooking time). 4 portions costs about 50p pro rata. Completely vegan, but still with protein, B12, and most importantly: tasty!
Plus some tomato puree if you have it can boost the tomato flavour
Looks fantastic!
Anything you upload makes me so happy It feels like I’m attached to your voice so much 😭❤️ thank you for existing❤️❤️
And that looks like it tasted so good. 👌🏻
Much love to you sir mike ❤️❤️❤️❤️
After the scambaiting vid on the saffron deal I can't stop giggling whenever you say saffron :D
Wow those looked great.
These look amazing!!!!!!! I need to try this. Thanks for the video, it’s so pleasant and relaxing to watch you cook and listen to your narrative. 😊😊😊
I love using your cooking videos as inspiration for what to make. It's been a few years since I moved out from home, but I don't really cook that much because my parents didn't teach me a lot of cooking skills - seeing you making simple recipes really helps give me the confidence to try something new.
loved the video, those pasties looked amazing!
Love your videos Shrimp! One of the most underrated youtubers out there, hands down.
Mmm looks yummy
Mmmmm. Looks great!
I didn't expect the picnic seaside part of it. Superb amazing heartwarming surprise.
i love these videos. he's just vibing
Your channel is single-handedly making me want to make pastry for the first time ever. Loved this vid!
That looks awesome
This channel gives me so many recipes to explore in the rare occasion that I have the house to myself. Can't wait to try this.
Yummy!
The walk + eating scene was so sweet :) Thanks for this.
Wow! They look so good! Nice job sir!
Love your Channel Mike!
The filling reminds me of the bean burritos I used to get for lunch at the high school I went to in Texas. That was about 40 years ago but I still remember how very tasty they were.
Those look delicious!! I shall have to try them!! Great video, loved the music at the end & loved seeing the sea!!☺️👍🏼
This looks like my kind of recipe. I might give this a go.
I absolutely love you and your videos, improve my day
8:22 something about this is incredibly wholesome and melts my heart.
This is the most wholesome corner in all of the internet. So happy for you and your family
This is where all that SAFFRON went
Every time I watch you cook it makes me so hungry, now I need a cornish pasty!
This is a really specific point. I love this video, and the end section with you, Jenny and Eva really hit me! Imagine having that bit of video to look back on; a well-edited, beautifully shot and wonderful moment in time captured (complete with telling doggo that this is your empanada and to back off). What a inspiring thing, to capture these moments in life. Lovely video.
I so appreciate how you demonstrate safety tips like using a fork when you roast the pepper.
Looks delicious!
Looks delicious, I wii give it a try soon.