It’s the World Cup final today!!! Ahhhh! -excitement-
And naturally I decided to cook something especially.
I should explain that I’m not normally much of an avid football fan, but when it comes to the World Cup… I get veeeeery into it. Shouting at the screen can be a good look, right?
This year I decided I was going to make a popular dish from each of the two countries that made it to the final, and since my favourites, Portugal (with ‘Carvalho’ for a surname is there any surprise there? Forca Portugal!), didn’t make it through the group stages I opted to make German Bratkartoffeln and Argentinian Beef Empanadas.
Now, you’re probably thinking ‘Erm… Ang? Where’s the German wurst?’ Well, I had Bratkartoffeln at the German Christmas Market in Edinburgh last year (see here) with a type of mustard mayo sauce, and it was so delicious it just so happened to be the first German dish I thought of! I could seriously eat bowls and bowls of the stuff.
I didn’t really know much about Argentinian cuisine but after finding a recipe for beef empanadas I knew I was going to make them. Partially because I really like saying ’empanadas’, but mostly because they looked soooo good! With flavours and dishes very similar to other South American cuisines, and Portuguese too, it was obvious from the start that I was going to love them.
For the German Bratkartoffeln I started by slicing 3 huuuuge potatoes, then pan fried them in oil and lots of butter. I had to do this in 4 batches. So much potato. 
I kept the fried potatoes aside whilst I fried the bacon and onions. You could use the same pan… but I traded in for a large wok to make it easier to stir everything.
Once the onions had softened and the bacon crispy, I added the fried potatoes and tossed everything together. Oh, and added one more knob of butter for good measure :).
I finished it off with a handful of roughly chopped parsley. I also whipped up a quick mustard mayo (mixed a bit of mustard powder into some mayo) to go with it.
For the Argentinian Beef Empanadas I started by browning the mince, then adding all of the onions. 
Then the tomato puree and spices.
Then the olives and hard boiled eggs. Then took it off the heat and left it to cool to room temperature.
Whilst it was cooling I made the dough. The usual – rubbing cold unsalted butter into flour and salt, then adding ice cold water till it just forms a smooth dough… then fridge it for 30 minutes till it’s firm.
Once chilled, I rolled the pastry out to a thickness of ½cm thickness and cut out circles of approximately 12cm diameter. Rulers at the ready.
I placed a spoonful of the mince mixture on one side of the circle, leaving a space around the edge. Folding over the pastry, I pressed the edges down and crimped it with a fork.
Then brushed the empanadas (man I love that word!) with a beaten egg and baked at 200°C for 30 minutes until golden.
Which dish would you root for?
- Bratkartoffeln:
- 3 large potatoes, peeled and sliced
- splash of olive oil
- knob of butter
- 8 rashers bacon
- 1 large white onion, finely chopped
- salt and pepper to taste
- a handful of fresh parsley, roughly chopped
- 4tbsp mayonnaise
- ½tsp mustard powder
- Beef Empanadas:
- 500g minced beef
- knob of butter
- splash of olive oil
- 1 vegetable stock cube
- 1 large white onion
- 4 spring onions
- 1tbsp tomato puree
- ½tsp smoked paprika
- 1tsp cumin
- 1tsp dried chilli flakes
- salt and pepper to taste
- a handful pitted green olives, halved
- 2 hard-boiled eggs, diced
- 450g plain flour
- 330g unsalted butter, cold
- 1tsp salt
- 75ml ice cold water
- 1 egg, beaten for egg wash
- Add the oil and butter to a large frying pan then lay the potatoes flat on the bottom of the pan. You may need to do this in batches. Leave to cook on a medium heat until the underneath is browned. Flip and repeat.
- Cook all the remaining potatoes this way, then keep aside. They will still be a little firm at this stage.
- In the same pan, fry the bacon until crispy. Add the onions and cook until softened and translucent.
- Add the potatoes, a knob of butter and mix thoroughly and pan fry for a few minutes. Add salt and pepper to your taste.
- Remove from the heat and garnish with the parsley.
- Mix the mustard powder into the mayonnaise and serve on the side.
- On a low heat, brown the mince in the oil and butter. Crush in the stock cube.
- Add all the onions and cook till softened.
- Add all the tomato puree, spices, hard boiled eggs and the olives and mix thoroughly.
- Remove from the heat and leave to cool to room temperature.
- For the dough, rub the butter into the flour and salt to a coarse crumb texture. Add the cold water gradually till it just comes together as a smooth dough (you may need more or less). Leave to refrigerate for 30 minutes.
- Preheat oven to 200C.
- Once chilled, roll the pastry out to a thickness of ½cm. Cut out circles of a 12cm diameter.
- Re roll the pastry and repeat until all the dough is used up.
- Spoon the mixture onto one half of the circle, leaving a rim of about an inch around the edge. Fold the pastry over and seal the edges with a fork, or crimp.
- Brush with the egg and bake for 30 minutes, or until the pastry is golden brown. Serve with salsa or a chimichurri.
acornsandcustard.com 
You made this all? So good. Thank you!
Indeed! Was a busy day… lol.