Santa thought my hubby could use diversion so he brought him a backgammon board down our desert chimney. While my husband didn’t seem overly amused with the prospects the big guy in red was confident he’d be up to the challenge. And as luck would have it the hostess from our game night just shared her recipe for those unexpectedly light and flavorful empanadas. So in the spirit competition let’s up the ante with a virtual twist on another ethnic classic. Get your game face on and roll the dice with these two tasty snacks.
Just like my husband’s introduction to games during cocktail hour this next hors d'oeuvre recipe requires a leap of faith. If you’re a fan of patè you’ll appreciate this slightly unorthodox Vietnamese version- bahn mi bites.
Start with a creamy truffle mousse pate.
Combine the pate, mayonnaise, freshly grated ginger and soy sauce in a bowl.
Mix until light and airy. Cover and refrigerate until ready to use.
Cut carrots and daikon radish into matchsticks.
Whisk the vinegar, vegetable oil, lime zest and juice, and ½ teaspoon salt in a bowl.
Add the carrot and daikon and toss.
Spread some of the pate mixture on each toast; top with a dot of Sriracha, a few sticks of carrot-daikon salad and a cilantro leaf.
The secret to this next one is its light flaky crust. The usual heavy dough is replaced with puff pastry in these chorizo empanadas.
Defrost two sheet of puff pastry.
In a large skillet heat oil over medium heat. Sauté the onion, garlic, yellow pepper until tender.
Add the chorizo and cook for five minutes or until no longer pink, breaking up the sausage with the back of a spoon. Add the tomato, oregano and cumin. Simmer, uncovered until liquid is evaporated.
Add the queso fresco and stir to combine. Set aside.
Roll the puff pastry out to an 11"x17" rectangle on a floured surface.
With a 3 &1/2" round cookie cutter cut 24 circles.
Place 1 tablespoon filling in center of each circle.
Fold over to enclose filling; pinch edges together to seal. Place on ungreased baking sheet, crimp edges with the tines of a fork.
Combine beaten egg yolk with milk.
Brush with egg wash.
Bake until golden brown. How’s this for a double dare.