Discos (Recipe: goat cheese-olive empanadas)
I'm ready to sell our little log house, and move back to the city.
I'm ready to give up my herb garden, the one right outside the kitchen door.
I'm ready to say goodbye to my wonderful kitchen with -- finally -- enough counter space, and to the fire pit Ted built so we could cook paella and toast marshmallows for s'mores.
I'm ready to live without my beloved screened porch, the site of winter grilling and summer aioli-making, with a table that seats 12, or 14, or sometimes 16.
I'm ready to give it all up, to live closer to a supermarket that carries Goya frozen foods.
Not even all Goya foods.
Wait... you haven't tried them?
Neither had I, until Ted discovered discos one day at Foodie's, the best little market in Boston.
Just what they seem to be, discos are rounds of flaky pastry, ready to be turned into any variety of empanadas or tiny fruit-filled galettes or apple turnovers or savory pizzettas at a moment's notice.
Discos come in packs of 10, in white or yellow dough, each 5-inch 120-calorie pastry round separated by a piece of plastic wrap. Store discos in the freezer, and defrost at room temperature for at least 20 minutes before using. Or, cut open one side of the package and put in the microwave on defrost for 10 seconds at a time, just until you can separate the circles; then, let the dough sit at room temperature for 10 minutes or so and they are ready to handle.
Life doesn't get any easier than this.
Goat cheese-olive empanadas
Almost anything can go into an empanada! This filling makes 10.
1 package discos
1/3 cup pitted black olives, finely chopped
6 oz fresh soft goat cheese
1 garlic clove, crushed in a garlic press or mashed to a paste with coarse salt
1/2 tsp olive oil
Salt and black pepper to taste
1 egg beaten with 1 tsp water
Remove discos from the freezer and set on the countertop to soften. Meanwhile, mix olives, cheese, garlic, oil, salt and pepper to make the filling. In a small bowl, beat the egg and set aside.
Preheat oven to 425°F. Line a rimmed baking sheet with a Silpat (silicone liner) or parchment paper. Place a small bowl of cold water on your work surface.
Set out one disco. Place a heaping Tbsp of filling in the center. Wet your finger and run it around the edge of the disco. Fold the dough over to make a half-moon shape. Press the edges to seal, then take a fork and press into the dough all around the folded edge. Place the empanada on the baking sheet. Make the remaining empanadas, then paint each with a bit of the egg wash.
Bake in the middle of the oven for 11 minutes or until lightly browned. Serve hot or at room temperature.