Recipe: Empanadas de viento

Somerset chef Ana Ortiz shares an Ecuadorian staple

“I lived on the Galápagos Islands growing up. At that time very few people lived there and we just had one bakery. In the mornings, if you were late, there would be no bread left. So my mother and aunties would make a local staple called michas [flatbreads] and empanadas.

When I was a child, I loved making shapes with the dough. Now I cook with my own daughter. In Ecuador, we make these empanadas with queso fresco [a mild, crumbly cheese made with raw cow’s milk], but in the UK I use mozzarella with a bit of feta or ricotta for a similar flavour.

It may be a little bit heavy for breakfast, but it’s delicious. Traditionally, we’d serve them with hot chocolate and a little bit of sugar sprinkled on top. It’s like our version of Spanish churros.

Makes 12

Ingredients

• 500g plain flour
• 50g butter
• 100ml water
• Salt
• 300g Westcombe ricotta
• 200g mozzarella
• Extra flour for rolling
• Sugar to sprinkle

Method
1. Mix the hot water with butter and salt, until the butter melts.
2. Add this liquid little by little to the flour, until you have a soft dough. Leave to rest for 20-40 minutes.
3. Divide the dough into 12 portions and shape into balls.
4. Use a rolling pin dusted with flour to roll them flat.
5. Make the stuffing by mixing the ricotta and mozzarella.
6. Then, stuff each tortilla with the cheese mix and close them into an empanada shape, gently ‘crinkling’ the edges.
7. Fry until golden brown and sprinkle with sugar to serve.