Red Wine Cherry Empanada

Cypress Grove Humboldt Fog Goat Cheese, Pistachio Purée, Brown Butter Pistachio Crumble

Chef Chris Hamm of Sylvain | New Orleans
Yield: 60 servings

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Adapted by StarChefs | september 2022 | Photo: SAM HANNA

INGREDIENTS:

Pistachio Purée:
473 grams shell-off pistachios
120 grams sugar, plus more as needed
15 grams salt
75 grams fennel fronds

Brown Butter Pistachios:
473 grams shell-off pistachios
453 grams butter
250 grams sugar
15 grams salt

Red Wine Cherries:
2.267 kilograms dried cherries
2 bottles red wine
700 grams sugar
3 sticks cinnamon
15 grams pink peppercorns, lightly crushed
7 grams tarragon
3 grams salt

Empanadas:
60 empanada wrappers
Cornstarch

To Assemble and Serve:
Oil for deep frying
Cypress Grove Humboldt Fog goat cheese
Fresh Origins micro sorrel red

METHOD:

For the Pistachio Purée:
In a large pot, bring 473 grams water to a boil. Add pistachios and cook until tender. Strain, reserving pistachios and pistachio water separately. Transfer the pistachios and pistachio water to a Vitamix blender. Add all remaining ingredients. Blend until smooth. Add more sugar as needed. 

For the Brown Butter Pistachios:
In a food processor, pulse pistachios until lightly crumbled. In a heavy-bottomed pan over medium-high heat, add butter. While the butter is melting, add the crumbled pistachios and cook, stirring constantly, until they have doubled in size and cooked through. Strain, then transfer pistachios to a large mixing bowl. Add sugar and salt and toss to coat. Transfer to a sheet tray and dry until completely cool. Reserve.

For the Red Wine Cherries:
In a large pot over medium heat, combine cherries, wine, sugar, and cinnamon. Carefully fold in peppercorns. Cook until wine is thick, syrupy, and almost completely reduced. Remove from heat and let cool completely. Stir in tarragon and season with salt. Set aside.

For the Empanadas:
Lay empanada wrappers out on a work surface. In the center of each empanada wrapper, place 1 tablespoon Red Wine Cherries. Fold wrapper over the Red Wine Cherries, creating a half moon shape. Using your fingers, gently press against the filling to release any air pockets. Using an empanada press or fork, crimp the edges. Place empanadas in antimicrobial-protected paper-lined, shallow boxes. Sprinkle with cornstarch to prevent empanadas from sticking. Reserve.

To Assemble and Serve:
In a deep fryer, heat oil to 350°F. Fry each Empanada until golden brown. Drain from oil, then place the fried Empanadas on paper towels to absorb excess grease. Across each serving plate, using the thicker edge of a spoon, drag a spoonful of Pistachio Purée lengthwise. Top with a sprinkle of Brown Butter Pistachios, followed by an Empanada. Next to the Empanada, place 1 piece goat cheese, rind-side facing the Empanada. Garnish with micro sorrel.

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