Emily Hahn, chef and co-owner of Mountain Provisions, Bozeman, shares one of her favorite treats: Chilean-style baked empanadas filled with the bounty of summer.
MAKES 10–12 EMPANADAS
For the dough
½ cup butter
¼ cup water
1 teaspoon kosher salt
1½ cups all-purpose flour
Melt the butt er and mix with water and salt. Measure flour into a small mixing bowl and drizzle in butt er mixture. Knead lightly, just until incorporated. Wrap tightly in plastic wrap and chill dough for 1 hour.
For the vegetables and ricotta filling
2 small zucchini, diced
1 small eggplant, diced
1 small white onion, diced
3 cloves fresh, peeled garlic, finely chopped or minced
2 large heirloom tomatoes (or 1 pint cherry tomatoes), diced
4 sprigs fresh oregano, leaves only
1 lemon, zested and juiced
Salt and pepper to taste
1 cup full-fat ricotta
2 tablespoons Amaltheia Dairy goat cheese
2 tablespoons extra-virgin olive oil
Char vegetables in a cast-iron pan over a hot grill until golden brown. Place charred vegetables in a medium mixing bowl and toss with the oregano, lemon zest and juice, salt, and pepper. Let stand at room temperature.
In a food processor, combine ricotta, goat cheese, a pinch of salt, and olive oil. Pulse until smooth.
For the pistachio pesto
1 bunch parsley
¼ cup pistachios
¾–1 cup olive oil
Blend ingredients in a food processor until incorporated. If the mixture looks slightly dry, add a bit more olive oil until it is “drizzle-able.”
To assemble the empanadas
Dough
Ricott a filling
Charred vegetables
Egg wash (1 egg whisked with 1 tablespoon water)
Pesto
Preheat oven to 400°F. Separate chilled dough into 1.2-ounce portions. Flatten and roll out into small circles.
Layer with 1 tablespoon of the ricotta filling then top with 2 tablespoons of the charred vegetables. Crimp dough on the ends with a twist to seal in the filling, then brush with egg wash. Bake on a sheet pan for 25 minutes, until golden brown. Let cool to the touch, then serve family-style with the pistachio pesto.
2020 Andi Weigand White
A natural German white cuvée pairs perfectly with chef Emily Hahn’s savory summer empanada. It’s crisp, bright, and citrussy, and tastes like it should be enjoyed outdoors.
$25
Recommendation by Anastasia Jermolaewa and Nick Shore, owners of Mischa’s. Mischa’s opened last September on the north side of town and is one of Bozeman’s newest specialty fine-food and natural wine stores. Their wines are organic or low-intervention and the food they offer is carefully curated and every bit delicious. Anastasia Jermolaewa and Nick Shore are intent on delivering exceptional wine from small-scale, independent producers relying on vineyards that are sustainable, organic, or biodynamic. These wines are fermented with native yeasts and have no additives.
