This week’s menu consisted of chicken and asparagus risotto, South American empanadas and a delightful sponge cake. At every level, students were developing their skills, working tirelessly to prepare the allocated recipe.

A simple task such as feeding the arborio rice with small amounts of hot liquid, allows us to watch the patience and love put into the dish. No two risottos looked alike, yet all were enjoyed. It was great watching the Year 9 students gently knead the dough prior to turning it onto a floured bench top to make their empanadas (stuffed bread or pasty). We then had the Year 8’s making the perfect sponge cake, this recipe was a real success.

Such a space allows our students to master techniques and skills that they will carry on in life. The most challenging one being balance - the ability to prepare, cook and cleaning up, in the time frame given. At times, the pressure is high. However, once the recipe is accomplished the smiles tell the raw story. Often these recipes are taken home and made for the family to share. Below we have attached this week’s favourite recipe for you to make and enjoy.

South American Empanadas

METHOD: Pastry (make the pastry first and rest)

1. Preheat the oven to 200C
2. Sift flours and salt together
3. Add butter and rub into flour using the fingertips until the mixture looks like breadcrumbs
4. Combine the water and the lemon juice. Gradually add the water to the flour mixture to create a soft dough, leaving the bowl clean
5. Knead the dough lightly on a lightly floured work surface. SO NOT OVER KNEAD
6. Rest pastry- Cut pastry into 4; and then roll each portion out, into circles approximately 3mm thick and 10 cm in diameter… Continue with step 4 below

METHOD: For the filling

1. Boil egg- cover with cold water boil for 10 minutes, while you prepare the filling ingredients
2. Fry the onions in olive oil until translucent, add the garlic and then fry for another minute. Add the minced meat and fry until browned. Stir in the currants, chilli, paprika, cumin and salt and pepper. Turn off the heat and set aside until cold
3. Prepare your pastry. You should have 4 semi circles ready
4. Put 1-2 tablespoons of filling into the middle of each circle and add an egg wedge. Lightly moisten the edges with a little bit of water and fold the pastry over to form a semi-circle. Press the edges together well and crimp
5. Place onto a lined baking tray- space the empanadas with a little space, brush with a little milk for a glaze. Then bake for 15-20 minutes till light and golden in colour