Exploring the Unique Flavor: Earwig Empanadas

Why did the earwig go to the doctor? Because it had a bug in its ear!

Welcome to the Bug Zoo Recipe page.

Today, we're diving headfirst into the culinary abyss to discover a dish that is as unique as it is delightful: Earwig Empanadas. Before we continue, let's set the record straight: no real bugs were harmed in the making of this recipe. Our earwigs are nothing more than a playful twist on ingredients that mimic the look of these fascinating creatures, enclosed in a delicious, flaky pastry.

Ingredients:

For the pastry:

• 2 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1 stick (1/2 cup) unsalted butter, cold and cubed
• 1 egg
• 1/4 cup ice water (plus a bit more if needed)

For the filling:

• 1 tbsp olive oil
• 1 lb ground beef
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup black olives, chopped (these will be our earwigs)
• 1 red bell pepper, diced
• 1 tsp smoked paprika
• 1 tsp cumin
• Salt and pepper to taste
• 1/2 cup grated cheddar cheese

Instructions:

Preparing the pastry:

1. Combine flour and salt in a large bowl.
2. Add the cubed butter and start combining with your hands until the mixture resembles coarse crumbs.
3. Mix the egg with ice water and gradually add it to the flour mixture, kneading lightly until a dough forms. Add more water if necessary, but ensure the dough isn't too sticky.
4. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.

For the filling:

1. Heat the olive oil in a pan over medium heat. Cook the onion and garlic until soft and translucent.
2. Add the ground beef, breaking it apart with a spoon. Cook until browned.
3. Add the red bell pepper, black olives, smoked paprika, cumin, salt, and pepper. Cook for another 5 minutes until everything is well combined. Let the mixture cool.
4. Preheat your oven to 375°F (190°C).
5. Roll out the chilled dough on a floured surface to about 1/8 inch thick.
6. Cut out round shapes using a large circular cutter or a bowl.
7. Spoon the filling onto one half of each circle, sprinkle with cheddar cheese, then fold the dough over to create a half-moon shape. Press the edges with a fork to seal.
8. Place the empanadas on a baking sheet lined with parchment paper. Make a few small slits on top of each empanada to allow steam to escape.
9. Beat the leftover egg and brush over the top of each empanada for a golden finish.
10. Bake in the preheated oven for 20-25 minutes, or until golden and crisp.

There you have it, Earwig Empanadas that are sure to tickle your taste buds and intrigue your dinner guests. Remember, these are just creatively named and absolutely do not contain any real earwigs. Serve your empanadas with a side of fresh salsa or guacamole for an extra kick.

Thanks for reading and for LOVING Bugs too! Come back Soon! If you found this recipe fun and useful, please share. Also, reach out if you have any questions, ideas for future blogs, or want anything related to entomology, eco-tourism, and the like! 🍽 🐛

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