Forrest, A Private Chef Cooks up Spanish Empanada

Based in Traverse City,  is cooking for all of Northern Michigan and beyond.

Private Chef Forrest Moline is back in the Heritage House Kitchen with another can’t-miss recipe. You can .

Spanish Empanada: Duck and Root Vegetable Hash with Pumpkin Purée

Serves 4-8 people as an appetizer or entree

Ingredients:

Pumpkin Purée

• 1, small baking pumpkin
• 2 tablespoons, evoo
• 1, garlic clove, minced
• 2 teaspoons, salt
• cracked black pepper
• 1/4 teaspoon, chili powder
• 1 tablespoons, honey
• dash/pinch, cinnamon

Empanada Dough

• 2 1/4 cups, all purpose flour
• 1/2 tablespoon, salt
• 1 stick (4oz), butter
• 1, egg
• 1/4 cup, water or milk
• 1 tablespoon, vinegar

Root Vegetable Hash

• 1 cup, small diced onion
• 1/2 cup, small diced carrot
• 1/2 cup, small diced parsnip
• 1/2 cup, small diced celery root
• 1/2 cup, small diced potato
• 1/2, jalapeño, seeded and minced
• 1, garlic clove, minced
• 1 medium, shallot, minced
• dried thyme
• 2 1/2 teaspoons, salt, divided
• 5 tablespoons, evoo, divided

Duck Legs

• 2 large, duck legs
• 4 tablespoons, sugar
• 4 tablespoons, salt
• 1 tablespoon, oregano
• 1 teaspoon, chili powder
• 1 teaspoon, cumin
• 1 teaspoon, coriander
• 1/2 teaspoon, cinnamon
• 1/2 teaspoon, nutmeg
• 4, garlic cloves, minced

Other

• 1, egg, beaten
• 1/2 cup, cotija/queso fresco cheese
• 1/4 cup, cotija/queso fresco cheese
• cilantro leaves, for garnish