We celebrate the pleasure of culinary and gastronomic inventions, in the company of Bruno Fulignisenior civil servant, writer, historian, lecturer at Sciences Po. Author of “The gourmet genius, culinary inventions from 1791 to the present day” (Grund, October 2024), from the archives of the INPI, the Institute National Industrial Property, which makes us discover lasting inventions like the tin can or more eccentric ones like the device for cutting egg shells, and many other things during this show!
Chronicles
Christilla Pellé Douëljournalist, and author of “These books that do us good” (Marabout). Chronicle My Friday friend: Emil Ferris.
Théodore Your Tonguesbookseller at Comptoir des mots in Paris in the 20th arrondissement. Chronicle: Coyote by Sylvain Prudhomme (Midnight, October 2024)
Thibaut De Saint Mauricehonorable professor of philosophy. Chronicle: Can cooking be an art? (Or is it only condemned to satisfy the needs of the leggy stomachs that we are…)
Gregory Cohen, chef of One Place in Rungis in Val de Marne
Julie Neveuxlecturer in linguistics at the Sorbonne. Chronicle: The release of the 9th edition of the dictionary of the French Academy: what is a dictionary for?
Empanadas recipe (for 12 pieces)
For the dough
- 350 g flour
- 125 g cold butter in pieces
- 1 egg
- 1/2 teaspoon of salt
- 8 cl of cold water
For the stuffing
- 250 g of minced meat (beef or other)
- 1 finely chopped onion
- 1 clove of crushed garlic
- 1 red pepper, finely diced
- 50 g green olives cut into pieces
- 2 hard-boiled eggs, diced
- 1 teaspoon each of paprika, cumin and oregano
- Salt and pepper to taste
- 1 tablespoon of oil
For gilding
- 1 egg beaten with a little water
Preparation
- Mix flour and salt in a bowl.
- Add the cold butter and work with your fingertips to obtain a sandy texture.
- Add the egg and cold water, then knead quickly until you obtain a smooth dough.
- Form a ball, wrap in cling film and leave to cool for 30 minutes.
For the stuffing
- Heat the oil in a pan, add the onion and garlic, and fry until soft.
- Add the meat and cook, stirring until it is nicely browned.
- Add the pepper, olives, raisins (if desired), spices, salt and pepper. Mix and cook for a few minutes. Remove from heat and let cool.
- Add the hard-boiled egg pieces to the stuffing.
Prepare the empanadas
- Preheat the oven to 200°C.
- Spread the dough on a floured surface and cut out circles of approximately 10-12 cm in diameter.
- Place a spoonful of stuffing in the center of each circle.
- Fold into a half-moon shape and seal the edges by pressing them with a fork or pinching them.
Cooking
- Place the empanadas on a baking sheet covered with baking paper.
- Brush with the beaten egg for a nice golden brown.
- Bake for 20-25 minutes, until golden brown
