When the last major patch dropped for Starbound, my friends and I rushed our way through all the new content added to the game. We enjoyed our time with the game. We even made a little base on a water-based planet. My husband figured out a neat little system for an airlock that would automatically open, close and drain the water out before you got to the base. I’ve slowly been able to work a decent farm onto my ship as well. It isn’t perfect but it gets the job done.
Of course with farming all that fresh produce, there is a lot of cooking to be done. One of my recent favorite items to make in Starbound is the pasty (that is not misspelled). It is described as a traditional Earthling pastry. Immediately, I thought of my youth and my mother making fresh empanadas. Typically she would make pretty simple ones with ham and cheese. When looking at the games recipe requirements I knew I had to elevate my empanadas game. The recipe in Starbound requires wheat, potato, cooked steak and carrot. I started drafting a filling up and after I made it the first time I fell in love with the end result. The filling is so tasty it could honestly be eaten alone.
Required Equipment: pan, baking sheet, cookie cutter, grater
Ingredients:
Dough
– 2 ½ cups all purpose flour
– 2 tsp sugar
– 1 tsp salt
– ½ cup butter, in the freezer 30 minutes before making
– 3-4 tbsp water
– 1 egg
Filling
– ¾ onion, diced
– 1 carrot, diced
-1 small potato, diced
– 1 lb ground beef
– paprika
– cumin
-garlic powder
– salt
– pepper
In a bowl, combine the flour, sugar and salt. Take a grater and grate the frozen butter into the bowl. Add the egg and combine everything until it resembles a coarse meal. Slowly add the water 1 tbsp at a time until the mixture becomes a dough. Wrap the dough in plastic wrap and place it in the refrigerator to rest.
To make the filling, heat a pan over medium-high heat. Add the ground beef and generously season with paprika, cumin, garlic powder, salt and pepper. Cook until the meat has completely browned and then remove it from the pan onto a plate.
In the same pan, begin sautéing the onions. Season the onions with the spices. You are in control here so add as much or as little as you would like. Cook the onions for 5 minutes.
Add the potato and carrots. Mix the vegetables together and cook for 5 minutes. Add the beef.
Cover and cook until the potatoes are tender. Place on a plate and allow the filling to cool.
Begin preheating your oven to 375°F and cover a baking sheet with parchment paper. Roll the dough into a thin sheet and cut out round discs by using a round cookie cutter. After I cut mine out, I rolled the cutout discs to make it a little larger.
Place a tablespoon of the filling in the center. Do not overstuff because it will be difficult to seal the empanadas. Fold the disc in half and press the edges together.
Use a fork to seal the edges up extra tight. Bake the empanadas 25-30 minutes or until the dough has browned.
