After the second day of our beef kaldereta (beef stew with bell peppers), there was still some left over. I personally did not want to have the same meal again on the third day, so we decided to let our beef kaldereta undergo a makeover and come back slightly different.
We had some puff pastry thawing in the fridge, its purpose as yet unknown. So, we decided to use it to make "empanada" with beef kaldereta filling.
Because of all the reheating the dish had gone through, the beef had basically shredded itself. Less work for us!
It was simply a matter of cutting the puff pastry to size, adding the filling, and closing each pocket. I brused the top with egg wash and they went into a 375 F oven for about 15 minutes to 20 minutes or so, until golden brown.
Even after making the empanada (we only made about 8 or so), we still had beef kaldereta left over. So, I decided to pack it for lunch the next day. Why is this called a breakfast wrap, then? Well, I guess because of the eggs? =)
I simply filled a flour tortilla with some beef kaldereta and added some cooked eggs. I rolled the whole overfilled thing up, taking care to spill as little as possible of the filling.
And so, with these two incarnations, we managed to finish the whole pot of beef kaldereta. Next time, we won't cook as much, especially when the star of the stew is not the meat itself but its sauce and entourage.
Beef Kaldereta post and recipe
[eatingclub] vancouver Filipino food
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