You know what is odd about our friendship with Emma Stone? We didn’t meet her in any kind of institution or other involuntary lock-up that normally leads to such beautiful friendships. Look, Ben did get locked up briefly after befriending two delightful old ducks from Washington and proceeding to get raucously drunk and heckle Emma during a performance of Cabaret – but Ben’s unceremonious turfing out wasn’t Emma’s fault. Despite taking out a restraining order against us, she clearly loved the fuss.
So how did we meet? Emma she had just finished filming Easy A and found that we had a mutual nemesis – the eternally smug-faced Penn Badgley. Penn attempted to steal Ben’s identity when he was majorly internet famous during the Great Moustache Cultivation of 2013. Let’s be honest, you don’t really need a reason to hate Penn Badgley, so having one was a bonus.
While our antics may have gotten Penn sectioned, Ben and I stayed out of involuntary confinement for a change – all in all a great success.
Despite the Cabaret incident, Emma has fond memories of the days of sabotaging Penn. As she now has a vendetta against whoever cast her in Aloha, she wanted to come over for lunch and discuss a glorious new revenge plot. We needed a recipe that would work like our fool-proof schemes – soft and buttery and inviting on the outside, with a fiery inferno waiting within. It had to be Empanada Stones.
Serves: 16 empanadas
2.5 cups plain flour
150g butter, cold
1 teaspoon salt
1 large egg
1 tablespoon white vinegar
iced water, to bind
500g minced beef
2 eggs, hard boiled and cooled
100g chopped mixed olives
1 brown onion, finely diced
2 cloves garlic, crushed2 tablespoons tomato paste
1 cup beef stock
1 teaspoon cayenne pepper
1 teaspoon cumin
1 tablespoon dried oregano
Egg, additional for washing pastry
Rub butter into sifted flour. Stir through egg and vinegar, and then add iced water until pastry binds. Knead gently until a disc is formed. Wrap in clingfilm and refrigerate for 30 mins.
Brown mince and soften onion in a large stove-top casserole dish. Add garlic, tomato paste and spices and cook until aromatic. Add stock and simmer for 30 minutes or until thick.
Stir through olives and chopped egg and allow mixture to cool to room temperature.
Heat oven to 180 degrees C. Grease and line a large baking tray.
Roll out pastry to approximately 0.5cm thick and cut rounds of desired size. Fill with 2-3 tablespoons of mixture and press to seal, pressing with a fork along the sealed edge.Brush each empanada lightly with egg wash.
Bake 20-25 mins or until golden and crisp.