Call on your ladies, it is time to gather for an elegant display of lively conversation around a savoury and satisfying spread. This recipe features stuffed tomatoes* and Empanadas de Horno* (baked meat-filled pasties) with a side of watermelon and a glass of Saint-Émilion.

Recipe by Patrice Marsh, taken from Bermudian Cookery, a compilation of recipes from The Bermuda Junior Service League

Stuffed Tomatoes
One tomato per person. Cut off top and hollow out tomato.
Fill with a mixture of the tomato pulp and add 1 small tin of tuna fish, corn, chopped onion and season with pepper, salt, vinegar and oil.
Serve in a bed of lettuce and decorate with mayonnaise.

Empanadas de Horno
Ingredients for the filling:
1 small onion, finely chopped
2 1/2 tsp olive oil
6 tbsp water
1/2 pound boneless, lean, tender beef cut into 1/4” cubes
5 tsp seedless raisins, soaked in 3/4 cup boiling water for 10 minutes and drained thoroughly
1 scant tsp cayenne pepper
1/2 scant tsp paprika
1/4 tsp ground cumin seeds
1/2 scant tsp salt
freshly ground pepper

Ingredients for the pastry:
2 cup plain flour
1 scant tsp salt
2/3 cup butter, cut into 1/4” cubes
4 tbsp cold water
2 hardboiled eggs, each cut into 8 wedges lengthwise
6 stoned olives

Directions:
First prepare the filling. Put the onions, olive oil and water into a large frying pan and boil over high heat until the water is completely evaporated.
Add the meat and cook, stirring constantly, until it is browned on all sides.
Stir in the raisins, cayenne, paprika, cumin, salt and a few grindings of pepper.
Put the filling aside.

Preheat the oven to 400*F.
To make the dough, mix the four, salt and butter in a large bowl.
Rub the flour and butter together until they blend and look like fine breadcrumbs.
Pour the water over the mixture all at once and gather the dough into a compact ball.

Roll the dough out on a lightly floured surface making a rough circle about 1/8” thick.
As you roll, lift up the dough from time to time and sprinkle the a light dusting of flour under it to prevent the dough from sticking. With a pastry cutter 5” in diameter or an empty can of similar size, cut out 5” circles. (Or using a plate or saucer 5” in diameter as a pattern, cut out the circles.)
Gather the scraps of dough together into a ball and roll out again. Cut out similar 5” circles.

Place about 1 1/2 tsp of a meat filling in the centre of each circle, leaving at least 1/2” of dough exposed around it.
top the filling with one piece of egg and two pieces of olive, moisten the exposed dough with water,
Fold the empanada in half to form a crescent and press the edges firmly together. Arrange the finished empanada on an uncreased baking baking sheet.
Bake 10 to 15 minutes at 400*F (until golden brown).
Makes 12-14 pastries.