Empanadas
Empanadas filled with pineapple or sweet potato are usually on the shelf at the local Mexican bakery. But what if I wanted to give them a try myself? With pandemic still in full swing or maybe even an upsurge in recent months, cooking/baking has become a renewed past-time. If I can’t go out to eat, then maybe I can experiment in my kitchen……
Diligently I sought out a recipe/instructions on the internet. I could have called my daughter-in-law but although she speaks English quite nicely, I find it difficult to understand over the phone. But I found a nice tutorial complete with videos–I could almost smell it cooking. He made a meat mixture and given that it is almost Thanksgiving, I used ground turkey meat.
Some years ago, I found myself with some time to go shopping in a Crate and Barrel store. How can anyone resist walking out of there without some small treasure at hand? I found a small press—I thought for empanadas–but now I think it might be for Chinese dumplings.
I made the dough, chilled it, and then rolled out nearly three dozen sort of circles. The guy on the video made it look extraordinarily easy–but my edges were always ragged and the shape more like an abused oval that had been through a hurricane or two.
So here they are.
They were tasty; but I think I will try to find a larger press; and someone made reference to finding the dough/crust circles pre-made—or even using puff pastry.
Sylvia Weir Art 