Lately I have been “eating” my way through the freezer in an attempt to clear some space for my anticipated summer garden harvest. (The first tomatoes and peppers are forming right now – yay!)
So the other day I was fishing around and found a package of Goya “disco” dough rounds and a forgotten pound of ground meat.
In order to make empanadas in my house you have to sing the song “Desperado” – replacing the word “desperado” with “empanada.” What! You are not familiar with the 1973 soft rock hit by The Eagles?! Well give it a listen here. You won’t regret it.
So now that I have set the mood by describing a middle-aged couple singing and cooking “desperado” – I mean “empanadas” …
…on to the actual cooking part of the blog.
Ready for the oven:
(yes I poked a hole in that back one!)
Ready to eat:
The beauty shot:
I used ground pork because that is what I had – you could use ground beef, turkey, chicken or whatever.
For a vegetarian option use cooked black beans instead of meat.
I roasted and diced Acorn Squash for the filling but your favorite kind of squash will do.
Along with the usual onions and garlic browned with the meat I used some cumin powder, ground Ancho chili pepper and some smoked sweet paprika. However I would have liked it a little Zingy-ier than my husband and would suggest a high dose of your favorite vinegar-based hot sauce to brighten things up.
I baked mine, but frying them would be divine.