Empanada Filling

Today I stayed home and made empanadas. The idea behind doing this project for 4in4 was to make something that would freeze well and be easy to take to school with me during the semester. I used Mark Bittman’s recipe for empanada dough from How to Cook Everything Vegetarian, and I improvised on the fillings: black beans with ancho chiles, corn and spinach with chipotle, and pureed winter squash. I also used some queso fresco.

Empanada Dough

The empanadas were really easy to make, although the first batch was a little too salty. Like many of Bittman’s recipes, the dough is mixed in the food processor, shaped, and then left to rest for a few minutes.

Empanadas

Of course, Christopher and I had to try one of each kind for dinner, which means we won’t have so many for lunch, after all.