I'm now here, too Recipes: Chipotle Squash Empanadas Hi Denise

[Guest guest]

Hi Denise,

I'm so happy to see you here. Enjoy yourself with us.

This recipe sounds wonderful. People at work can sometimes have odd tastes. I work with the lunch truck crew and many are not willing to try anything at potluck unless someone brings in pizza, bucket of chicken or store bought tater salad that tastes awful to me.

Thank you for sharing this recipe and let me know if I can mail you some achiote, It's all over the place here.

You have a wonderful birthday party with James.

Let all of us know how you are feeling and the exact number of weeks into your pregnancy you are now.

Hugs, Donnaorganic_homestead <organic_homestead wrote:

Hello Chanda, Donna and everyone.I've been away from The Feral since Sept 1 as I was on a lovely butvery long horse ride (a Pioneer Wagon Train Ride). Anyway, justyesterday I posted about vegetarian vitamins and read Chanda's messageabout this new group. Guess I missed all the drama! :-) oh, well,that's not the first on that group.Anyway, thought I would add this group to my list. So, I made some empanadas for a pot luck at work, no one really likedthem but I think they're awesome and now I have some for James' bdayparty tomorrow without having to make more! Got this from a neatlittle cookbook called the Jimtown Store Cookbook. The pastry callsfor 1 tsp achiote, but I can't get that here so I subbed 2 tsp sweetpaprika. Anyway, here goes and enjoy!For the Pastry:1 1/2 c flour (I used whole wheat)1/2 c corn

meal2 tsp cumin (preferrably toasted cumin seeds ground up but I used whatI had)1 tsp achiote (I subbed 2 tsp sweet paprika)1/4 tsp salt2 sticks butter (lightly softened)6 oz cream cheese (lightly softened)In a food processor pulse the flour, corn meal, spices and salt untilblended. Add the butter and cream cheese in 1/2" cubes. Process untilthe dough begins forming into a ball. Take out of the processor andknead gently a few times. Divide dough in half, shape into disks andwrap each in plastic. Refrigerate for 2 hrs or overnight. (I didn'twant to wait the two hours so I put mine in the freezer for a while,less than an hour.)For the Filling:1 1/2 cups pumpkin or butternut squash puree2 tsp (or more) chipotle peppers (from a can in adobo sauce)1/4 tsp salt1/4 tsp fresh ground pepper or more to tasteCut squash in half, remove seeds and stringy flesh and cook thepumpkin or butternut squash until

soft (about 45 min in 350 oven). Letcool until able to handle, then mash some in a bowl to measure 1 1/2cups. Then add finely chopped chipotle peppers, salt & pepper.The Finale:Make an egg wash using one egg white and 2 tbsp water. Take out onedisc from the fridge, unwrap and layout on floured surface. Roll outuntil 1/16-1/8" thinness. Use a 2" biscuit cutter and cut out circles.Take the scraps and roll out again, repeat until no more dough (I gotabout 25 circles per disc). Take a circle and add 1/2 tsp (no more!)of filling to the center. Dab some egg wash with your finger aroundthe edges then fold over an edge and crimp with a fork. Now make the rest!From here you can get the other disc out to make the rest or freezethe dough and the made (unbaked) empanadas. If you're ready to bakeaway, preheat oven at 400. Brush empanadas with the egg wash and bakefor 12-15 minutes.This will make about 50 small

empanadas.I used extra chipotle pepper and mine turned out wonderfully spicy!The pastry is delicious, too.Have a great weekend!Denise"In the present position of the planets, it's impossible to say;Just when I'll find my course again, with the boulders in my way.I should be rolling down the skyway on my cosmic wheels;Instead of stumbling down this highway on my boots of steel"Source: Cosmic Wheels by Donovan

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