THE NEXT COURSE

Impress your friends and family with homemade empanadas. Alice, one of our fabulous Thanksgiving guests, was kind enough to help demonstrate easy empanada-making techniques. Enjoy!

Alice says: If feeding carnivores substitute 3/4 pound of chopped meat for the kale and reduce initial simmering time to sauteing for 20 minutes.

MINI VEGGIE EMPANADAS

Main Filling Ingredients:
1 pound kale, stem removed
1 small onion, chopped
4 cloves garlic, finely chopped
1/2 cup raisins
Salt & pepper

Add later
1/2 cup stuffed green olives cut in half
1/2 can of chickpeas
A few drops of hot sauce (optional)

Add when assembling
Chunks of hard boiled eggs and cooked potato cubes

Goya frozen empanada dough (each disc will make 2 min empanadas)
Corn oil for frying


MAKE FILLING:
In a large pot, cook main filling ingredients for 30-45 minutes until kale is soft but not mushy. Stir in items to add later and pour into food processor. Chop slightly but do not over process. Filling can be made ahead and stored in frig for 3-4 days.

TO ASSEMBLE:
Defrost empanadas rounds for about 1/2 hour.
Optional: For a thinner crust, use a rolling pin to enlarge each disk about 1/2” larger.

Cut each crust in half.

Put a spoonful of filling in center of each half-circle, add a piece of egg and a potato cube or two.

Fold circle in half and score with tines of a fork.

To Fry: Fill large skillet with an inch of corn oil. When hot add empanadas.
When they puff up, turn them over. When they brown slightly up more and look done, drain on paper towels.
Serve right from the pan or room temperature with hot sauce or chimichurri sauce.