I wanted to make these empanadas from Serious Eats, but I realized that my masa had a funky, rancid smell, so that wasn't going to pan out. So I made the filling anyway, and used a wrapping recipe from Smitten Kitchen instead. Bonus: these weren't fried so that was easier. Jason helped me stuff them, and they turned out really well! The only change I made to the filling recipe was to add some chopped green olives (to Carter's chagrin). Served with the leftover spaghetti squash that I sauteed with a little garlic, plus salsa verde.
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