Another South By South West gone, another week-long hangover to power through. A little less doing this year, due to a whole bunch of other bullshit needing to be done instead, but still managed to hit the highlights: day drink in the sun, play a house show, see a couple of BAD ASS bands, fall off a sidewalk, fall out of a chair, kick a stranger, wander around, lose my cool, lose my memory, get dehydrated, and see some art – not necessarily in that order.
To assist me in my travels, I made some empanadas to take along in my backpack.
To ward off the alcohol poisoning…
I shared them with somebody (two somebodies?) at a party but can’t remember who that was. Anywayzzz…
- Premade pie crust
- 1 (10 oz) box o’ frozen spinach, thawed and squeezed dry
- 1 small potato, cooked and diced (about ½ cup)
- ½ teaspoon salt
- ½ teaspoon cumin seeds
- ⅛ teaspoon ground cinnamon
- As much cheese as you can cram in, probably ½ ounce to 1 ounce per empanada
- Extra flour for rolling
- Mix the filling ingredients together: spinach, potatoes and spices.
- Pull out your pie crust and unroll it on a lightly floured (and clean!) work space.
- Roll it out a little to thin it and increase the size by about half. Should be about ⅛ inch thick.
- Cut out 6″ circles by tracing a small plate or bowl – you should get 6 circles.
- Put a couple tablespoons of your filling and a hunk of cheese on each circle, fold over, and seal with water and pinching (Watch the video to see how!!!)
- Put on an ungreased cookie sheet and bake at 400 degrees Fahrenheit for 25-30 minutes.
- Cool completely and put them in some tupperwares to take with you for later enjoyment in some drunken state in the future. You’re welcome.
Here’s a pumpkin empanada recipe with a homemade empanada crust if you’ve got a little more empanada confidence and/or time.
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