27 April 2008

veggie empanada appetizers

Taco Night is always a good excuse to take a break from the work + to have a 748 reunion. I made some veggie empanadas as appetizers for our little fiesta.


Veggie empanadas with creamed corn, potato, onion + bell pepper.

Updated to include recipe.

For the pastry:
2 C flour
1/2 tsp. salt
1/2 tsp. baking powder
1/4 C margarine
1/3 C milk
1/2ish tsp. sugar
1 egg

Combine dry ingredients, cut in margarine so the mixture is crumbly + add in last three ingredients. Roll into little balls (size of a walnut) and then flatten into 4" circles. Makes about 15 empanadas. Or just buy frozen puff pastry sheets, lots easier.

For fillings:
2 lbs potatos
1 onion, chopped
1 bell pepper, chopped
1 C creamed corn
Seasoning (chili powder, salt and pepper, garlic, whatevs)

Cut potatoes into small cubes and boil with onion until tender. Combine potatoes, onion and pepper in skillet with a little oil and get 'em sizzling. Add corn and seasoning cook for 4-5 more minutes until everything's mixed together and a little mushy. Scoop a spoonful of filling onto half of each pastry and fold over to make a pocket.
Bake for 15-20 minutes at 375 or until golden.

Guacamole, Leahey family recipe.



Mmm, Chicken Tacos.


Margaritas, of course.

1 comment:

  1. Oh, that looks wonderful! Are you going to post the recipe for the empanadas? Because I have never made those before and they look fantastic. Actually, everything looks fantastic.

    Guess I should go figure out dinner. Heh, heh.

    ReplyDelete

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