Wednesday, July 30, 2008

Mini Empanadas stuffed with Potatoes, Sausage, and Pickled Peppers served with Fresh Chimichurri Sauce and a cup of Gazpacho (V)

Chimichurri sauce:
2 cloves of garlic
1 cup looses packed flat leaf parsley
juice from one lemon
oliveoil
salt & pepper
Throw'em all into the mini prep and blend. Drizzle in olive oil until you see a loose consistency develop. Use it to dip Empanadas, or use it as a delicious marinade. Your call.


4 comments:

Urban Vegan said...

Goh-geous.

(Imagine I said that with a Brooklyn accent.)

Nice blog! Keep up the great work!

Bianca said...

Your little ridges are just precious! Whenever I made pastry pockety things, my ridges are always messy...usually because I'm too hungry to put much work into making it pretty...

thedalyn said...

Those empanadas look absolutely amazing. How'd you make them?

Justin Fox Burks said...

for the dough i used:

1/2 cup of vegetable oil
1/2 cup of non-hydrogenated vegetable shortening
2 cups sifted flour
pinch of salt
1/2 cup f cold water

mix dry ingredients
cut in the shortening
fold in the oil
use enough water to bring it all together (you won't need the whole thing)
do not over work the dough
wrap the dough in plastic and stick in the fridge for a few hours.

set your oven at 375, & bake for 25ish minutes 'till golden & flakey