Here is another review from my favorite new cookbook. I made the two empanada recipes for the Buffalo Curry Empanadas and Jalapeno and Potato Empanadas. I also used the crust recipe from the cookbook also. I made the crust earlier in the day and put it in the fridge until I needed it. The recipes state that these are labor-intensive foods and combined time from crust to finished products was roughly one and half hours. That includes chopping, cooking the ingredients and cool time before stuffing the empanada crusts. In my arsenal of cooking utensils to make it easier is an empanada press. You can get these online for no more ten dollars. Lets move on to the empanadas.First up was the Buffalo Curry Empanada recipe with of course a change in some of the ingredients. I have stomach issues with beef, so I changed it up to turkey burger. My ingredients were taco seasoning, minced garlic, minced onion, and minced jalapeno. These turned out great with excellent flavor that no one ingredient really over powered any of the others. I need to make a larger batch next time and have them ready to warm-up for later. Next was the Jalapeno and Potato Empanada recipe. I didn't change anything up with this one and it came out great. I used a bag of shredded mexican blend cheese and some russet potatoes. Either one of the recipes would be great for breakfast also with an over easy egg.
The next time I make these I am thinking of combining them together into one. We like to go camping and these would be perfect for making the day before leaving. Wrap them in aluminum foil, store in a cooler and set them over the fire for lunch or dinner to warm them back up.
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