Tuesday, October 23, 2012

Pumpkin Curry Empanadas

This recipe from the October 2012 Sunset magazine confused the Hub. He couldn't figure out if they were supposed to be sweet or savory. I caused that confusion by adding a tablespoon of maple syrup to the filling. It needed a little sweetness to counteract all those spices. I cheated and used all ready prepared empanada pastries, which is why they are bigger than the recipe calls for and perfectly rounded. I liked these a lot, but me and pie go way back. Right behind cookies on my all-time favorite food list. I ate them with salsa, which seemed appropriate.

According to Wikipedia, empanadas trace their origins to Galacia and Portugal, but they've been embraced by Central and South American cultures, too. They are made by folding dough or bread around stuffing, which usually consists of a variety of meat, cheese, vegetables or fruits, among others.

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