Time Impaired Living: Empanadas and Fillings

Recipes for kids abroad. Homeschool and Afterschooling for kids at home.

FOOD!!! Yes, I need pictures! My recipes need pictures around them to identify instead of just a title. They are tweaked to work for us in terms of ease, ingredients frequently on hand, real or pure ingredients(for the most part), our family taste, and usually SOY-FREE or easily adapted to be SOY-FREE. SOY-FREE tagged recipes still mean you have to know what ingredients you are putting in are truly SOY-FREE and even if is was SOY-FREE in the past, you have to check it each time you buy it. Ingredients change frequently and can even be different from store to store or expiration date to expiration date for the same product. Homeschool and Afterschooling notes and ideas are here too. I'll probably separater the blog later, but for now, this is the place for family and friends to look. Time Impaired Living has many definitions that I may update as time goes on or doesn't. To begin with, I'll say that Time Impaired includes time lost because of the schedule of a wonderfully dynamic family. It also includes the nonexistent sense of time when disability kicks in.
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Wednesday, February 9, 2011

Empanadas and Fillings

Yes, I make empanadas and because of soy allergy problems, I make them in big batches for the freezer. They are amazingly helpful for lunches and times we go anywhere that we need to have something in case there isn't anything soy-free when we are out. I used to have to reserve most of them for my daughter with the allergy or they would dissapear too quickly to replace. Recently a new restaurant called the "Gauchito Grill" has opened near San Marcos Civic Center and has amazing empanadas and Milanesas so I can enjoy them for myself without the work. $2.00 per empanada for myself and wife is fine to have the variety without the work. It is a little too much to pay to put 60+ of them in my freezer though so I will continue making them at home. We tried making peanut butter and jelly versions and its just not worth it.

The recipe makes about 32 of them if you roll the dough out thick like my wife likes them or about 64 of them if you roll them out thin. I like them both ways but usually make somewhere between 32 and 60 of them. I will make a double batch occasionally but usually wind up giving up near the end and turn the last of the dough into pizza blanks or pitas to dip in tzatziki sauce for a greek meal later.

Below is a copy of the menu from the Gauchitos Grill to give ideas on other fillings and also to drool over if you are too far away to visit it.

1 comment:

Felicity said...: Thank you, now I know what I'm doing this weekend!; 2/9/11, 11:00 AM