Tom saw a recipe for vegan picadillo empanadas in the Friday edition of our Skagit Valley Herald and wanted to try it for dinner that evening. He ran to the store and bought an avocado, fire-roasted crushed tomatoes, jalapeños and puff pastry. Then he started making them.
Not being vegan he substituted ground beef for the pecans.
Not liking olives, he skipped them.
He couldn’t find pickled jalapeños so used canned ones. Here they are all cooked up.
They were so good, especially with the avocado dip. An amazing Friday night dinner!