Empanadas

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!

This entry was posted in Recipes- farm. Bookmark the permalink.

2 Responses to Empanadas

  1. Cottontailfarm says:

    I’ve bookmarked this one to try. They look delicious! Did he include the raisins? Raisins just seem… odd in this. Would they be less if I skipped them?

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s