I've been testing out some empanada dough in preparation for the Mexisplosion that's about to pass through this doorway when I get home with my newly inherited tortilla press. This dough recipe is from the Smitten Kitchen, which is flaky and delicious enough, but most of the really authentic recipes call for 1/2 flour / 1/2 masa, with vinegar. excited to test out a few when I get back from Canada. I can't believe that it has been a year already. Throughout the summer all I've really focused on is trying to pluck from my memory the things that I was doing at exactly that same day one year ago. I'm awful with dates, but my memory has been pitch-perfect all summer. I can remember distinctly the daily routines of last summer.
But, anyway, this empanada batch had pureed mushrooms, shallots, thyme, and turkey mince. The filling is the raw stuffing leftovers of a Turkey Valentine (stuffed and rolled turkey breast) from the night before. Anyway, looking forward to pawing through more recipes.
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