Upon my return from the Algarve, I’ve felt myself in a race against time. As the farms abound with my favorite ingredients — corn, zucchini, beets and tomatoes — I’m hustling to create as much as I can. Needless to say, my freezer is stuffed with farm fresh everything, from gazpacho and blueberry muffins to corn pancakes and empanadas. It’s a good thing I have three freezers! The weeks are flying, bringing me that mush closer to the end of summer.
If there’s ever the perfect pocket food (and I know I’ve been teaching and preaching this throughout the years) it’s the empanada. With a flaky dough which cooks to a golden perfection, it is the ideal vehicle to capture summer’s flavors. Whether you stuff them with golden and bicolor sweet corn, or a variety of farm fresh veggies like spinach, peppers and squash, with a little spice, you can wrap up summer.
I urge you to get creative with your fillings, but offer you this one for now since it was a hit with everyone in my family. You can either make the dough yourself or purchase a good quality wrapper from an Argentinian or Hispanic market. I found some recently at Stop and Shop. But you need to make sure you select the puff pastry version as the other wrappers are inferior and won’t crisp to perfection.