I tinkered a bit with the filling, adding cumin, allspice, paprika, cayenne, garlic and sugar. I'm not sure which ethnicity these empanadas were exactly, but they were delicious.
I served them for Shabbat dinner, along with Fire Roasted Corn Salad, Eva's Roasted Garlic Guacamole, the new challah and tortillas baked into chips. I felt proud, exhausted, and was thoroughly pissed at myself for being so occupied with cooking that Naomi had enough time to color her arms from wrist to shoulder with blue crayola marker. She then rolled around on the couch, having discovered that doing so created great large blue body prints. I was a little overwhelmed, but Dave now swears that Mr.Clean Magic Erasers are truly magic, and possibly even a little bit evil. My couch was cleaned, the markers stored on a VERY high shelf, and Nomi was slightly apologetic.
The corn was cooked on a grill pan, set at medium high heat. Then, the kernels were sliced off and into a bowl to await their fate.
I removed the grate from our gas stove, and roasted an unpeeled onion and green pepper, plunging them into ice water when they were throughly blackened. Both were then peeled and chopped.
I combined all of these with cilantro and a good portion of lemon juice and salt. I added a sprig of mint from the garden, covered the bowl, and set it to marinate in our fridge until dinner.
The roasting of the garlic for the guacamole was prolonged by the marker incident. The cilantro I'd added to the oil was toasted to a crisp (aka burnt) and the outer cloves of garlic were crispy instead of creamy (aka burnt). However, the inner cloves were still creamy, and when added to the avaocados with the gorgeous tomato from last week's share, it was a beautiful part of a shabbat meal. Seriously, I've had plenty of roast chicken for shabbat, and it tastes like my Ashkenazic/Yekke roots every time. Every once in a while, though, why can't Shabbat be taco night, too? Share and enjoy.