{"id":473,"date":"2013-09-21T00:00:00","date_gmt":"2013-09-21T00:00:00","guid":{"rendered":"https:\/\/kitchenetteblog.com\/?p=473"},"modified":"2024-12-04T05:52:55","modified_gmt":"2024-12-04T05:52:55","slug":"2013k109k1end-of-summer-empanadas","status":"publish","type":"post","link":"https:\/\/kitchenetteblog.com\/2013\/09\/end-of-summer-empanadas\/","title":{"rendered":"End of Summer Empanadas"},"content":{"rendered":"
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\"End<\/p>\n

There are mere hours left of summer \u2013 according to the calendar, that is. But I\u2019m going to keep eating tomatoes and corn until I explode or they disappear entirely from the produce section. Only time will tell.<\/p>\n

If you need one last summer veggie hurrah, I suggest you run out and grab some now\u00a0(just in case the calendar is right and they all disappear tomorrow at 4:44 EST)!<\/p>\n

\"End<\/p>\n

Let me know when you get back, and I can tell you all about these empanadas that let the best flavors from this soon-to-be-gone season really shine!<\/p>\n

 <\/p>\n

\"fresh<\/p>\n

Back already? That was fast. I\u2019m impressed!<\/p>\n

Now that you presumably have some great produce sitting on your countertop, let\u2019s talk empanadas. For me, these fall under the \u201cIf I\u2019m gonna make them, I\u2019m making ALLLL of them\u201d category. They take a bit of time, you know? So if you\u2019re going to be rolling out all this dough and folding up all these little pies, you might as well make a crazy amount and leave yourself a ready-to-bake stash of instant empanadas in the freezer!<\/p>\n

\"heirloom<\/p>\n

I also apply this bulk food making logic to pot stickers, pancakes, waffles, crepes and really anything that would be easier to make with an army of assembly elves.<\/p>\n

For this recipe, in addition to assembling a few dozen empanadas without<\/em> an army of elves, I decided to grind my own pork. This is totally optional and not something I do with great frequency, but if you have a meat grinder I highly recommend breaking it out. Freshly ground pork has such an amazing texture! It can\u2019t be beat.<\/p>\n

\"freshly<\/p>\n

Once your meat is ground and browned, the rest is as simple as cooking some summerlicious veggies in the same pan, putting on some good music and getting to assembling. Maybe you could invite a friend over! Put them to work! Make it an event!<\/p>\n

\"assembled<\/p>\n

Of course, you\u2019ll need to feed your friend once the empanadas are done. You have to make it worth their while. It\u2019s a fair trade, I say!<\/p>\n

And plus, if you made a large batch you\u2019ll have plenty to share!<\/p>\n

\"End<\/p>\n

<\/i> Print<\/a><\/p>\n

End of Summer Empanadas<\/span><\/h2>\n

<\/p>\n

If you’re grinding your own pork for this recipe, you’ll want to start with boneless pork shoulder. Cut it into cubes and freeze for about 10 minutes before grinding, it makes for a much easier grinding process.<\/p>\n

Ingredients<\/h3>\n