One side benefit of cooking a turkey is that you can get some great stock out of the deal. Our Thanksgiving turkey was big enough that I divided the bones for stock between my slow cooker and Dutch oven, and I managed to get 3 liters of beautiful, thick stock out of it. And where there’s stock, there’s soup.
…
Patri of the blog, Asi Son Los Cosas, was our September 2012 Daring Bakers’ hostess and she decided to tempt us with one of her family’s favorite recipes for Empanadas! We were given two dough recipes to choose from and encouraged to fill our Empanadas as creatively as we wished!
It took me a little while to get into this challenge, but once I did, it was pretty fun and SUPER tasty. The empanada that we are talking about here is a Spanish dish – essentially a savoury pie (although there were some sweet versions made this month too) made with a yeasted dough. As far as I can tell, an empanada can be filled with almost anything (Patri shared her grandmother’s recipe for a traditional salted cod filling), so I took some liberties with this one.
…