Thank you Edible Capital District for featuring my recipes for roasted vegetable empanadas, pumpkin compote and curried butternut squash lentil soup. I am honored. Beautiful magazine and gorgeous photos by Brent Harrewyn.
I come from a place known for it’s “ Empadão de Goiás ” A pie filled with meats, olives, boiled eggs, and more.
I love making pastry or pastel. It is a tradition in our home making them with our children. As the Media Chef at Dali Mamma, I get to make them at work too. Every Thursday.
Above, black bean mole empanadas at Dali Mamma in Albany, NY.
I have being making empanadas since we opened in September. Rachel Reed and I have a lot of fun using seasonal ingredients, Farmer Ground Farm flour, and making Glutten Free and vegetarian versions. Stop by to try these delicious savory and sometimes sweet hand pies. #empanadathursday