Saturday, February 27, 2010

It was a day of goofy experimentation. I mixed up a batch of dough, some fake cheese stuff, and fried onions. Ended up with odd empanada-like pockets of bean filled dough.

  • 2 1/3C flour
  • 1t yeast
  • 1t sugar
  • 1T salt
  • 1C water
  • 2T oil
  • garlic powder
  • italian seasoning
mix all the dry stuff together, add *hot* water and oil, mix until mixing doesn't do anything anymore. kneed until it's smooth and resistant, like skin over muscle. Books say it should feel like a baby's butt- I don't know what that feels like, but if it works for you, go for it.

Set it aside while you mix up the rest of the stuff and the oven heats to 450f

  • 1/2 small onion, chopped
  • 1 ring red onion, chopped
  • oil for frying
  • salt
  • 2C cooked black beans
  • cheese sauce
Fry the onion in the oil and salt. mix up the cheese sauce- I used one from the Post Punk Kitchen forums made from nutritional yeast, but dairy-types could just mix in shredded cheese, or make a thick bechamel with cheese. mix the beans, cheese-stuff and fried onions together.

separate the dough into three or four equal balls/ chunks. Kneed them each a bit more to make them smooth balls of dough, then stretch/ roll/ beat them into flat rounds the size of a small pizza or a child's plate. put the first round on a lined cookie sheet, put a portion of the filling in the middle, and close the dough like a calzone or pirogi, or what have you- into a half moon with overlapping, tightly closed seems. then move onto the next, and keep going that way until it's all gone.

bake at 450 until the dough is cooked- about 25 or 30 minutes.

If you're a meat eating kinda person, chicken leg and thighs can usually be had somewhere (even if only at walmart) for 30 or 50 cents a pound. some of that in the mix would probably be yummy, as would a bit of salsa, or some adobo sauce, or something.

I made two the size of my hands, weighing about half a pound each, and one huuuuge one, about the size of a size 8 woman's shoe. Ate the two smaller ones, and I'm saving the big one for later.

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