Summer Veg & Roasted Chicken or Chevre Empanadas!

Whenever I make this recipe, I fully intend to make enough to stockpile the chest freezer. Unfortunately they get devoured right off the cooling rack, grabbed up by the grubby little mitts of my (and neighborhood) kids. Since I don't eat chicken, I make some vegetarian ones for myself. To up the belly-filling satisfying protein I add some goat cheese instead of chicken to the cooked veggie mix. Use whatever meat and veggies look good. It's also an excellent way to re-purpose last night's chicken or meat into decent snacks or lunch. Born out of the necessity, this recipe's goal was to use all of those single random veggies in the crisper drawer.  Let's not forget to mention the obvious here: anything made with pastry dough looks really hard to make.  You will undoubtedly impress your family, or that bitch at the company potluck.

Here's what you need:
1 recipe/package pastry dough (pie crust) - Make it or buy it. Whatever works.
I make mine using the Cooks Illustrated pie crust recipe - the one with vodka. Pillsbury rolled pie crust is easy and works nicely, but it contains lard and you'll need 2 packs. If you are veg, you may also use frozen puff pastry. Just thaw the puff pastry and roll it out until it's about 50% larger than the original sheet. Obviously, the puff pastry will make for a fluffier empanada. I've made them all sorts of ways, and they are pretty damn tasty. I'm not exactly picky about the pastry that surrounds my savory morsels of goodness.

1 yellow squash - finely diced or chopped
1 zucchini - finely diced or chopped
1/2 red bell pepper - seeds and ribs removed, finely diced or chopped
1 carrot - grated
1/2 red onion - finely diced or chopped
2 cloves of garlic - you guessed it, finely chopped
Since this is a lot of time consuming chopping, dust off that food processor. Chop the veggies into big chunks and give 'em a few quick pulses. It'll cut the time in half.
Small handful of fresh herbs - finely chopped
I usually use parsley, some thyme, oregano and basil, whatever my little garden gives me. 
salt and pepper
pinch of cumin (optional)
1-2 tbsp tomato paste (optional)
olive oil
1/2 cup broth or water
1 cooked chicken breast - shredded with forks or about 2-4 oz goat cheese (chevre)

Here's how you do it:
preheat oven to 350ºf
1. Thaw the pastry if needed, refrigerate it if it's room temp
2. Heat up some olive oil in a large skillet over medium heat and saute all of the veggies except garlic for about 5-7 minutes or until they start to soften. Add broth or water and tomato paste (if using).
2. Add the garlic, cumin (if using) and a fat pinch of salt and pepper. Cook for another 2-3 minutes.
3. Stir in the shredded chicken and heat it through if it's cold. If you're veg, skip this step.
4. Remove from heat and stir in the herbs and goat cheese, if you're going that route. Test for seasonings and add more salt and pepper if needed.
5.  Roll & cut pastry
If you made your own, roll pastry 1/4-1/8" thick on a lightly floured surface, picking it up and flipping frequently to prevent sticking. If using puff pastry, roll it until it's about 50% larger than the original sheet. Be sure to flour the surface and flip the sheet as you're working. If using refrigerated crusts, unroll.
6. Cut the pastry
Find a circular object, about 5" diameter, for a guide. Cups, bowls, and small plates all work. Using your guide,  cut your pastry into circles with a sharp knife. Place pastry circles on a baking sheet sprayed with cooking spray. If you have extra remnants, ball them back up, roll out, and continue cutting. You may have to prep a couple of baking sheets, or work one round at a time.
7. Fill the pastry
Spoon about 2 tablespoons of the filling mixture onto one half of each circle, leaving about 1/2" from the edge. Fold the circle over into a semi-circle. Gently press the unfolded edges with the tines of a fork to seal. Using a sharp knife or clean scissors, cut 3 1/2"–1" slits on the top of each empanada.
If you end up with extra filling, you can serve it with tortilla chips or over rice, it's awesome.
8. Bake for about 15 minutes or until the empanadas until they're golden. Remove from the oven and serve or cool on a wire rack.

Store and reheat
Freeze the cooled extras in gallon freezer bags or freezer-safe storage containers. Use waxed paper to seperate the empanadas as you're layering them. They'll last for about 2 months in the freezer.
Thaw the frozen empanadas in the fridge overnight and reheat in the toaster oven for about 5 minutes or until heated through.
Frozen empanadas can be heated in the oven or toaster oven at 350ºf for about 15 minutes. Flip halfway through.
Microwaving tends to make the pastry soggy. Avoid it.

Sweet Variation - For those who actually made it this far
Guava Cheese
Prep the pastry the same as you would for the savory empanadas. Fill with a sliver or cream cheese and a sliver of guava paste. If you can't find guava paste, a teaspoon or so of pretty much any fruit jam works. Sprinkle turbinado sugar on top of the filled pastry just before baking. These guys usually take a little less time than the recipe above.

¡ Cocinero feliz !