I went through a phase ... possibly still GOING through that phase ... where I used a lot of Kabocha Squash
. It's such an amazing vegetable to be used within a low-carb lifestyle. It's difficult to really present it as the amazing vegetable it is. While it can be a bit of a challenge to find, I HIGHLY recommend seeking them out. They can be found in many Asian markets, year round, as well as many Farmers' Markets, during the winter-time. A chopped cup of Kabocha squash runs only 6 net carbs per full cup, and it tastes a bit like a sweet potato. The rind is also quite tasty, even though I often cut it off (for appearance purposes)
In any event, in the midst of all this tinkering with these squashes, I found myself with a big pile of diced peeled squash (as any rampant low-carber might!) and ... wanted to do something different. I thought about something I've seen down in Mexico a million times and thought a baked Empanada would make for the right fit! I ran into my computer and googled "Paleo Empanadas
". The first hit looked good
enough! So, I ripped off the dough idea, made my own filling and VOILA!
: These were TASTY little treats ... almost TOO good, in fact. It would be a challenge to just eat one. However, the dough was a serious challenge to work with. I'm going to continue tweaking and modifying these and/or similar dough recipes to find something a little more cohesive. This worked and tasted fantastic, but it wanted to crack and split, merely by looking at it. It's a VERY fragile dough, but ... with time and patience, it can be molded into something yum (and it was!)
. Just be aware when working with this dough, that ... it's a fussy one!