As our fellow homesteaders are aware, the barter system is still alive and well. We have traded many things such as pickles, vegetables and honey for many other things, including the fertilized egg that gave us Mr. Wing (remember him?).
But, a new trade came about recently that was a little unconventional. Eggs and maple syrup for salsa. Yes, salsa. We have many of your basic pantry ingredients like flour, sugar, salt and spices, the usual suspects. We don’t buy or eat many pre-packaged foods, but this is the exception, and one we like to keep in the pantry. We have all heard the term, “if you can’t pronounce it, don’t eat it”, and there are some very scary labels out there, but not this one! It is Primo and Mary’s All Natural Salsa (primoandmarys.com). We know, seems like a shameless plug, but we assure you, it is not, and you won’t regret it.
So, back to the trade…we had an abundance of chicken eggs for sale as well as some maple syrup and an old high school friend contacted us, the owner and founder of Primo and Mary’s. She wanted to buy both eggs and syrup. Now, we have had her salsa before, and loved it, so we knew that we had to at least try to arrange a trade since her products are not readily available to us locally. So a meeting was made, and of all places, in our Church parking lot one Sunday morning after services. So our proposition was to trade the maple syrup and eggs for some salsa and in return we would also create a recipe using her product and share it with all of you.
Pork Empanadas with Primo and Mary’s Black Bean and Corn Salsa
1 ½ c flour
1/2 tsp salt
2 tbsp shortening (Crisco)
3/4 c ice water
2 tbsp olive oil
1/2 lb ground pork (feel free to substitute ground beef or venison)
1/2 lime, juiced
1/3 c Primo and Mary’s Black Bean and Corn Salsa
1/2 avocado, diced
1/4 tsp cayenne pepper
1 egg white mixed with 1 tbsp cold water
To make the empanada “shells”, using a hand or stand mixer, combine the flour and salt, add the shortening and mix until the mixture looks like coarse sandy crumbs. With the mixer on, slowly add the water until the dough sticks together and cleans the side of the bowl. Gather in a ball, cover with plastic wrap and refrigerate for 30 minutes.
While the dough is resting, prepare the filling. In a cast iron pan, heat the olive oil on med high heat. Add the meat and cook until browned and no longer pink. Turn heat to low and add the salsa, avocado and cayenne pepper and the juice of the 1/2 lime. Stir to combine. Remove from heat.
Preheat your oven to 350 degrees F. Now the fun part! Grab about 1/4 of the dough and roll out to about 1/8th inch thickness on a well-floured board. Using a 4” round cutter, or in our case a 4” round plastic container (homesteaders are great at improvising!) cut out the shells and set aside for filling. Gather the extra pieces and by hand, mix back in with the remaining dough.
Lay each shell out flat and in the center place about 2 tablespoons of the filling, we use our trusty 2 inch cookie dough scoop. Fold over the shell to create a half moon shape and using a floured fork, press the seam together to seal. Set on a greased baking sheet and repeat with the remaining filling and shells.
Mix together the egg white and water. Brush the tops of each empanada with the egg wash. Bake at 350 F for about 25 minutes or until the tops are golden brown. Serve with a side of the salsa for dipping and a black bean, corn and avocado salad dressed with a little lime juice and a sprinkle of cilantro. Enjoy!
There are lots of variations on the empanada, some are baked, some are fried, and they are all filled with an abundance of different ingredients. Use what you have in your pantry, and get yourself some of this amazing salsa!
We are blessed on the homestead with delicious fresh food, and bartering some of our surplus has become a great way to get more from our harvest than just the food itself. Bartering allows you to make new connections and see old friends. And it seems like every time we do it everyone leaves smiling.