The Aloo Gobi Empañada Experiment turned out okay. I'm a better cook than baker and no where is that more evident than when I'm dealing with any kind of pie-crust-like pastry. I make a mess in the kitchen and generally end up with food that's not so pretty. And while a little bit on the homely side, the empañadas are pretty tasty. Especially when dipped in a little tamarind/Sriracha sauce blend.



Top Tier: Pig-shaped bottle of tamarind/Sriracha sauce, Messy yet tasty empañada filled with Aloo Gobi.
Bottom Tier: Garlic-sautéed spinach topped w/sliced almonds, Clementine tangerine, Dried plums & apricots.