Tag Archives: query

Recipes for Every Writing Project: The Query Dance Empanadas

Query time! And here we all are, our faces shiny, big smiles, proud as peacocks and showing our stuff! It’s a tough process, getting ready to query. You have to rock out a fantastic book and rock it really well. You have to do all your homework to find not only the right agency to query for your particular genre or non-fic proposal, but the perfect agent to approach. You have to craft a flawless query letter, prepare all the variations of your pitch/synopsis imaginable then read every single agent’s submission requirements.

Whew, lots to think about, but when you’ve done it all, prepared everything perfectly and actually completed the process … there’s no way you won’t be starving.

You’ve done the dance, now reward yourself with a wonderful Mexican Empanada or three. Go sweet or go savory. Both are easy, quick to make and bake. I like short cuts occasionally, especially when a store bought product meets top standards, so I don’t make pastry crust dough, I buy it.

Now, appreciate your courage at taking the query step and enjoy something muy delicioso!

Sweet Cherry Banana Empanadas

2 pkg Pillsbury Pie Crust Dough (in the refrigerated section of the grocery store)

½ C Dried Cherries

½ C Chopped Pecans

4 Large Ripe Bananas

½ tsp ground cardamom

1 egg white plus 1 tsp cold water, whisked

Rest pie dough at room temperature for 20 minutes. Preheat oven to 425 degrees. Unroll pie crust on floured surface. Mix together mashed bananas, cherries, pecans and cardamom.

Cut pie dough into 4” rounds (use large round cookie cutter or a glass tumbler, whatever works). Place 2 T mixture onto each dough circle, fold dough over into half moon shape then seal by pressing fork tines at the edges. Place empanadas on baking sheet, brush lightly with egg/water mixture and bake for 25-30 minutes until golden brown

Cheesy Chicken Empanadas

2 pkg Pillsbury Pie Crust Dough (in the refrigerated section of the grocery store)

1 C Mexican Blend Shredded Cheese

1 C Shredded and Chopped Cooked Chicken

1 T Chopped Green Chilis

½ tsp Minced Garlic

1 T Minced Onion

½ tsp Ground Cumin

S&P to taste

1 egg white plus 1 tsp cold water, whisked

Rest pie dough at room temperature for 20 minutes. Preheat oven to 425 degrees. Unroll pie crust on floured surface. Mix together cheese, chicken, chilis, garlic, onions, cumin, S&P.

Cut pie dough into 4” rounds (use large round cookie cutter or a glass tumbler, whatever works). Place 2 T mixture onto each dough circle, fold dough over into half moon shape then seal by pressing fork tines at the edges. Place empanadas on baking sheet, brush lightly with egg/water mixture and bake for 25-30 minutes until golden brown

Enjoy!

Now, return to the keyboard and start writing your next book.