We ain't going out like that.
Switching to dairy rather than braising legumes, i warmed up most of a gallon of Dan Barber and Sean Stanton's awesome farm milk and added some italian sea salt and some cracked pepper from Spice House (present from sister). Just before boiling, i broke the milk with lime juice and left the curd and whey to separate and cool for about an hour. After lining a colander with two layers of cheesecloth, i strained the whey and left it to drain further for a few hours. When it was similar to ricotta, i spun the cheese into a disk and wrapped it to cool. Really flawless awesome paneer, the best one i've made yet.
So i strained my beans from earlier and reduced the juice by half, they held up better than as noted in my earlier complaint. I cooled each separately so i can mix the beans into the empanada filling without sogging out the dough. Using the recipe in the earlier linked 'Pie' i mixed up a batch of pocket pie dough by hand in about 10 mins time. 30 mins later, i took some leftover braised pork, some beans, and some of my paneer and stuffed two glorious empanadas.
