It's strawberry time here at Vera. We had our first delivery of strawberries this year from our friends at Mick Klug farm in St. Joseph Michigan. This year we are combing them with rhubarb for a somewhat non authentic but tasty version of an empanada. The filling is cream cheese, strawberries, and rhubarb jam we make ourselves. After the empanada is baked to a golden brown it is topped with more strawberries marinated with lemon, sugar, and oloroso sherry. If you want the recipe just drop me a line, firstname.lastname@example.org. It's fairly simple but packs a wollop.