Empanadas the exquisite pastry wrap with fragrant beefy filling is a very popular snacks in Central and South American countries. Traditionally eaten as street food, empanadas are ideal for snacking on the go but are just as satisfying as a simple dinner. Although the empanada has different incarnations in various countries, it always consists of a stuffing-be it a cheese, vegetable or meat-wrapped in dough that can be baked or fried. Fruit filling can be used to create dessert empanadas too.
Carlos was born in Argentina so he grew up eating a lot of empanadas. In Argentina, the traditional empanada features chopped or ground beef combined with onion, green olive, hard-boiled egg, and sometimes potato, seasoned with cumin or paprika. Argentinean empanadas is either baked or fried. When we went back to Argentina a few years ago we really had a great time trying out many different types of Empanadas. One thing I can say is the best empanadas we have eaten was in Buenos Aires.
I tried to re-create the empanadas with various kinds of fillings here at home for Carlos and it turn out pretty good. As usual I used the store bought empanadas wrappers. I found a Latin store here and they sell empanadas wrappers imported all the way from Argentina and it’s thinner and flakier than the Goya's brand. For the traditional Argentinean empanadas you can refer to my previous recipe
here
Empanadas the exquisite pastry wrap with fragrant beefy filling is a very popular snacks in Central and South American countries. Traditionally eaten as street food, empanadas are ideal for snacking on the go but are just as satisfying as a simple dinner. Although the empanada has different incarnations in various countries, it always consists of a stuffing-be it a cheese, vegetable or meat-wrapped in dough that can be baked or fried. Fruit filling can be used to create dessert empanadas too.
Carlos was born in Argentina so he grew up eating a lot of empanadas. In Argentina, the traditional empanada features chopped or ground beef combined with onion, green olive, hard-boiled egg, and sometimes potato, seasoned with cumin or paprika. Argentinean empanadas is either baked or fried. When we went back to Argentina a few years ago we really had a great time trying out many different types of Empanadas. One thing I can say is the best empanadas we have eaten was in Buenos Aires.
I tried to re-create the empanadas with various kinds of fillings here at home for Carlos and it turn out pretty good. As usual I used the store bought empanadas wrappers. I found a Latin store here and they sell empanadas wrappers imported all the way from Argentina and it’s thinner and flakier than the Goya's brand. For the traditional Argentinean empanadas you can refer to my previous recipe here
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