Nicole said they wanted some simple (or simplish) recipes they could make for summertime (or anytime) entertaining at home. We came up with a menu of "tapas" that are not only fun and festive, but also easy to prepare ahead of guests' arrival. Well, we had a great "cooking class" in my kitchen last week--and enjoyed both the process, and the delicious results!
|While Teresa is busy working, Nicole and Ann play in front of the Arepas!|
Here was the menu: Salmon Patties and Mango Chutney, and also made Brazilian Cheese Puffs, Costa-Rican Style Arepas, and classic Argentine Empanadas--which I'll share with you today!
|Before baking the empanadas|
Now, they came by on a weekday evening, after a long day at school, and I confess I didn't make the dough, but that--obviously--would be ideal. Second best is a pie crust... But here I used Goya's pre-made frozen empanada dough rounds (easy to find in the frozen-foods section of larger markets, or in smaller Latin-style groceries).
I fried one--just to show my lovely ladies--but here I'm sharing the recipe for the baked version. Serve them with your favorite Malbec...or Bellini (both quite popular in Buenos Aires). Enjoy!
|After baking--we didn't use a brush for the egg yolk...so the "shine" is not as smooth as it could be!|
Add about 1 tablespoon of the beef filling, a few raisins and some chopped olives, and a slice of hard boiled egg to once side of the circle (if you overload, you won't be able to close it). Brush the edges with water---with a brush or your fingertips--and fold the pastry in half over the filling, to make a half-moon shape. Seal the edges by pressing down with your fingers. Brush the sealed edge lightly with water as needed, then turn the edge toward the middle and press with your fingers to seal. Use the tines of a fork to make a design along the edges.