Filling

all-purpose flour (about 1200 grams) • fresh yeast (about 50 grams) • sugar (about 250 grams) • eggs • melted butter (about 100 grams) • Zest of 1 lemon • Vanilla extract • For the pastry cream topping: • egg yolks • milk (about 200 grams) • sugar (about 50 grams) • Lemon peel (yellow part only, no white pith) •

cooked chicken breasts • onion (about 1/2 kilo) • red bell pepper • ripe tomatoes • olives (about 100 grams) • hard-boiled eggs

ricotta cheese (500 grams) • powdered sugar • berry liqueur • chocolate chips • shredded coconut • unsweetened cocoa powder • milk (400 ml) • sugar • Peel from 1/2 lemon (yellow part only) • cornstarch • eggs • vanilla extract •

Pasta: See the link in the recipe description! • Fillings: • large bunches of Swiss chard • large onions • Bell pepper (I used one small of each color) • sliced cooked ham or deli ham (about 300 grams) • As much mozzarella or melting cheese as you like! • For the white sauce: • All-purpose flour • medium onion • Milk • For the meat: •

all-purpose flour (about 250 grams) • active dry yeast (about 2.5 grams) • salt (about 5 grams) • warm water (about 75 ml) • warm milk (about 80 grams) • sugar (about 8 grams) • oil (about 20 grams) • Beef Filling (for 12 to 13 pieces): • ground beef (about 250 grams) • small tomatoes • medium onion • garlic •

empanada wrappers for frying (store-bought, or see Norali’s recipe for homemade empanada dough) • --------------- Filling • butter or beef tallow (about 60 grams) • chopped green onions (about 300 grams) • chopped red bell pepper (about 1 medium, 150 grams) • ground beef with some fat (about 500 grams) • sweet paprika • crushed red pepper flakes • all-purpose flour • raisins (about 50 grams) • sugar • chopped fresh parsley •

ground beef (about 600 grams) • green onions • red bell pepper • sweet paprika • crushed red pepper flakes • beef tallow • manzanilla olives (about 100 grams) • raisins (about 100 grams, optional) • hard-boiled eggs • empanada wrappers (homemade or store-bought) • salt

empanada wrappers for baking (homemade or store-bought) • ground beef (about 500 grams, I use roast beef for juiciness) • green onions (about 4 or 5 stalks) • yellow onions • red onions • small red bell pepper • sugar • oil • Salt, black pepper, oregano, sweet paprika to taste • hard-boiled eggs

chopped onion (about 500 grams) • chopped bell pepper (about 170 grams) • As needed, vegetable oil • sugar • Salt • Crushed red pepper and paprika • skinless chicken breast (about 500 grams) • hard-boiled eggs • empanada wrappers

tuna fillets • medium onions • red bell pepper • Roma tomatoes • eggs • green olives (about 100 grams), pitted • Seasonings

leek • oil for frying • empanada wrappers • creamy fresh cheese (pizza-style) • black pepper, to taste • salt, to taste • nutmeg • sweet paprika • soy sauce • boiled and shredded chicken breast • green onion stalk • shredded green cabbage (about 70 grams) •

squash (such as butternut or acorn) • tomatoes • ham and cheese (about 200 grams) • hard-boiled eggs • minced garlic and parsley

whole milk (350 ml) • vegetable oil (125 ml) • sugar (250 grams) • vanilla extract • Zest of 1 lemon • self-rising flour (350 grams) • Other: • blender • electric mixer • (24 cm) Bundt or round cake pan • Vegetable oil for greasing the pan

margarine (100 g) • sugar • all-purpose flour (about 375 g) • fresh yeast (25 g) • vanilla extract • milk • eggs

cornmeal (about 500 grams) • self-rising flour (about 500 grams) • margarine (about 200 grams) • eggs • cornstarch (about 100 grams) • sugar (about 200 grams) • milk (about 350 ml) • Zest of 1 lemon • salt

ground beef (I use chuck or round and have it freshly ground) • red bell pepper • onions • beef bouillon cubes • Seasonings to taste (I use crushed red pepper, sweet paprika, a seasoning blend for empanadas and fillings, parsley and garlic mix, or whatever you like for flavor) • heaping tablespoon mustard • all-purpose flour • Raisins and olives, optional, to taste • hard-boiled eggs • potatoes • butter (about 50 grams) • milk (about 240 ml), approximately •

fine whole wheat flour (about 400 grams) • oil (about 80 ml) • water (about 180 ml) • salt • Seeds of your choice • Swiss chard, boiled • bell pepper • onion • eggs • cream cheese • shredded light cheese • Salt, pepper, and nutmeg

unsalted butter (100 grams) • sugar (100 grams) • egg • self-rising flour (250–300 grams) • milk • egg yolks • sugar • cornstarch • Zest of 1 lemon • Juice of 1 lemon • milk (1/2 liter) • egg whites •

ground beef (about 600 grams) • ricotta cheese (homemade or store-bought is fine; I'll share my homemade recipe soon) • cooked ham (about 100 grams) • fresh cheese or mozzarella (about 200 grams) • egg • onion • Nutmeg, to taste • diced tomatoes (use whatever kind you have; I used one round tomato and some cherry tomatoes) • medium onion • large garlic cloves • water • Olive oil •

pie crust (single crust) • zucchini (about 1 kg) • bell pepper (I used half red and half yellow) • large onion • medium carrot • eggs • fresh cheese (about 300 grams) • salt, black pepper, crushed red pepper flakes

cornmeal (about 1 kg) • eggs • baking powder • As needed: quince paste or sweet potato paste, or both • milk (about 300 ml)

ground beef (1 kilo) • Seasonings • eggs • garlic cloves • As needed, flour or breadcrumbs • Ham or cooked deli meat, as desired • Creamy cheese, as desired • As needed, hard-boiled eggs • Potatoes for the mashed potatoes

sunflower oil (as needed) • boneless pork loin (about 1 kg) • garlic clove • onion • bell pepper • carrots • tomato purée • tomato purée filled with water • potatoes • peas • Seasonings: • Sweet paprika •

all-purpose flour (about 500 grams) • fresh baker’s yeast (about 30 grams) • warm milk and water combined (about 250 ml total) • melted butter (about 50 grams) • sugar (about 100 grams) • beaten egg • salt • as needed, butter and sugar

ground beef (about 1.1 lbs) • Sliced cheese (as needed) • Sliced deli ham (as needed) • eggs • Seasonings

For the dough: • all-purpose flour (about 200 grams) • water (400 ml) • salt • For the filling: • ground beef or pork (about 250 grams) • eggplant • onion • green bell pepper • carrot • tomato • zucchini •

medium onions • red bell pepper • butter (about 25 grams) • yellow corn or fresh corn • milk (about 750 ml) • cornstarch • Salt, pepper, nutmeg • Shredded mozzarella or other melting cheese, • grated Parmesan cheese • refrigerated pie crust (puff pastry or similar)

gluten-free flour blend (about 250 grams) • chickpea flour (about 50 grams) • xanthan gum • activated chia seeds • water (about 100 ml) • oil (about 50 ml) • Salt to taste

ground beef (about 800 grams, lean) • medium onion • red bell pepper • mustard • egg • heaping tablespoon chopped fresh parsley (or garlic and parsley) • Salt and freshly ground black pepper, to taste • Filling • green olives stuffed with red pepper • hard-boiled egg, cut into 4 wedges • cooked ham • mozzarella cheese

For the filling • ground beef (500 grams) • onions (500 grams) • diced red bell pepper (about 4.5 oz / 125 grams) • beef tallow or lard (about 2.3 oz / 65 grams) • sweet paprika • crushed red pepper flakes • dried oregano • ground cumin • salt • Eggs, green olives, and raisins (all optional) • all-purpose flour (about 500 grams) •