A good tied me over type dish.

These are fun to make,and very versatile. They make a great appetizers but can also be a main dish with a big salad.

I was born and grew up in Buenos Aires, where empanadas are a staple. While in New York I started and ran an empanada manufacturing business for many years. These days I just make them for pleasure. I prefer them baked, not fried. And this recipe is personal: feel free to tinker with it.

Let’s face it, when we think of ground version, we think chili. Are you looking for another tasty way to prepare ground venison? Try these venison empanadas!

This time I used a different technique to make the dough, and it turned out really well. I baked most of the empanadas to make them a bit healthier, but I had to fry a few because I really like them that way. I served the empanadas with a tomato salad and a cilantro sauce instead of the typical pebre. The cilantro sauce was delicious.

Since childhood I have loved these vegetarian empanadas, and over the years I have added layers to the flavor. This version can appeal to both children and adults. Making empanadas takes time, so it is a good idea to make a couple of dozens at a time and freeze them.#empanadas #corn #cheese #gruyère #ricotta #parmesan #scallion #yam #pepper #handheld #pocket #latin #lunch #snack #vegetarian

As they say, the quality of the ingredients you use in cooking makes all the difference in the final results. I use butter instead of vegetable shortening, and my empanadas turn out delicious.

#mindaskitchen - https://mindaskitchen.dine.online - https://www.mindas-kitchen.com/download-menus/

The recipe recently shared by @elisaoax, "Natilla or lechecilla (traditional Mexican sweet)," stole my family's heart. But you know, when it comes to eating, ideas are never lacking, and we thought it would make an excellent filling for empanadas. This is the dough I used, but you can fill them with any other sweet ingredient (jam, dulce de leche). And if you were wondering, sugar doesn't stick to them at the end, but the dough has such an incredible flavor that it doesn't need it.

This is a traditional dessert from Veracruz, and it's delicious. The preparation takes a bit of time, but I promise it's worth it!

Yesterday I thought a lot about this week’s challenge: making 'gourmet' or unique dishes that aren’t expensive. After a lot of consideration, I decided to make these classic Argentine empanadas. The filling is a creamy béchamel sauce with vegetables and corn. It’s very creamy and delicious. This recipe makes 1 dozen empanadas, enough for 4 people, or 3 if you have a big appetite, and I spent about 60 pesos in total!

Using pie crust to make these empanadas is convenient, easy, and delicious!