food Empanadas...
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I baked 2 fish to make empanadas tonite. Was baked only some minutes, about 15. On this way It can be crumbled fish with fingers and remove thorns.
When fish meat was remove to fish, the procedment is very similar to make meat empanadas.
The fish cooked... Sorry for bad pic.
When fish meat was remove to fish, the procedment is very similar to make meat empanadas.
The fish cooked... Sorry for bad pic.
Well... Back in home, my wife has made the dinner... Instead of Empanadas was "Empanada Gallega"
Empanada Gallega (since Galicia España) is like to empanada Argentina, but it's a giant empanada. the dough same as empanadas. In reality here called "tarta" but real called is empanada gallega around the world. Cuting into portions like pizza
Empanada Gallega (since Galicia España) is like to empanada Argentina, but it's a giant empanada. the dough same as empanadas. In reality here called "tarta" but real called is empanada gallega around the world. Cuting into portions like pizza
Empanadas pizza most excellent!
Empanadas pizza most excellent!
It's late for The WaffleBum ...
It's late for The WaffleBum ...
Or it's early
Nah ...
The morning begins w/ Bumper, Shorerider, Tinnie, Ashen, Heckle, and Sicman. D3 when he's on that cycle ...
Bums don't get up before the rooster, LOL ...
The morning begins w/ Bumper, Shorerider, Tinnie, Ashen, Heckle, and Sicman. D3 when he's on that cycle ...
Bums don't get up before the rooster, LOL ...
Ha. unfortunately I don't think I've slept past 6am in the last 10 years. Tonight or this morning I was out catching night crawlers. I'm an urban redneck brotha 
A regular citybilly ...
cypresshill1973 said:Empanadas Argentinas (Fried and baked)
To not open a new thread, posting here. Empanadas falls into this category
Man, now I want some of these ...
Got a hankering for some empanadas today. Of course THP did not disappoint for content and inspiration. Here are some empanadas I made today:
The set up -
That's the dough rounds cut and being rolled, the filling to the left and the chimichurri to the right.
And now onto the filling:
The great thing about empanadas is that whatever leftovers you have can go right in and become something new. I'm stuffing these with a mixture of leftover dolma stuffing (ground lamb, onion, garlic, rice, pine nuts, golden raisins), leftover bison taco meat, leftover homemade hot giardiniera and the last of a bag of three cheese mexican blend from sargentos. Add a bit of salt and pepper powder and we're off!
I'm not good at all with the traditional braiding around the edges of the empanadas, so I crimp them with a fork instead. This recipe made 6 nicely sized empanadas.
They're rubbed with a little butter and sprinkled with Stardust. Into the 375 oven for 20-30 minutes. The waiting.....it begins...
And they're out! Slightly golden, wished they were a bit darker. Crust is flakey and light - like a pie crust. On the plate:
Thanks for looking! I'll edit in the recipes when I get more time.
Here are some empanadas I made today:The set up -
That's the dough rounds cut and being rolled, the filling to the left and the chimichurri to the right.
And now onto the filling:
The great thing about empanadas is that whatever leftovers you have can go right in and become something new. I'm stuffing these with a mixture of leftover dolma stuffing (ground lamb, onion, garlic, rice, pine nuts, golden raisins), leftover bison taco meat, leftover homemade hot giardiniera and the last of a bag of three cheese mexican blend from sargentos. Add a bit of salt and pepper powder and we're off!
I'm not good at all with the traditional braiding around the edges of the empanadas, so I crimp them with a fork instead. This recipe made 6 nicely sized empanadas.
They're rubbed with a little butter and sprinkled with Stardust. Into the 375 oven for 20-30 minutes. The waiting.....it begins...
And they're out! Slightly golden, wished they were a bit darker. Crust is flakey and light - like a pie crust. On the plate:
Thanks for looking! I'll edit in the recipes when I get more time.
Best looking leftovers I've ever seen. Giardiniara too huh lol.
Great looking empanadas! I usually use leftover aji de gallina to make empanadas, but your combo leftover empanadas take it to a whole new level. Good call on the chimi for dipping as well.
I'm not here ta judge...
But that's bomb!
Awesome infusion
But that's bomb!
Awesome infusion