food Empanadas...

Ground chuck, onion, sun-dried tomato, raisons, Pequin powder, paprika, cumin, onion powder, garlic powder, salt, tomato puree, cilantro on rolled puff pastry:
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Add some cheese:
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Button it up:
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Voila':
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Very happy with the results!  Thanks for looking.
 
TJP
 
Friend. Excellent initiative by making a empanadas. My congratulations for the effort and your cake looks delicious !!!

But let me tell you that this is far from a empanadas.

Give me a few days and I'll show you how to make reality empanadas!
 
cypresshill1973 said:
Friend. Excellent initiative by making a empanadas. My congratulations for the effort and your cake looks delicious !!! But let me tell you that this is far from a empanadas. Give me a few days and I'll show you how to make reality empanadas!
Click to expand...
I knew that was coming, this is more like an meat pocket...btw which I love!
 
cypresshill1973 said:
Friend. Excellent initiative by making a empanadas. My congratulations for the effort and your cake looks delicious !!! But let me tell you that this is far from a empanadas. Give me a few days and I'll show you how to make reality empanadas!
Click to expand...
In particular, I'd like to see what you do for the pastry portion of the empanada.  In Louisiana, we have Natchitoches meat pies which are fried. We got them from the Spanish influence obviously.  But now they're Cajun. :)
 
hot stuff said:
In particular, I'd like to see what you do for the pastry portion of the empanada.  In Louisiana, we have Natchitoches meat pies which are fried. We got them from the Spanish influence obviously.  But now they're Cajun. :)
Click to expand...
His will be shaped like a moon with forked pinched edges. I learned a terrible lesson eating my first one in South America...they leave olive pits in the olives!
 
Nice color..........and I bet the puff made for a tasty treat. 
 
Folding a rectangle into a triangle is called a Turnover.......or some refer it to a meat pie.
Heck...I just refer to Empanadas as mini Calzones........ :D 
 
hot stuff said:
In particular, I'd like to see what you do for the pastry portion of the empanada.  In Louisiana, we have Natchitoches meat pies which are fried. We got them from the Spanish influence obviously.  But now they're Cajun. :)
Click to expand...
 
This week we'll do empanadas and will show you how to become truly!
 
JoynersHotPeppers said:
His will be shaped like a moon with forked pinched edges. I learned a terrible lesson eating my first one in South America...they leave olive pits in the olives!
Click to expand...
 
I do not let the olive pit ... And never have eaten that way.
 
cypresshill1973 said:
 
This week we'll do empanadas and will show you how to become truly!
 
 
I do not let the olive pit ... And never have eaten that way.
Click to expand...
I am glad you are not like many on the west coast. In Peru and Chile I had them with olive pits :) All I had in Argentina was expensive hamburgers :) 
 
cypresshill1973 said:
 
This week we'll do empanadas and will show you how to become truly!
 
 
I do not let the olive pit ... And never have eaten that way.
Click to expand...
I have been staying away from "real" Empanadas since I get SO pissed at dough (no tolerance) the canned pastry dough made it look easy enough for me. If you do post yours include recipe
 
sicman said:
no taco sauce =fail :mope:
 
 
i would have drizzled that liquid gold all over that folded treat of beef.
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Taco sauce goes well with empanadas
 
LUCKYDOG said:
I have been staying away from "real" Empanadas since I get SO pissed at dough (no tolerance) the canned pastry dough made it look easy enough for me. If you do post yours include recipe
Click to expand...
 
Consider it done. Show you step by step and the list of ingredients!
 
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